A 100+ year old Barabino family recipe by Felicina Delù Barabino and recorded by John Barabino in the family recipe book. Used with permission.
One cup dried peasgreen split
One cup dried beansnavy
One cup lentils
Pieceof salt porkabout 12 ounces
1/2small head of cabbagechopped
1carrotpeeled and sliced
1can diced tomatoes14.5 ounces
3garlic clovesfinely chopped or crushed
1/4to 1/2 cup chopped fresh basil
10ouncessmall elbow noodlesby dry weight
In a 9-quart or larger stock or soup pot, add the dried peas, beans, and lentils. Add water to cover (about 2 inches above). Soak overnight. Drain water, rinse and cover with fresh water.
Add the salt pork, salt, cabbage, carrot, onion, celery, potato, tomatoes, garlic, and basil to the pot. Add enough water to cover the ingredients. Stir the ingredients. Bring to a slow boil. Reduce heat to a simmer, cover, and cook for 1 hour.
Add the cheese and elbow noodles and cook until noodles are done. Add chicken broth as needed if too thick.
This recipe is adapted from the original one to expand on the method of preparation, reflect specific peas and beans used, and with substituting canned diced tomatoes for a tomato.