Hearty Minestrone Hearty Minestrone

[migration] empty title 457 Image by: [migration] empty title 457 Author: Canadian Living

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
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Hearty Minestrone