Saturday, January 26, 2013
Warm the sliced onions in a bit of olive oil, until they become soft. Add to a large stock pot or crock pot, along with minced garlic, chopped carrots and celery, 4 tbls fresh oregano, thick sliced cabbage, and diced tomatoes.
Brown the meat and add to the pot along with all of it's drippings. Pour in 6 cups of water and then the very well drained beans.
Add in 2 tbls each salt flakes and cracked peppercorns, and 1 tbls ground white pepper. Turn up to medium-high heat, stir well and cover. Twenty minutes before serving, bring water to a boil and cook the pasta until just firm. Drain and toss with a splash of olive oil. Add to the rest of the soup, stir, and then serve with bistro bread.