GRANDMA ROSIE'S MINESTRONE

INGREDIENTS

Dried Cranberry Beans (we love Rancho Gordo)
Small pasta (small shells, elbow macaroni, stelline)
Ham hock
Garlic
Whole peppercorns
Fennel
Italian parsley
Yellow onion
Celery
Carrot
Extra-virgin olive oil
Chicken broth
Canned tomatoes (we love Bianco DiNapoli)
Kale or chard
Kosher salt
Black pepper
Parmigiano-Reggiano
MOTO Calabrian Chili Hot Sauce

INSTRUCTIONS

1. Soak the beans. Soak the dried cranberry beans overnight. Drain and set aside.
2. Cook the pasta. Boil the pasta for about 2 minutes less than the package directions. Drain and set aside so it doesn’t overcook in the soup.
3. Make the soffritto. Roughly chop the fennel, garlic, Italian parsley, yellow onion, celery and carrot. Sauté in extra-virgin olive oil until softened.
4. Make the ham-hock broth. Place the ham hock in a pot with vegetable scraps, garlic and peppercorns. Cover with water and simmer until the meat is tender and falling from the bone.
5. Strain the broth. Remove the ham hock and strain the cooking liquid, reserving the broth. Discard the vegetable scraps. Remove the meat from the ham hock and roughly chop it.
6. Combine. Add the chopped ham hock and reserved broth to the sautéed vegetables and bring to a boil. Add chicken broth, canned tomatoes and MOTO Calabrian Chili Hot Sauce to taste. The broth should be brown, not red.
7. Add the greens and beans. Add chopped kale or chard. Once the greens are soft, add the cranberry beans and cook until tender but not broken.
8. Season. Season with salt and black pepper to taste.
9. Ladle & garnish. Spoon the minestrone into bowls and stir the reserved pasta into each serving. Finish with grated Parmigiano-Reggiano and MOTO Calabrian Chili Hot Sauce.