Minestrone Verde

Name Author Other Erin Carter Shirley Ann Carter Clara Dean Patricia Griffin Ethel Heider Ethel Lancaster Martha Tedrow Sara Villat Type Appetizer Dessert Entree Salad Side Dish Soup Ingredients Instructions Soak the beans in water over night; drain.  In a large pot heat the olive oil over medium heat.  Add the onions and garlic; sauté 5 minutes until tender.  Add the beans, ham hock, water, basil, and red pepper flakes. Bring to a boil, reduce heat and simmer, covered, 1 hour and 15 minutes or until the beans are tender. Remove the ham hocks. Cool slightly and cut the meat from the bones; dice finely.  Add the meat, rice, and cabbage to the soup; simmer, covered 20 minutes.  Add the zucchini; simmer uncovered 5 minutes.  Press the excess water from the spinach and chop finely.  Stir into the soup with salt and pepper. Heat through for a few minutes and serve.