Minestrone with Ham and Parmesan

this is a recipe that I made to work with whatever I had on hand -- don't they always make the best soups or bring out the creativity in you?;-) please don't be turned off by what seems like a long list of ingredients...it really isn't...I've listed all the ingredients that I've made this soup

alterna, bite, black, bone, cheap, choose, cold, hat, ingredients, list, meal, minutes, parmesan, pick, pin, potato, recipe, salt, tips, tomatoes, beans, chopped, large, fresh, bring, water, stock, steak, cook, bones, boil, canned, small, dried, cover, heat, minestrone, place, serve, pasta, freshly, squash, hour, diced, finely, leaves, simmer, tender, make, reduce

Results 1 to 4 of 4
  1. #1
    Deal GURU
    Join Date
    Jan 2006
    Location
    Raleigh, North Carolina
    Posts
    4,813
    Blog Entries
    6
    Downloads
    1
    Uploads
    0

    Arrow Minestrone with Ham and Parmesan

    this is a recipe that I made to work with whatever I had on hand -- don't they always make the best soups or bring out the creativity in you? please don't be turned off by what seems like a long list of ingredients...it really isn't...I've listed all the ingredients that I've made this soup with so you can pick and choose... this recipe also serves 10!!! this is so that you can portion it up and put some in the freezer so it really is a cheap meal because it makes soooo much!
    Minestrone with Ham and Parmesan
    1/2 lb fresh or canned pinto beans, rinsed, or 2/3 cup dried beans, preferably soaked overnight
    1 large meaty ham bone, excess fat removed or 2 smoked ham hocks, or 2 lb smoked pork neck bones, or 1 1/2 lb ham steak
    12 cups water
    3/4 cup Parmesan cheese
    3 tbs extra-virgin olive oil
    2 tsp fresh rosemary, or 1 tsp dried rosemary, or 2 bay leaves
    2 vine-ripened fresh plum tomatoes, or 2 canned drained tomatoes, chopped, or 2 tbs tomato paste
    1 large onion, coarsely, chopped
    1 medium potato, peeled and diced
    1 large celery rib, finely sliced, with the leaves, chopped
    3/4 lb butternut or hubbard squash, diced
    1 large carrot, chopped
    1/2 lb finely shredded cabbage
    1 tbs salt, or to taste
    2 small zucchini, cut into small dice
    2 small yellow summer squash, diced
    1/2 lb cauliflower florets

    1/2 lb Swiss chard leaves, finely shredded and roughly chopped, if available
    1/2 lb green beans, tips trimmed and cut into 1-in lengths
    1 cup little shells, or other 'small' pasta
    3 tbs chopped fresh flat-leaf parsely
    plenty of freshly ground black pepper, to serve
    freshly grated Parmesan, to serve
    If using presoaked dried beans, place them in a pan with cold water to cover by 3 in. Bring to a boil, then reduce the heat and simmer until tender, about 1 hour. Drain well. Alternatively, place dried beans in a pan with cold water to cover by 3 in, bring to a boil, cover and let stand, off the heat, for 1 hour, then cook as describe above. Fresh or canned beans need no advance preparation. Place the ham bone(s) or ham steak in a large pan with the water. Bring to a boil and cook over medium-low heat, partially covered, for 1 hour for the ham bone(s), 30 for ham steak. Skim the surface to remove any scum that forms. Let the stock cool. Remove the ham bone(s) or steak from the stock. Separate the meat from the bone and cut it into bite-sized pieces. Set aside. Skim the fat off the stock and add enough cold water to make 12 cups. Transfer the stock to a large clean saucepan. Add all the ingredients listed up to and including the salt to the ham stock. Cover the pan and bring to a boil. Immediately reduce to a simmer and cook over medium-low heat, partially covered, for approximately 30 minutes. Add the zucchini, summer squash, cauliflower, Swiss chard, cooked or fresh or canned beans, green beans, pasta and parsley to the pan. Cook until the vegetables are tender and the pasta is not quite al dente, about 10 minutes. Check the seasoning and return the cooked ham pieces to the soup. Serve the minestrone with pepper to taste, accompanied by plenty of freshly grated Parmesan. 10 servings = about 360 calories.

  2. The Following 4 Users Say Thank You to mos For This Useful Post:


  3. #2
    Deal GURU
    Join Date
    Aug 2008
    Location
    N. Ohio
    Posts
    3,117
    Blog Entries
    44
    Downloads
    0
    Uploads
    0

    Default

    Now this is a recipe from scratch. Does sound really good and filling. A nice grilled cheese sandwhich to go w/ this soup too --oh what a good meal. Alot of good veggies too.
    JoAnn
    "Joy is not in things. It is within us"

  4. The Following 2 Users Say Thank You to JoAnn For This Useful Post:


  5. #3
    Deal GURU
    Join Date
    Oct 2008
    Location
    NW Missouri
    Posts
    1,084
    Blog Entries
    152
    Downloads
    3
    Uploads
    0

    Default

    We were just talking at Church the other night about a dear family that use to live here. His birthday was on Halloween and every year his family would put up the big tripod and big dutch oven and start a fire cooking and invite all their friends to bring something for soup and we'd all go over for the fun. You never knew what anyone would bring but it was always so very good! A can of this and a hunk of that-- oh what fun!

  6. The Following 3 Users Say Thank You to brchbell For This Useful Post:


  7. #4
    Deal GURU
    Join Date
    Aug 2008
    Location
    N. Ohio
    Posts
    3,117
    Blog Entries
    44
    Downloads
    0
    Uploads
    0

    Default

    brchbell,
    Sounds like everyone there had fun along w/something good to eat. When I was a young girl at camp, we did something very much llike this too. We called it HOBO Soup.

    What fun those times were.
    JoAnn
    "Joy is not in things. It is within us"

  8. The Following 2 Users Say Thank You to JoAnn For This Useful Post:


 

 

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •