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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2005
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.)
Nutritional facts <b>Per serving:</b> about
- Sodium 715 mg
- Protein 12 g
- Calories 361.0
- Total fat 18 g
- Cholesterol 10 mg
- Saturated fat 4 g
- Total carbohydrate 40 g
- Iron 20.0
- Folate 34.0
- Calcium 13.0
- Vitamin A 81.0
- Vitamin C 68.0