Minestrone Soup - Aunt Cindra

 Recipe from Ferrantelli  Italian Restaurant in Utah

½ cup white beans

½ cup red beans

½ large onion, chopped

3 stalks celery, sliced

3 medium carrots, sliced

1/8 cup garlic puree

1/3 cup flour

8 cups beef stock

1 tablespoons bay leaves

1 tablespoon parsley

½ tablespoon fennel seed

1 tablespoon oregano

1 tablespoon thyme leaves

1 ham hock or bone

6 cups tomatoes, diced in juice

½ pound potatoes, diced

 

Soak bean in water overnight.

Sauté vegetables in butter and garlic until translucent. 

Add flour to make a roux. 

Add beef stock, beans, spices bones and tomatoes to vegetable mixture. 

Cover and simmer for 3 hours.

Add potatoes and simmer for another ½ hour.