50+ Friends Club Cookbook -- Soups and Sandwiches -- Neapolitan Minestrone

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Neapolitan Minestrone

From the Kitchen of: Pepper

6		Italian sausages (11/4 to 11/2 lbs)
4	oz	Salt pork
2	tbsp	Olive oil
2		Garlic cloves, chopped
1	med	Onion, chopped
2		Celery rubs, thickly sliced
1		Carrot, thinly sliced
8	C	Reduced-sodium chicken broth
1	can (14 oz)	Italian peeled tomatoes, drained and chopped
1	sm head	Cabbage, cut into 2-inch squares
1	head	Escarole, leaves cut into 3-inch lengths
1	C	Cooked ditalini or elbow macaroni
		Salt and ground black pepper to taste
		Crushed hot red pepper flakes
		Grated Romano cheese

Prick sausages all over with tines of a fork. Place sausages and salt pork in a saucepan with 2 quarts of water. Bring to a boil and cook 5 minutes over medium heat; drain. Cut sausages in thirds. Cut salt pork into 1/4 to 1/2-inch dice.
In a large pot, heat oil over medium heat. Add salt pork, garlic, onion, celery, and carrots. Cook 5 minutes or until onion is soft. Add broth and tomatoes; bring to a boil. Add cabbage, escarole, and sausages. Cook 20 minutes or until vegetables are tender. Add pasta. Simmer 2 minutes. Season with salt and pepper to taste. Serve with hot red pepper flakes and Romano cheese on the side.
Serves 6 to 8.