Minestrone with Tubettini and Capicola

Minestrone with Tubettini and Capicola
Servings: 6 Prep 25 mins Cook 21 mins

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, sliced
  • 3 carrots, cut into small dice
  • 3 ribs celery, sliced
  • 1 medium zucchini, diced
  • 1 medium summer squash, diced
  • 1 14 ounce can no-salt-added diced tomatoes
  • 1/2 teaspoon dried Italian seasoning
  • 1 large vegetable bouillon cubes (such as Knorr), from a 2.1-oz pkg
  • 3/4 cup tubettini (such as Ronzoni)
  • 1 15 ounce can chickpeas, drained and rinsed
  • 1 15 ounce can kidney beans, drained and rinsed
  • 1/4 pound capicola, cut into ribbons
  • Grated Parmesan cheese (optional)

Make It

1. Heat oil in a large pot over mediumhigh heat. Add onion and garlic; cook 5 minutes, stirring occasionally.

2. Add carrots, celery, zucchini, squash, tomatoes, Italian seasoning, bouillon cubes and 8 cups hot water. Simmer, partially covered, 5 minutes, stirring occasionally. Stir in pasta and simmer an additional 9 minutes or until vegetables and pasta are tender. Stir in beans and ham; heat through, about 2 minutes.

3. Top each portion with grated Parmesan cheese, if desired. Serve immediately.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 331, Fat, total (g): 9, chol. (mg): 11, sat. fat (g): 2, carb. (g): 48, fiber (g): 11, pro. (g): 16, sodium (mg): 1111, Percent Daily Values are based on a 2,000 calorie diet.