Marilyn anania's minestra di pane (bread soup)

12 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive Oil
¼ cup Vegetable Oil
1 large Onion, chopped
1 medium Head Cabbage, shredded
½ cup Celery, chopped
½ cup Carrots, chopped
2 smalls Potatoes, cubed
½ cup Tomato Sauce
Water To Cover Vegetables
1 teaspoon Salt
½ teaspoon Freshly Ground White Pepper
1 cup White Beans, Canned/Cooked
Great Northern, drained
1 Or 2 Loaves Italian Bread,
Day-Old, cut into thin
Slices
Extra Virgin Olive Oil
For drizzling
1½ cup (To 2 ) Parmesan Cheese
Or Romano, freshly grated

Directions

1. In a large, prefer nonstick, pot, heat the two oils and cook the vegetables and the tomato sauce, stirring often, for 15 mins over low heat.

2. Cover with water and add salt and pepper. Bring to boil, lower the heat to moderate, cover and cook 1 to 1½ hrs, stirring from time to time.

3. Add the beans and simmer 15 mins to flavors.

4. 30 mins before serving, line a very large bowl or tureen with bread slices. Ladle on some of the vegetable mixture. Keep making layers of bread and vegetables, ending with vegetables. Let stand 15 mins, so the bread slices can absorb the liquid.

5. Ladle into individual soup bowls, and pass olive oil and grated cheese to each person.

From the ORANGE COUNTY FAIR of Costa Mesa, CA. Fair dates: Mid-July, for 17 days.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-05-95 (159) Fido: Cooking

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