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Winter Green Minestrone

Italian.Chef's picture
  Water 3 Quart
  Smoked ham hocks/Shanks 3 Pound
  Thin skinned potatoes 1 Pound
  Dry elbow macaroni/Anelli 1⁄2 Cup (8 tbs)
  Mustard greens 5 Ounce, rinsed well and drained
  Kale/Savoy / napa cabbage 6 Ounce, drained, rinsed well (Green / Red)
  Frozen tiny peas 10 Ounce (1 Package Or 2 Cups)
  Grated parmesan cheese 2 Tablespoon
  Salt To Taste
  Pepper To Taste

In an 8- to 10-quart pan, combine water and ham hocks.
Bring to a boil over high heat.
Reduce heat, cover, and simmer until meat is tender when pierced (about 2 hours).
Then lift out ham hocks and let stand until cool enough to handle.
Pull meat from bones in bite-size shreds; discard skin, fat, and bones.
Return meat to broth. (At this point, you may let cool, then cover and refrigerate for up to 2 days.) Skim and discard fat from broth, then return broth to a boil over high heat.
Meanwhile, scrub potatoes well; cut into 1/2-inch cubes.
Taste broth; if desired, add bouillon cubes to enrich flavor.
Add potatoes and macaroni to broth.
Reduce heat, cover, and boil gently until potatoes are tender when pierced (10 to 15 minutes).

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4627 Calories from Fat 2703

% Daily Value*

Total Fat 301 g462.5%

Saturated Fat 89.7 g448.3%

Trans Fat 0 g

Cholesterol 686.4 mg228.8%

Sodium 2677.1 mg111.5%

Total Carbohydrates 249 g83%

Dietary Fiber 32.8 g131.3%

Sugars 34.3 g

Protein 256 g511.8%

Vitamin A 940.3% Vitamin C 739.5%

Calcium 82.5% Iron 78.3%

*Based on a 2000 Calorie diet

Winter Green Minestrone Recipe