Hearty Minestrone
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:
Photo: Hearty Minestrone
Photography by Hasnain Dattu
| 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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