Make our The Palm Restaurant Minestrone Soup Recipe at home. With our Secret Restaurant Recipe your Minestrone Soup will taste just like The Palm Restaurant.
Photo by Alpha
The Palm Restaurant Minestrone Soup
A The Palm Restaurant Copycat Recipe
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The Palm Restaurant Minestrone Soup Recipe
Make our The Palm Restaurant Minestrone Soup Recipe at home. With our Secret Restaurant Recipe your Minestrone Soup will taste just like The Palm Restaurant.
Ingredients
- 1/2 cup Olive Oil
- 3 tablespoons unsalted Butter
- 1 medium Onion thinly sliced
- 3 medium Carrots
- 3 ribs Celery diced
- 1/4 pound Ham chopped or torn into bite-sized pieces
- 3 cups diced Green Cabbage
- 8 cups Water
- 1 Smoked Ham Hock
- 2/3 cup canned Italian Plum Tomatoes with their juice
- Fine Sea Salt
- 1 1/2 cups cooked Cannellini Beans drained and rinced
- 1/4 pound Green Beans ends trimmed and diced
- 1/4 pound Zucchini diced
- 1/4 cup Ditalini Pasta or other small Pasta
- 1/4 teaspoon freshly ground Black Pepper
- 2 cups loosely packed, coarsely chopped fresh Spinach Leaves
- 1/3 cup grated Parmigiano-Regianno Cheese
Instructions
- In a large, heavy saucepan, combine olive oil and butter.
- Place saucepan over medium-low heat and melt butter.
- When oil and butter are hot and shimmering, but not burnt, add onions. Cook, uncovered, until completely softened and pale golden, about 15 minutes.
- Add carrots, celery and ham. Cook about 4 minutes.
- Add to cabbage. Cook 5 minutes more.
- Add water, ham hock and tomatoes with the juice (crush tomatoes gently with your hands before adding or with a wooden spoon in the saucepan).
- Add a little salt.
- Stir gently, but thoroughly. Cover and adjust the heat to a very gentle simmer.
- Cook for 2 1/2 hours.
- Add cannellini beans, green beans and zucchini. Continue to for about 15 minutes.
- And pasta. Cook for 15 minutes more, stirring occasionally. The mixture should be fairly dense. If the soup becomes very thick, you can dilute it with a little water or broth.
- Add black pepper. Taste. Add more salt and pepper, if needed, to taste.
- Remove the ham hock, set aside and let it cool.
- Add spinach. Cook for 2 minutes, just to wilt.
- While spinach is wilting, pick meat from the ham hock, discarding the fat, skin, and bones. Add meat back to the soup.
- Serve hot with grated cheese on the side.
The Palm Restaurant Minestrone Soup
A The Palm Restaurant Copycat Recipe
To See ALL of Our The Palm Restaurant Copycat Recipes - Click HERE To See ALL of Our Soup Copycat Recipes - Click HERE To See ALL of Our High End Restaurant Copycat Recipes - Click HEREFollow Us to Get ALL of Our Latest Recipes
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Photo of “Cannellini, Mushroom, Leek, Celery, Carrot, Zucchini, Pasta Minestrone Soup” is by Alpha and is used by permission under the Attribution-ShareAlike 2.0 Generic (CC BY-SA 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-sa/2.0/legalcode. Thank you, Alpha. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.
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