Minestrone With Navy Beans Recipe
This Italian classic of vegetables with pasta is given a new twist with Gorgonzola cheese.
- 1 can navy beans (with liquid)
- 1 ham hock
- 4 cups water
- 2 garlic cloves, chopped
- 1 onion, diced
- 4 cups water
- 1 leek, chopped
- 3 basil leaves
- 1 Tbs fresh rosemary leaves
- 1 Tbs Italian parsley leaves
- 1 tsp savory
- 6 cups chicken or beef stock
- 2 carrots, diced
- 1 cup green beans, cut in 1/2" pieces
- 3 asparagus stalks, cut into 1/2" pieces
- 1/2 cup elbow pasta
- 1 Tbs tomato paste
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp dry mustard
- Gorgonzola cheese
- Place the ham hock, water, garlic, onion, and leek in a soup pot. Bring to a boil over high heat.
- Cover, lower the heat, and simmer for 1 1/2 hours.
- Mince together the basil, rosemary, parsley, and savory until almost a paste.
- Remove the ham hock from the soup pot and allow to cool.
- Add the second 4 cups of water, vegetables, minced herbs, stock, tomato paste, salt, and pepper to the soup pot. Bring to a low boil and cook for 10 minutes.
- While the soup is cooking cut any meat off the ham hock and cut into small pieces.
- Raise the heat on the pot and bring the soup to a boil. Add the ham meat, beans (with liquid), dry mustard, and pasta to the pot. Cook until the pasta is just al dente.
- Serve with crumbled Gorgonzola cheese to top.
Note: With garlic bread and a salad this soup makes a full meal. The great thing about this recipe is you can play with the vegetables. You don't have asparagus? Add peas instead. Do you have a potato you need to use? Cube it and add it to the soup.
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Fava Bean Soup Recipe
Italian Chicken Barley Soup Recipe
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