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Ingredients
| onions: 2 |
| celery: 1 stalk |
| carrots: 1 |
| garlic: 2 cloves |
| ground red pepper: 1/2 tsp |
| olive oil: 2 Tbl |
| soup - beef broth: 14.5 oz |
| red tomatoes (chopped): 2 cups |
| tomato juice: 1 cup |
| fennel: 1 bulb |
| Italian seasoning: 1 tsp |
| cannellini beans: 15 oz |
| baby zucchini: 1 whole zucchini |
| canned green beans: 9 oz |
| jumbo pasta shells: 2 oz |
| sliced ham: 2 oz |
| parmesan cheese (grated): 1/4 cup |
Minestrone with Fennel and Ham
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
5 serving(s)
Tags
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.
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.
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.
To serve, ladle soup into bowls; sprinkle with Parmesan cheese. Makes 5 main-dish servings.