Minestrone With Fennel And Ham

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 2 medium onions, chopped (1 cup)
• 1 stalk celery, sliced (1/2 cup)
• 1 medium carrot, coarsely chopped (1/2 cup)
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons olive oil or 2 tablespoons cooking oil
• 2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans beef broth
• 1 (14 1/2 ounce) can tomatoes, cut up
• 1 cup tomato juice
• 1 small fennel, halved lengthwise and thinly sliced or 1 cup shredded cabbage
• 1 teaspoon dried italian seasoning, crushed
• 1 (15 ounce) can cannellini or 1 (15 ounce) can great northern beans, rinsed and drained
• 1 medium zucchini, halved lengthwise and sliced 1/4-inch thick (1 cup)
• 1 cup frozen italian cut green beans or 1 cup cut green beans
• 3/4 cup packaged dried tiny bow tie pasta or 3/4 cup pasta shells or 3/4 cup other small shell pasta
• 1/2 cup diced prosciutto (2 ounces) or 1/2 cup cooked ham (2 ounces)
• 1/4 cup grated parmesan cheese

Recipe

• 1 in a large dutch oven or kettle cook onions, celery, carrot, garlic, and crushed red pepper in hot olive oil or cooking oil until onion is tender.
• 2 stir in the chicken or beef broth, undrained tomatoes, tomato juice, fennel or cabbage, and italian seasoning. bring to boiling; reduce heat. cover and simmer for 20 minutes.
• 3 stir in the cannellini or great northern beans, zucchini, green beans, pasta, and prosciutto or ham. bring to boiling; reduce heat. cover and simmer for 10 to 15 minutes or until vegetables and pasta are tender.
• 4 to serve, ladle soup into bowls; sprinkle with parmesan cheese.
• 5 make-ahead tip: cool soup. cover and chill up to 48 hours. reheat over medium heat, stirring frequently.