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

Related recipes