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The Palm Restaurant Minestrone Soup 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.
Prep Time1 hour
Active Time3 hours 30 minutes
Total Time4 hours 30 minutes
Course: Lunch, Soup
Cuisine: American, Italian
Keyword: Pasta, Soup, 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.

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