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Minestrone with Fennel and Ham

Fennel imparts a licoricelike taste to this Italian vegetable soup.

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  • Makes: 5 servings
  • Yields: 5 (main-dish) servings
  • Prep: 25 mins
  • Cook: 30 mins to 35 mins

Minestrone with Fennel and Ham

Directions

  1. In a large Dutch oven or kettle cook onions, celery, carrot, garlic, and crushed red pepper in hot olive oil or cooking oil until onion is tender.
  2. Stir in the chicken or beef broth, undrained tomatoes, tomato juice, fennel or cabbage, and Italian seasoning. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
  3. Stir in the cannellini or great northern beans, zucchini, green beans, pasta, and prosciutto or ham. Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and pasta are tender.
  4. To serve, ladle soup into bowls; sprinkle with Parmesan cheese. Makes 5 main-dish servings.

From the Test Kitchen

Cool soup. Cover and chill up to 48 hours. Reheat over medium heat, stirring frequently.

Nutrition Facts (Minestrone with Fennel and Ham)

  • Per serving:
  • 368 kcal cal.,
  • 12 g fat
  • (2 g sat. fat,
  • 4 mg chol.,
  • 1176 mg sodium,
  • 48 g carb.,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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