Mom’s Minestrone

5 steps

Updated at: Wed, 16 Aug 2023 23:59:11 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories256.7 kcal (13%)

Total Fat14.1 g (20%)

Carbs21.7 g (8%)

Sugars7.6 g (8%)

Protein14.4 g (29%)

Sodium1446.8 mg (72%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 sliceprosciutto

1/4-inch-thick, cut into 1/4-inch dice, do not trim off the fat

¼ cupextra-virgin olive oil

plus more for serving

1yellow onion

large, cut into 1/2-inch dice

1leek

large, white and pale green parts only, cut into 1/2-inch dice

2celery ribs

cut into 1/2-inch dice

2carrots

small, cut into 1/2-inch dice

4garlic cloves

minced

1 teaspoonoregano

¼ teaspooncrushed hot red pepper flakes

1zucchini

trimmed and cut into 1/2-inch dice

1 x 14.5 ouncesdiced tomatoes in juice

can

1 tablespoontomato paste

6 cupsreduced-sodium chicken broth

1 lbParmesan cheese

chunk, OPTIONAL

1bay leaf

1can kidney beans

1 ½ cupskale

packed, thinly sliced, thick stems removed

Sea salt

black pepper

freshly ground

Instructions

Step 1

Cook the prosciutto and oil together in a soup pot over medium heat just until the prosciutto is lightly browned, about 3 minutes.

Step 2

Then, add the onion and leeks. Cook, stirring occasionally, until softened, about 3 minutes. Add the celery, carrots, garlic and oregano, and cook until the vegetables are beginning to soften, about 3 minutes more.

Step 3

Add the zucchini and cook until it begins to soften, about 3 minutes. Add the tomatoes and their liquid and the tomato paste, bring to a boil and cook 3 minutes.

Step 4

Add the broth, bay leaf and the Parmesan rind. Bring to a boil. Reduce the heat to medium-low. Simmer until the flavors are blended, about 1 hour.

Step 5

Stir in the beans and kale and cook until tender, about 5 minutes.