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Winter Green Minestrone Recipe
|Smoked ham hocks/Shanks||3 Pound|
|Thin skinned potatoes||1 Pound|
|Dry elbow macaroni/Anelli||1⁄2 Cup (8 tbs)|
|Mustard greens||5 Ounce, rinsed well and drained|
|Kale/Savoy / napa cabbage||6 Ounce, drained, rinsed well (Green / Red)|
|Frozen tiny peas||10 Ounce (1 Package Or 2 Cups)|
|Grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 4627 Calories from Fat 2703
% Daily Value*
Total Fat 301 g462.5%
Saturated Fat 89.7 g448.3%
Trans Fat 0 g
Cholesterol 686.4 mg
Sodium 2677.1 mg111.5%
Total Carbohydrates 249 g83%
Dietary Fiber 32.8 g131.3%
Sugars 34.3 g
Protein 256 g511.8%
Vitamin A 940.3% Vitamin C 739.5%
Calcium 82.5% Iron 78.3%
*Based on a 2000 Calorie diet
Bring to a boil over high heat.
Reduce heat, cover, and simmer until meat is tender when pierced (about 2 hours).
Then lift out ham hocks and let stand until cool enough to handle.
Pull meat from bones in bite-size shreds; discard skin, fat, and bones.
Return meat to broth. (At this point, you may let cool, then cover and refrigerate for up to 2 days.) Skim and discard fat from broth, then return broth to a boil over high heat.
Meanwhile, scrub potatoes well; cut into 1/2-inch cubes.
Taste broth; if desired, add bouillon cubes to enrich flavor.
Add potatoes and macaroni to broth.
Reduce heat, cover, and boil gently until potatoes are tender when pierced (10 to 15 minutes).