A piece of Parmesan cheese rind adds incredible flavour to minestrone.
If you need to get dinner on the table more quickly, garnish the soup with
store-bought pesto and omit the Parmesan Crisps.

HANDS-ON TIME
45 minutes
TOTAL TIME
2½ hours
MAKES
8 servings

INGREDIENTS

CROSTINI:

• 2½ cups cubed trimmed Italian bread
• 3 tbsp extra-virgin olive oil
• ½ tsp coarsely cracked pepper

MINESTRONE:

• 1 tbsp extra-virgin olive oil
• 1 large onion, chopped
• 3 each ribs celery and carrots, sliced
• 3 cloves garlic, minced
• 2 bay leaves
• ½ tsp each salt and pepper
• 1 can (156 mL) tomato paste
• 450 g smoked ham hock
• 1 piece Parmesan cheese rind (optional)
• 1 large white potato, peeled and cubed
• 1 sweet red pepper, diced
• 1 small zucchini
• 1 cup dried pasta (such as garganelli, radiatori or macaroni)
• 1 cup each rinsed drained canned red and white kidney beans

QUICK PESTO:

• ½ cup packed fresh basil leaves
• ¼ cup extra-virgin olive oil
• 1 tbsp pine nuts, toasted
• ¼ tsp each salt and pepper
• 1 clove garlic, minced

Parmesan Crisps (opposite)

PREPARATION

CROSTINI:

• Toss together bread, oil and pepper in a bowl
• Spread on a rimmed baking sheet
• Bake in a 400°F (200°C) oven, tossing once, until golden and crisp, 6 to 8 minutes
• Let cool and store in an airtight container for up to 24 hours

MINESTRONE:

• Heat oil in a Dutch oven over medium heat
• Cook onion, celery, carrots, garlic, bay leaves, salt and pepper, stirring often, until softened, about 4 minutes
• Add tomato paste and cook, stirring, for 2 minutes
• Add ham hock, Parmesan rind (if using) and 8 cups water; bring to boil
• Reduce heat to low; cover and simmer for 30 minutes
• Skim off foam
• Add potato and red pepper; cover and simmer for 1 hour
• Remove ham hock; let cool enough to handle. Discard skin, fat and bone
• Shred ham and return to soup. Discard bay leaves and Parmesan rind
• Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in an airtight container for up to 2 days
• Cut zucchini in half lengthwise; slice crosswise
• Add pasta, red and white kidney beans and zucchini to soup; bring to boil
• Reduce heat and simmer until pasta is al dente, about 12 minutes

QUICK PESTO:

• In a food processor, purée together basil, oil, pine nuts, salt, pepper and garlic
• Refrigerate in an airtight container for up to 2 days

TO FINISH:

• Ladle soup into bowls
• Garnish with pesto, crostini and crisps

NUTRITIONAL INFORMATION, PER SERVING: about 361 cal, 12 g pro, 18 g total fat (4 g
sat. fat), 40 g carb, 7 g fibre, 10 mg chol, 715 mg sodium. % RDI: 13% calcium, 20%
iron, 81% vit A, 68% vit C, 34% folate.

VARIATION
SLOW COOKER HEARTY MINESTRONE
MINESTRONE: Increase salt and pepper to 1 tsp. Cook onion, celery, carrots,
garlic, bay leaves, salt and pepper as directed. Add to slow cooker along
with tomato paste, ham hock, Parmesan rind (if using), potato, red and
white beans and 8 cups water. Cover and cook on low until ham pulls off
bone easily, 6 to 8 hours. Discard bay leaves and Parmesan. Increase heat
to high. Stir in red pepper and zucchini; cover and cook for 20 minutes.
Meanwhile, cook pasta according to package instructions until al dente;
stir into soup. Garnish and serve as directed.