Prosciutto Minestrone Recipe

Prosciutto Minestrone picture

Summary

Difficulty LevelMediumHealth IndexAverage
CourseMethod
Main IngredientInterest Group

Ingredients

 Dried great northern beans7 Ounce, rinsed and picked over (200 Grams, 1 Cup)
 Salt To Taste
 Garlic1⁄3 Ounce, peeled (10 Grams Or 3 Medium Cloves)
 Parsley1⁄2 Ounce (15 Grams Or 1/2 Cup)
 Fresh sage1 Tablespoon
 Prosciutto4 Ounce, cut into 1 inch pieces (110 Grams)
 Onions8 Ounce, peeled and quartered (2 Medium Ones Or 230 Grams)
 Red pepper2 Ounce, seeded and cut into 1-inch pieces (1/2 Of A Small Sized Pepper Or 55 Grams)
 Tomatoes14 Ounce, peeled, seeded, and quartered (2 Large Ones Or 400 Grams)
 Carrots6 Ounce, peeled, halved lengthwise, and cut to fit the feed tube vertically (2 Medium Ones Or 170 Grams)
 Celery rib2 Ounce, halved lengthwise and cut to fit the feed tube vertically (1 Medium One Or 55 Grams)
 Zucchini12 Ounce, quartered lengthwise and cut to fit the feed tube vertically (340 Grams Or 2 Medium Ones)
 Savoy cabbage8 Ounce, cut to fit the feed tube horizontally (230 Grams)
 Olive oil60 Milliliter (1/4 Cup)
 All purpose potatoes18 Ounce, peeled and cut into 1/4-inch dice (510 Grams Or 3 Medium Ones)
 Swiss chard8 Ounce, cut into 1-inch pieces (1 Bunch Or 230 Grams)
 Homemade beef broth/3 cups canned broth mixed with 3 cups water1 1⁄2 Liter (Or 6 Cups Homemade)
 Freshly ground black pepper To Taste
 Parmesan cheese4 Ounce (110 Grams At Room Temperature)

Nutrition Facts

Serving size: Complete recipe

Calories 2915 Calories from Fat 1005

% Daily Value*

Total Fat 115 g176.3%

Saturated Fat 35.1 g175.3%

Trans Fat 0 g

Cholesterol 158.1 mg

Sodium 10045.5 mg418.6%

Total Carbohydrates 328 g109.4%

Dietary Fiber 88.2 g352.7%

Sugars 54.9 g

Protein 164 g327.3%

Vitamin A 1062.4% Vitamin C 809.2%

Calcium 255.1% Iron 182.2%

*Based on a 2000 Calorie diet

Directions

Soak the beans in water to cover by 2 inches [5cm] in a bowl overnight.
Drain the beans and place in a large pot.
Cover with 1 inch [2.5cm] water, add 1 teaspoon salt, and bring to a simmer over moderate heat.
Cook until almost tender, about 45 minutes.
Drain.
Drop the garlic through the feed tube of a food processor with the metal blade in place and the motor running and chop finely, about 10 seconds.
Add the parsley and sage and chop fine, about 10 seconds.
Add the prosciutto and chop coarsely, about 10 pulses.
Reserve.
Chop separately the onions, about 5 pulses; the red pepper, about 4 pulses; and the tomatoes, about 4 pulses.
Reserve.
Slice separately the carrots, celery, and zucchini with the thick [6mm] slicing disc and reserve.
Slice the cabbage with the ultra-thin [1mm] slicing disc.
Saute the prosciutto mixture in the olive oil in a large pot over medium-low heat for 5 minutes.
Add the celery, carrots, and onions and saute until soft, about 10 minutes.
Add the zucchini, red pepper, tomatoes, potatoes, Swiss chard, and broth and simmer, partially covered and stirring often, for 1 1/2 hours.
Add the beans, cabbage, and salt and pepper to taste and simmer for 1 hour.
Shred the Parmesan with the medium shredding disc and stir into the soup.
Image Courtesy : http://www.flickr.com/photos/avlxyz/4948147408/
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