Minestrone

This recipe makes a large amount of minestrone because if you’re going to spend all the time, you might as well get several meals out of it. We suggest freezing portion sizes for a quick lunch or light dinner. Yield: about 14 cups

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Step 1

Place a large stockpot over medium heat and when it is hot, add the oil. Add the onion, garlic, carrots, celery and chopped fennel and cook, stirring occasionally, until all have softened but not browned, 15- 20 minutes. Add the dried fennel, rosemary and bay leaf and cook 5 minutes. Add the chicken stock, ham hock and diced tomatoes and bring to a gentle boil. Lower the heat to low and cook until the broth is no longer clear and all the ingredients have come together, about 2 hours. Add the white beans, zucchini, green beans and kale and cook until softened but not mushy, 20- 30 minutes. Set aside to cool for 20 minutes. Transfer to a container, cover and refrigerate overnight. Remove the bay leaf before serving.