Recipe: Mom's Minestrone — Performance is Haapanen, Dr. Saara Haapanen, Motivation and Wellness for ADHDers

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Recipe: Mom's Minestrone

9_27_21 - Mom's Minestrone.jpg

6 Servings

Ingredients:

  • 1 slice (¼ inch thick) prosciutto, (4 oz), diced (don’t trim off the fat)

  • ¼ cup extra-virgin olive oil, plus more for serving

  • 1 large yellow onion, cut into ½ inch dice

  • 1 large leek, white and pale green parts only, cut into ½ inch dice

  • 2 celery ribs, cut into ½ inch dice

  • 2 small carrots, cut into ½ inch dice

  • 4 garlic cloves, minced

  • 1 tsp oregano

  • ¼ tsp crushed hot red pepper flakes

  • 1 zucchini, trimmed and cut into ½ inch dice

  • 1 can (14.5 oz) diced tomatoes in juice

  • 1 Tbsp tomato paste

  • 6-8 cups reduced-sodium chicken broth

  • Rind from a 1-lb chunk of Parmesan cheese (optional)

  • 1 bay leaf

  • 1 can kidney beans

  • 1 ½ cups packed thinly sliced kale, thick stems removed

  • Sea salt and freshly ground black pepper to taste

Directions:

  1. Cook the prosciutto and oil together in a soup pot over medium heat just until the prosciutto is lightly browned, about 3 minutes.

  2. Then, add the onion and leeks. Cook, stirring occasionally until softened, about 3 minutes. Add the celery, carrots, garlic, oregano, and pepper flakes and cook until the vegetables are beginning to soften, about 3 minutes more.

  3. Add the zucchini and cook until it begins to soften about 3 minutes. Add the tomatoes and their liquid and the tomato paste, bring to a boil and cook for 3 minutes.

  4. Add the broth, bay leaf, and the Parmesan rind. Bring to a boil. Reduce the heat to medium-low. Simmer until the flavors are blended, about 1 hour.

  5. Stir in the beans and kale and cook until tender, about 5 minutes. Remove the Parmesan rind.

  6. Serve and Enjoy!

Photo Credit: Canva by minadezhda from Getty Images

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