Minestrone With Fennel and Ham

Minestrone With Fennel and Ham

czwartek, 13 lutego 2014

Minestrone With Fennel and Ham

Time: 55 mins

Ingredients

• 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 packaged dried tiny bow tie pasta or 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

Directions

• 1 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.
• 2 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.
• 3 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.
• 4 To serve, ladle soup into bowls; sprinkle with Parmesan cheese.
• 5 Make-Ahead Tip: Cool soup. Cover and chill up to 48 hours. Reheat over medium heat, stirring frequently.