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Winter Green Minestrone

Italian.Chef's picture
Ingredients
  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
Directions

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

Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Winter
Ingredient: 
Ham

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