ITALY PAVILION Epcot
Minestrone Soup
L’Originale Alfredo di Roma Ristorante
Yield: 8 servings
1 1/2 cups red kidney beans, dried
Water
4 tablespoons olive oil
2 ounces prosciutto, chopped (about ½ cup)
4 cups spinach, fresh, chopped, tightly packed
1 cup cabbage, shredded
1 leek bulb, thinly sliced (about ½ cup)
1 cup carrots, diced
1 cup zucchini, diced
1 cup celery, diced
11/2 cups yellow onion, chopped
1 cup potatoes, peeled and diced
2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
* Rinse beans well and soak overnight in cold water.
Drain beans and rinse well. Place beans in a saucepan large enough to hold beans with enough water to cover beans by 1 inch. Simmer beans for approximately 2 hours until tender Drain and reserve cooking liquid and set aside.
Heat olive oil in a large sauce pot or dutch oven and sauté prosciutto for 2 minutes. Add all vegetables and drained beans to sauce pot with prosciutto and sauté for an additional 5 minutes. Add enough water to liquid in which beans were cooked to equal 2 quarts. Add to vegetables and bring to a boil. Reduce heat to a simmer and season with salt and pepper. Simmer for 1 hour, adding more boiling water if necessary.
