Minestrone Romano

From the October, 1970 issue of Gourmet Magazine. It looked very good on the cover. I first made this in 1971 and fondly remember it, although I have not made in over 20 years. I probably wasn’t able to find fresh basil back then, and, for a large group would have doubled the recipe. Today I would add more wine and garlic and maybe fresh fava beans instead of zucchini.

Ingredients: 1 cup dried kidney beans, 6 to 7 cups beef stock, 3 strips ham fat or bacon, 2 large onions, 2 garlic cloves, olive oil, 2 potatoes, 2 carrots, 1/2 cup fresh fava beans or sliced zucchini, 1/4 cup celery, 1 TB fresh basil, 2 cups peeled tomatoes, 1 cup shredded cabbage, 1/2 cup red wine, 1/4 cup pastina. .

While the beans are cooking with sauteed onions and garlic, vegetables are sauteed separately in olive oil, then added to the beans. The wine and pasta are added in the last 15 minutes.

Served with finely chopped lemon rind and chopped parsley and grated Pecorino or Parmesan cheese

Bean Soup – US Representatives Restaurant

When I was about 7, Wowie and Monty took me to visit Washington D.C. In addition to the usual sights, I was also taken to the McCarthy hearings and lunch with their friend, Congressman Bryon Rogers of Denver at the U.S. House of Representatives Restaurant. Mom found and sent me the menu which has the recipe for their “famous” bean soup on the back.

2 lbs. No. 1 white Michigan beans
Cover with cold water and soak overnight.
Drain and recover with water.
Add a smoked ham hock and simmer slowly, for about 4 hours until beans are cooked tender. Then add salt and pepper to taste.
Just before serving, bruise beans with a large spoon or ladle, enough to cloud.