July 25, 2003 recipes from Chef Chris Manning:

“Minestra Alla Toscana”

1 TBlsp Olive Oil
1 ½ pound cubed raw pork
1 cup diced onion
1 cup diced green bell pepper
1 cup diced carrot
1 cup diced celery
3 garlic cloves, diced coarse
3 1/2 cups beef stock
2 1/2 cups tomato sauce
2 cups kidney beans
2 cups cooked diced potatoes
2 cups cooked Rotini Pasta
1 Tsp Italian seasoning
1 Tblsp grated parmesan cheese
1 Tsp fresh chopped parsley


In an eight quart soup pan, add the oil and pork. Brown the pork and add the next five ingredients. Cook until the onion becomes wilted. Add the stock and tomato sauce and simmer for ten minutes. Add the next four ingredients. Simmer fifteen minutes and garnish with parsley and cheese.