Hearty Minestrone With Parmesan Rind |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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Parmesan cheese rind adds incredible flavour to minestrone. Can garnish soup with pesto and/or parmesan cheese crisps Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
3 celery, sliced |
3 carrots, sliced |
3 garlic, minced |
2 bay leaves |
1 teaspoon salt |
1 teaspoon pepper |
5 1/2 ounces tomato paste |
1 lb smoked ham hock |
parmesan cheese, rind (optional) |
8 cups water |
1 large potato, peeled and cubes |
1 cup dry pasta |
1 cup red kidney beans, rinsed and drained |
1 cup white kidney beans, rinsed and drained |
1 red pepper, diced |
1 small zucchini |
2 1/2 cups italian bread, cubed and trimed |
3 tablespoons olive oil |
1/2 teaspoon pepper, coarsely cracked |
Directions:
1. Crostini: In bowl, toss together bread, oil and pepper; spread on rimmed baking sheet. Bake in 400 oven, tossing once until golden and crisp, 6 - 8 minutes. (Can make ahead).
2. Cook pasta before adding to soup.
3. Soup: Saute onion, celery, carrots, garlic, bay leaves, salt and pepper for about 5 - 8 minutes or until cooked. Scrape into slow cooker.
4. Stir in tomato paste, ham hock, parmesan rind, potato, red and white beans and water. Cover and cook on low for 6 - 8 hours or until ham can be pulled off bone easily. Discard bay leaves and Paremesan rind.
5. Increase heat to high. Stir in red pepper and zucchini; cook, covered for 20 minutes.
6. Stir in cooked pasta.
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