Minestrone with Fennel and Ham
Elevate your soup game with this hearty and flavorful Minestrone with Fennel and Ham, a comforting twist on the classic Italian favorite. Bursting with fresh vegetables like fennel, zucchini, carrots, and celery, this recipe pairs smoky, savory ham with tender cannellini beans for a protein-packed bowl of goodness. A hint of oregano and basil infuses the vegetable broth with earthy, aromatic notes, while ditalini pasta adds satisfying texture. Ready in just 50 minutes, this one-pot meal is perfect for cozy weeknight dinners or meal prepping for the week. Garnish with fresh parsley for an extra pop of flavor and serve it piping hot for a dish that's as nourishing as it is delicious. Whether you're searching for a cozy soup recipe or a hearty, veggie-packed dinner idea, this minestrone is sure to satisfy!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium fennel bulb, trimmed and thinly sliced
- 2 medium carrots, chopped
- 2 stalks celery stalks, chopped
- 1 medium zucchini, chopped
- 1.5 cups cooked ham, diced
- 1 14-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 14-ounce can canned cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup uncooked small pasta (such as ditalini or elbow)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic, and sauté for 2-3 minutes until fragrant and translucent.
Add the sliced fennel, chopped carrots, and celery. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the chopped zucchini and diced ham. Cook for an additional 3 minutes.
Pour in the canned diced tomatoes (with their juice) and vegetable broth. Stir well to combine.
Add the cannellini beans, dried oregano, and dried basil. Season with salt and black pepper to taste.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 15 minutes.
Stir in the uncooked pasta and continue to simmer for 8-10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
Adjust the seasoning with additional salt and pepper, if needed.
Ladle the minestrone into bowls and garnish with fresh parsley, if using. Serve hot.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 1816 mg | 79% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 11.8 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1275 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
