This Neapolitan minestrone is a very thick soup that is enough for supper in a dish served with a nice big loaf of crusty Italian bread.
6 Italian sausages, about 1½ pounds
4 ounces salt pork
2 tablespoons olive oil
2 garlic cloves, chopped
1 medium onion, chopped
2 celery ribs, thickly sliced
1 carrot, peeled and thinly sliced
8 cups chicken stock
1 14-ounce can Italian peeled tomatoes, drained and chopped
1 small head of cabbage, cut into 2-inch squares
1 head of escarole leaves cut into 3-inch lengths
1 cup elbow macaroni, about 4 ounces
Salt and pepper
Hot pepper flakes
Grated Romano cheese
Prick sausages all over with a fork. Place sausages and salt pork in a saucepan with 2 quarts of water. Bring to a boil and cook five minutes over medium heat; drain. Cut sausages in thirds.
Dice salt pork into ¼-to ½-inch pieces. In a large pot, heat oil over medium heat. Add salt pork, garlic, onion, celery, and carrots. Cook five minutes, or until onions are soft. Add stock and tomatoes; bring to a boil. Add cabbage, escarole, and sausages. Cook 20 minutes, or until vegetables are tender. Add pasta. Simmer until pasta is just cooked, about three or four minutes. Season with salt and pepper. To serve, pass hot pepper flakes and a bowl of Romano cheese. Serves six to eight.
