Hearty Minestrone

Tested Till Perfect

This meal-in-a-bowl from our November 2005 "Loaf & Ladle" story will disappear quickly, but if you do have leftovers, adjust consistency with a little liquid.

Servings: 8

Ingredients:

Nutritional Info
Per serving: about -
cal 361
pro 12 g
total fat 18 g
sat. fat 4 g
carb 40 g
fibre 7 g
chol 10 mg
sodium 715 mg
% RDI: -
calcium 13%
iron 20%
vit A 81%
vit C 68%
folate 34%
    Pesto
    Parmesan Crisps
    Minestrone:
    1 tbsp (15 mL) extra-virgin olive oil
    1 large onion, chopped
    3 each stalks celery and carrots, sliced
    3 cloves garlic, minced
    2 bay leaves
    1/2 tsp (2 mL) each salt and pepper
    1 can (5.5 oz/156 mL) tomato paste
    1 smoked ham hock (about 1 lb/500 g)
    1 large potato, peeled and cubed
    1 sweet red pepper, diced
    1 small zucchini
    1 cup (250 mL) dried pasta (such as garganelli, radiatori or macaroni)
    1 cup (250 mL) each rinsed drained canned red and white kidney beans
    Crostini:
    2-1/2 cups (625 mL) cubed trimmed Italian bread
    3 tbsp (50 mL) extra-virgin olive oil
    1/2 tsp (2 mL) coarsely cracked pepper

Preparation:

Minestrone: In Dutch oven, heat oil over medium heat; fry onion, celery, carrots, garlic, bay leaves, salt and pepper until softened, about 4 minutes.

Add tomato paste; cook, stirring, for 2 minutes. Add ham hock and 8 cups (2 L) water; bring to boil. Reduce heat to low; cover and simmer for 30 minutes. Skim off foam. Add potato and red pepper; simmer, covered, for 1 hour.

Remove ham hock and let cool enough to handle. Discard skin, fat and bone. Using fork or fingers, shred ham and return to soup. Discard bay leaves. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 2 days.)

Cut zucchini in half lengthwise; slice crosswise. Add pasta, red and white kidney beans and zucchini to soup; bring to boil. Reduce heat and simmer until pasta is tender but firm, about 12 minutes.

Ladle soup into bowls; garnish with pesto and crostini. Serve with Parmesan Crisps.

Crostini: In bowl, toss together bread, oil and pepper; spread on rimmed baking sheet. Bake in 400°F (200°C) oven, tossing once, until golden and crisp, 6 to 8 minutes. (Make-ahead: Let cool; store in airtight container for up to 24 hours.)

Source

Canadian Living Magazine: November 2005





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