INGREDIENTS:

1 slice (¼-inch-thick) prosciutto, about 4 ounces, cut into ¼–inch dice (do not trim off the fat)

75ml 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 teaspoon oregano

¼ teaspoon crushed hot red pepper flakes

1 courgette, trimmed and cut into ½-inch dice

1 can chopped tomatoes in juice

1 tablespoon tomato paste

1.5 - 2L reduced-sodium chicken broth

Rind from a 450g chunk of parmesan cheese (OPTIONAL)

1 bay leaf

1 can kidney beans

350g packed thinly sliced kale, thick stems removed

Sea salt & freshly ground black pepper

Method

Cook the prosciutto and oil together in a soup pot over medium heat just until the prosciutto is lightly browned, about 3 minutes. Then, add the onion and leeks. Cook, stirring occasionally until softened, about 3 minutes. Add the celery, carrots, garlic and oregano, and cook until the vegetables are beginning to soften, about 3 minutes more. Add the courgette and cook until it begins to soften for about 3 minutes. Add the tomatoes and their liquid and the tomato paste, bring to a boil and cook for 3 minutes. Add the broth, bay leaf and the Parmesan rind. Bring to a boil. Reduce the heat to medium-low. Simmer until the flavours are blended, about 1 hour. Stir in the beans and kale and cook until tender, about 5 minutes. Remove the parmesan rind. Serve and Enjoy!

Recipe 17: Minestrone

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