Minestra al prosciutto
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lima Beans, Fresh Or 10-Oz |
| Frozen | ||
| 2 | Stalks Celery -- chopped | |
| ½ | Head Escarole -- shredded | |
| ½ | pounds | Spinach -- chopped |
| Salt And Pepper -- to taste | ||
| Water -- to cover | ||
| 2 | White Onions -- chopped | |
| 1 | Carrot -- diced | |
| ¼ | pounds | Ham -- in a chunk |
| 1 | Pig's Foot | |
| Pepper -- to taste | ||
| ¼ | teaspoon | Marjoram |
| ½ | cup | Conchigliette (Tiny Shells) |
| Water And Salt | ||
| ⅓ | cup | Parmesan Cheese -- grated |
Directions
In a large pot combine lima beans, celery, escarole, spinach, salt, and pepper. Add enough water to cover vegetables. Cover pot; bring to a boil, reduce heat and simmer 10 mins. Add onions, carrot, ham, pig's foot, pepper, and marjoram. Simmer for 60 mins, covered, until pig's foot is tender. Remove pig's foot and ham chunk, dice both and return them to soup. Cook the conchigliette separately in boiling salted water for 5 mins, drain and add to soup. Simmer for 7 mins, uncovered. Serve in hot soup bowls sprinkled with Parmesan cheese.
Recipe By : Cucina Magra, Cucina Sana - ISBN 0-13-195081-9 From: Dan Klepach Date: 05-22-95 (159) Fido: Cooking