File Name: MINPAN.TXT
File Title: Minestra di Pane
Uploaded: 25 October 1995 by Lon Hall

I got this recipe from Volume Five, Number Two of Cucina, an 
industry magazine put out by the Gruppo Ristoratori Italiani, dedicated 
to enhancing authentic Italian food and wine culture in America.

Serves 6

1 pound cannellini or other dried beans
1 large onion
extra virgin olive oil
1 TBS tomato concentrate
1 head cabbage
1 bunch beet leaves or chard
2 carrots
2 stalks celery
chopped parsley
chopped basil
salt & pepper
1 loaf stale bread

Wash beans in cold water. Fill a large pot with unsalted water, put in 
the beans and boil over moderate heat for 2 hours. Make sure the beans 
are always covered, adding more hot water, if necessary.

Chop the onion, heat some oil in a deep pot and stew the onions. 
When they begin to change color, dilute the tomato concentrate in a 
couple tablespoons of water and blend with the onions.

Wash the cabbage and remove the stalk. Cut it, the greens, carrots, and 
celery in thin slices. Add to the pot, along with the parsley and basil. 
Season with salt and pepper and cook over low heat.

When the vegetables are tender, remove most of the beans from the 
pot, pass them through a sieve or food mill and add to the vegetables. 
Add water, if necessary, and cook slowly for about 30 minutes more.

Cut the bread in thin slices a put in a large soup tureen. Pour over most 
of the soup. Ladle the bread soaked in soup into individual bowls at the 
table, pour over some of the remaining soup and garnish with a few 
whole beans.