Winter Green Minestrone
|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|
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).