Minestrone Soup from Da Edoardo Foxtown Grille

In the wake of the Flint water crisis, Downtown Detroit's popular Italian restaurant, Da Edoardo Foxtown Grille is working to raise funds to benefit the Flint Child Health & Development Fund. The restaurant will donate 10% of lunch and dinner food sales acquired from Now-February 7th. 

For more information on Da Edoardo Foxtown Grille, CLICK HERE.

• 1/2 head white cabbage chopped fine
• 1 stalk celery finely chopped
• 1 onion (medium to large) finely chopped
• 2 carrots finely chopped
• I Zucchini rough small chop
• Small 11 oz crushed tomatoes
• 32 oz Chicken Broth
• 1 Lb butter
• 1/4 cup light olive oil
• 2 cups dry navy beans soaked overnight or 4 hours Boil navy beans separately until soft, drain (save water) 
• 1Tbs pickling spice & 3Tbs dry basil for use in Bouquet Garni (bundle of herbs tied together)
• 7 bay leaves
• 1T white pepper
• 1T salt (Sea Salt is best)
• *Cheese cloth and kitchen string to tie Bouquet Garni

1. Cook/sauté onion, celery, carrots and cabbage with bay leaves butter and oil salt and pepper. Cook to translucent.
2. Purée beans save water. 
3. Add beans and water, Bouquet Garni, tomatoes, Zucchini and 32 oz chicken broth.
4. Boil and simmer on low 1 hour.
5. Remove bay leaves and Boquet Garni.
6. Serve with Parmesan cheese chopped fresh spinach and cooked tubetti, orzo, pastina or pasta of choice.