Minestrone With Power Greens Recipes


1 tablespoon extra virgin olive oil
1 leek, trimmed, thinly sliced
2 garlic cloves, crushed
1 (about 1kg) smoked ham hock
1.5L (6 cups) chicken stock
2 dried or fresh bay leaves
2 large fresh rosemary sprigs
400g can cannellini beans, rinsed, drained
80g (1 cup) Barilla Chickpea Casarecce
1/2 bunch cavolo nero (Tuscan cabbage), coarsely chopped
1 large zucchini, chopped
Basil pesto, to serve
Fresh basil leaves, to serve
Finely grated parmesan, to serve


Step 1
Heat the oil in a large casserole dish over medium heat. Add the leek and garlic. Cook, stirring, for 3 minutes or until softened. Add the ham hock, stock, bay leaves, rosemary and 1L (4 cups) water. Bring to the boil then reduce heat to low. Partially cover and simmer for 1 1/2 hours or until the ham is falling off the bone.
Step 2
Transfer the ham hock to a chopping board and set aside to cool slightly. Shred the meat, discarding the bone and skin.
Step 3
Place cannellini beans in a bowl and use a fork to coarsely mash. Add to the dish along with the pasta, cavolo nero, zucchini and ham. Simmer for 10 minutes or until soup has thickened. Serve sprinkled with pesto, basil leaves and parmesan

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