|
 |
| Minestra d'Abruzzi |
Origin: Italian
|
Ingredients:
1 ham bone
1/4 cup COLAVITA Extra Virgin Olive Oil
1/4 cup salt pork, chopped
2 carrots, peeled and diced
2 cloves garlic, minced
1/4 cup chopped parsley
1 fennel bulb, chopped
2 cups frozen peas
1 cup frozen Lima beans
1 (16-ounce) can cannelini beans, drained and rinsed
4 medium tomatoes, seeded and chopped or 1 cup canned
1/2 cup lentils
1/2 pound fresh spinach, shredded
1/2 pound wide noodles, cooked according to package directions
8 tablespoons Parmesan cheese, or more to taste
|
Preparation:
In a large pot, cover the ham bone with water by 3 inches; bring to a simmer and cook 2 hours. Remove bone from stock, trim meat from bone; return meat to broth - set aside.
In another large soup pot or Dutch oven, heat the olive oil over medium heat, cook the salt pork until crisp; add the carrots, garlic and parsley, saute a few minutes. Add the remaining ingredients, except the spinach and noodles. Pour in reserved stock; cover and simmer 1 hour. Add spinach and noodle; simmer another 10 minutes, adding some water if soup seems too thick. Ladle into bowls and top with 1 tablespoon Parmesan cheese.
Per Serving: 426 Calories (37.0% from fat); 18g Fat (5g Sat, 10g Mono, 2g Poly); 21g Protein; 48g Carbohydrate; 14g Dietary Fiber; 33mg Cholesterol; 416mg Sodium. Food Exchanges: 3 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 3 Fat.
|
|
|
|
