Hearty Minestrone

By The Canadian Living Test Kitchen

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Photo: Hearty Minestrone
Photography by Hasnain Dattu

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	361361 cal
pro	12 g12g pro
total fat	18 g18g total fat
sat. fat	4 g4g sat. fat
carb	40 g40g carb
fibre	7 g7g fibre
chol	10 mg10mg chol
sodium	715 mg715mg sodium
% RDI:	-
calcium	1313 calcium
iron	2020 iron
vit A	8181 vit A
vit C	6868 vit C
folate	3434 folate

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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.

Ingredients

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Minestrone:
1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
1 large onion , chopped1 1large oniononions, chopped
3 celery stalks , sliced3 3celery stalkcelery stalks, sliced
3 carrots , sliced3 3carrotcarrots, sliced
3 cloves garlic , minced3 3cloves garlic, minced
2 bay leaves 2 2bay leafbay leaves
1/2 tsp each salt and pepper 1/2 1/2tsp tspeach salt and pepper
1 can (5.5 oz/56 mL) tomato paste 1 1can (5.5 oz/56 mL) tomato paste
1 smoked ham hock , (about 1lb/500 g)1 1smoked ham hocksmoked ham hocks, (about 1lb/500 g)
1 large potato , peeled and cubed1 1large potatopotatoes, peeled and cubed
1 sweet red pepper , diced1 1sweet red peppersweet red peppers, diced
1 small zucchini 1 1small zucchinizucchinis
1 1cup cupsmall pasta, (such as garganelli, radiatori or macaroni)
1 1cup cuprinsed drained canned red kidney beanred kidney beans
1 1cup cuprinsed drained canned white kidney beanwhite kidney beans
Crostini:
2-1/2 cups cubed trimmed Italian bread 2-1/2 2-1/2cups cupscubed trimmed Italian bread
3 tbsp extra-virgin olive oil 3 3tbsp tbspextra-virgin olive oil
1/2 tsp coarsely cracked pepper 1/2 1/2tsp tspcoarsely 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