Best Minestrone With Fennel And Ham Recipes

Classic Italian Minestrone (Soupe Paysanne) image

Provided by Molly53

Categories Greens

Time 2h30m

Yield 29 serving(s)

Number Of Ingredients 14

1/4 lb pork fat, chopped
2 lbs boiling potatoes, peeled and diced
1 head green cabbage, cored and chopped (about 1 1/ 2 pounds)
3/4 lb swiss chard leaf, no white part,chopped
1 medium red onion, chopped
2 cloves garlic, finely chopped
6 cups water
2 cans red kidney beans (drained and well rinsed)
1 ham hock, split longways into four equal pieces (about 1/ 2 pound)
1 large tomatoes, peeled,seeded and chopped (about 10 ounces)
1/4 lb elbow macaroni
1 tablespoon salt
fresh ground black pepper
extra virgin olive oil, for drizzling

Steps:

In a large casserole or soup pot, cook the pork fat over medium-high heat until there is some fat in the bottom of the pot, about 5 minutes, stirring constantly.
Then add the potatoes, cabbage, chard, onion, and garlic until the greens are wilted, about 5 minutes.
Pour in the water, bring to a boil, then reduce the heat to low, add the beans, ham or smoked bacon, and tomato, and cook until the beans are tender, 2 to 3 hours.
Add the elbow macaroni and continue to cook until a spoon can stand straight up in the center of the soup, and the pasta is tender--about 15 minutes.
Season with salt and pepper, drizzle with olive oil, and serve.

Nutrition Facts : Calories 128, Fat 4.2, SaturatedFat 2, Cholesterol 4.3, Sodium 274.7, Carbohydrate 18.9, Fiber 3.9, Sugar 2, Protein 4.5

Minestrone With Fennel and Ham image

Provided by Annacia

Categories Ham

Time 55m

Yield 5 serving(s)

Number Of Ingredients 17

2 medium onions, chopped (1 cup)
1 stalk celery, sliced (1/2 cup)
1 medium carrot, coarsely chopped (1/2 cup)
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil or 2 tablespoons cooking oil
2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans beef broth
1 (14 1/2 ounce) can tomatoes, cut up
1 cup tomato juice
1 small fennel, halved lengthwise and thinly sliced or 1 cup shredded cabbage
1 teaspoon dried Italian seasoning, crushed
1 (15 ounce) can cannellini or 1 (15 ounce) can great northern beans, rinsed and drained
1 medium zucchini, halved lengthwise and sliced 1/4-inch thick (1 cup)
1 cup frozen Italian cut green beans or 1 cup cut green beans
3/4 cup pasta shells or 3/4 cup other small shell pasta
1/2 cup diced prosciutto (2 ounces) or 1/2 cup cooked ham (2 ounces)
1/4 cup grated parmesan cheese

Steps:

In a large Dutch oven or kettle cook onions, celery, carrot, garlic, and crushed red pepper in hot olive oil or cooking oil until onion is tender.
Stir in the chicken or beef broth, undrained tomatoes, tomato juice, fennel or cabbage, and Italian seasoning. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
Stir in the cannellini or great northern beans, zucchini, green beans, pasta, and prosciutto or ham. Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and pasta are tender.
To serve, ladle soup into bowls; sprinkle with Parmesan cheese.
Make-Ahead Tip: Cool soup. Cover and chill up to 48 hours. Reheat over medium heat, stirring frequently.

Nutrition Facts : Calories 296, Fat 8.9, SaturatedFat 2.1, Cholesterol 9.2, Sodium 803.2, Carbohydrate 40.6, Fiber 9.2, Sugar 8.9, Protein 15.8