Mary Mangardi McGuire, a descendent of the first Italians to settle in Mineral Point in the early 20th Century has generously shared information and stories for our Italians in Mineral Point page. As part of the project, here is Mary’s recipe for Genoa Minestrone Soup.

Genoa Minestrone Soup

Ingredients

¾ cup cranberry or navy beans
¼ cup olive oil
1 tsp. salt
2 medium potatoes, peeled and chopped
2 medium carrots, peeled and chopped
3 stalks celery, thinly sliced
2 green onions, thinly sliced
2 ripe tomatoes, peeled and chopped, or a 14-oz. can of diced tomatoes, undrained.
1 medium zucchini, diced
½ cup ditalini (thimble) or tiny bow tie pasta
1 tsp. dried, crushed basil
½ cup shredded Romano cheese

Directions:

Rinse beans. In a Dutch oven combine beans and four cups of water. Bring to a boil, reduce heat. Simmer two minutes.

Remove from heat. Cover and let stand one hour.

Drain and rinse beans. In the same pan combine beans, eight cups of water, olive oil, and salt.

Bring to a boil. Reduce heat. Cover and simmer one hour, or until beans are tender.

Stir in potatoes, carrots, celery, green onion, tomatoes, zucchini, and pasta.

Bring to a boil. Reduce heat and simmer uncovered for fifteen to twenty minutes or until vegetables and pasta are tender.

Stir in basil and continue to simmer, uncovered, for five minutes.

Serve topped with cheese.

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>>> Have you seen our page about the food and culture of Italians in Mineral Point?

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