Ingredients for Minestrone With Fennel And Ham
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 medium carrot, diced
- Garlic Cloves
- Crushed Red Pepper Flakes
- Olive Oil
- Chicken Broth
- Tomatoes
- 1 cup tomato juice
- Fennel
- Dried Italian Seasoning
- Cannellini
- 1 medium zucchini, diced
- Frozen Italian Cut Green Beans
- Bow Tie Pasta
- Prosciutto
- Freshly grated Parmesan cheese, to taste
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How to Make Minestrone With Fennel And Ham
- Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat. Add 1 medium onion, 2 celery stalks (chopped), 1 medium carrot (diced), 2 cloves garlic (minced), and 1/4 teaspoon crushed red pepper flakes. Cook until softened, about 5-7 minutes.
- Pour in 6 cups chicken or beef broth, 1 (28-ounce) can crushed tomatoes (undrained), 1 cup tomato juice, 1 cup fennel bulb (thinly sliced) or 1 cup shredded cabbage, and 1 teaspoon Italian seasoning.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 20 minutes.
- Add 1 (15-ounce) can cannellini beans (undrained), 1 medium zucchini (diced), 1 cup green beans (trimmed and halved), 1 cup small pasta (ditalini, elbow macaroni, or similar), and 4 ounces prosciutto or ham (diced).
- Bring back to a boil, then reduce heat to low.
- Cover and simmer for 10-15 minutes, or until the vegetables and pasta are tender.
- Ladle soup into bowls and garnish with freshly grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
35g
Fat
10g
Carbs
13g
