Mama Kathys Minestrone: A Hearty & Delicious Recipe

Mapled Glazed Ham: the centerpiece of holiday feasts, the star of Sunday suppers, and the reason everyone lingers just a little longer at the table. Have you ever wondered why a perfectly cooked ham, glistening with a sweet and savory glaze, holds such a special place in our culinary traditions? It’s more than just a meal; it’s a symbol of celebration and togetherness.

The tradition of serving ham, particularly during holidays, stretches back centuries. In many cultures, pork was a prized meat, often reserved for special occasions. The curing and glazing process, originally a method of preservation, transformed the humble ham into a delectable delicacy. The addition of maple syrup, a distinctly North American ingredient, adds a touch of rustic sweetness that elevates the flavor profile to new heights.

But what is it about mapled glazed ham that makes it so irresistible? It’s the symphony of flavors, of course! The salty, smoky ham is perfectly balanced by the rich, caramel-like sweetness of the maple glaze. The texture is equally enticing – the tender, juicy meat practically melts in your mouth, while the glaze creates a beautiful, slightly sticky crust. Beyond the taste and texture, a mapled glazed ham is surprisingly easy to prepare, making it a stress-free option for even the most novice cook. So, are you ready to create a show-stopping dish that will impress your family and friends? Let’s get started!

this Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 cups vegetable broth (low sodium preferred)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 cup small pasta (ditalini or elbow macaroni work well)
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup frozen peas
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• Grated Parmesan cheese, for serving (optional)
• Crusty bread, for serving (optional)

Getting Started: Sautéing the Aromatics

Okay, let’s get this delicious Mama Kathy’s Minestrone going! The first step is all about building flavor, and that starts with sautéing our aromatic vegetables. This is where the magic begins, trust me!

1. Heat the Olive Oil: Grab a large pot or Dutch oven (something with a heavy bottom is ideal for even heat distribution). Place it over medium heat and add the olive oil. Let the oil heat up for a minute or two until it shimmers. You don’t want it smoking, just nice and hot.
2. Sauté the Onion, Carrots, and Celery: Add the chopped onion, diced carrots, and diced celery to the pot. These three together are often called a mirepoix, and they form the flavor base for so many amazing dishes. Sauté them for about 5-7 minutes, stirring occasionally, until the onion becomes translucent and the vegetables start to soften. You want them to be tender but not browned.
3. Add the Garlic: Once the onions, carrots, and celery are softened, add the minced garlic to the pot. Garlic burns easily, so you only want to cook it for about 30 seconds to a minute, until it’s fragrant. Stir constantly to prevent it from burning. The aroma of garlic sizzling in olive oil is one of my favorite smells in the world!

Building the Soup Base: Broth, Tomatoes, and Beans

Now that we’ve got our aromatics going, it’s time to build the heart of the soup – the broth, tomatoes, and beans. This is where the minestrone really starts to come together and develop its signature flavor.

1. Add the Vegetable Broth: Pour the vegetable broth into the pot. Make sure you’re using a good quality broth, as it will significantly impact the overall flavor of the soup. Low sodium is always a good choice, as you can always add more salt later if needed.
2. Stir in the Crushed Tomatoes: Add the can of crushed tomatoes to the pot. Crushed tomatoes add a wonderful richness and acidity to the soup. You can also use diced tomatoes if you prefer a chunkier texture.
3. Add the Kidney and Cannellini Beans: Add the rinsed and drained kidney beans and cannellini beans to the pot. Rinsing the beans helps to remove any excess starch and sodium. These beans add protein and a creamy texture to the soup.
4. Season with Oregano and Thyme: Sprinkle in the dried oregano and dried thyme. These herbs add a classic Italian flavor to the minestrone.
5. Bring to a Simmer: Bring the soup to a simmer over medium heat. Once it’s simmering, reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes. The longer it simmers, the more the flavors will meld together. You can even let it simmer for an hour or two for an even richer flavor.

Adding the Pasta and Vegetables: The Final Touches

We’re almost there! Now it’s time to add the pasta and the remaining vegetables. This is where the minestrone gets its vibrant colors and textures. It’s important to add the pasta and vegetables in the right order so that everything cooks perfectly.

1. Add the Pasta: Add the small pasta (ditalini or elbow macaroni) to the pot. Stir well to prevent the pasta from sticking to the bottom of the pot.
2. Add the Zucchini and Yellow Squash: Add the diced zucchini and yellow squash to the pot. These vegetables cook relatively quickly, so we’re adding them later in the process.
3. Add the Green Beans: Add the trimmed and cut green beans to the pot.
4. Simmer Until Pasta is Cooked: Continue to simmer the soup until the pasta is cooked through and tender. This usually takes about 8-10 minutes, but it may vary depending on the type of pasta you’re using. Be sure to check the pasta frequently to avoid overcooking it.
5. Add the Frozen Peas: Stir in the frozen peas. Since they are frozen, they only need a few minutes to heat through.
6. Season to Taste: Season the soup with salt and freshly ground black pepper to taste. Be sure to taste the soup before adding any salt, as the vegetable broth and canned tomatoes may already contain a significant amount of sodium.
7. Stir in Fresh Herbs: Stir in the chopped fresh parsley and chopped fresh basil. Fresh herbs add a bright and vibrant flavor to the soup.

Serving Mama Kathy’s Minestrone: The Grand Finale

Congratulations, you’ve made Mama Kathy’s Minestrone! Now it’s time to serve it up and enjoy the fruits (or rather, vegetables!) of your labor. This soup is delicious on its own, but it’s even better with a few simple accompaniments.

1. Ladle into Bowls: Ladle the minestrone into bowls.
2. Garnish with Parmesan Cheese (Optional): If desired, garnish each bowl with grated Parmesan cheese. The salty, savory cheese adds a wonderful depth of flavor to the soup.
3. Serve with Crusty Bread (Optional): Serve the minestrone with crusty bread for dipping. The bread is perfect for soaking up all the delicious broth.
4. Enjoy! Serve immediately and enjoy! This soup is even better the next day, as the flavors have had more time to meld together.

Tips and Variations:

• Vegetable Variations: Feel free to add other vegetables to the minestrone, such as spinach, kale, or Swiss chard. Just be sure to adjust the cooking time accordingly.
• Pasta Variations: You can use any small pasta shape you like in this recipe. Ditalini and elbow macaroni are classic choices, but you can also use small shells or orzo.
• Make it Vegan: To make this recipe vegan, simply omit the Parmesan cheese.
• Add a Protein Boost: For a heartier soup, you can add a protein boost by including cooked chicken, sausage, or tofu.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the soup.
• Make it Ahead: Minestrone is a great make-ahead soup. It can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Storing Leftovers:

To store leftover minestrone, let it cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days or in the freezer for up to 2 months. When reheating, add a little extra broth if needed, as the pasta will continue to absorb liquid as it sits.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients you use.

• Calories: Approximately 300-400 per serving
• Protein: 15-20 grams per serving
• Fat: 10-15 grams per serving
• Carbohydrates: 40-50 grams per serving

I hope you enjoy this recipe for Mama Kathy’s Minestrone as much as I do! It’s a comforting, flavorful, and healthy soup that’s perfect for any time of year. Happy cooking!

Conclusion:

Well, there you have it! Mama Kathy’s Minestrone isn’t just a soup; it’s a warm hug in a bowl, a taste of home, and a celebration of simple, fresh ingredients. I truly believe this recipe is a must-try for anyone looking for a hearty, healthy, and utterly delicious meal. It’s the kind of dish that nourishes the body and soul, leaving you feeling satisfied and content.

Why is this minestrone so special? It’s the perfect balance of textures and flavors, from the tender vegetables to the comforting pasta and the rich, savory broth. It’s also incredibly versatile and forgiving, making it ideal for both seasoned cooks and kitchen novices. Plus, it’s a fantastic way to use up any leftover vegetables you might have lurking in your fridge, reducing food waste and saving you money!

But the real magic lies in the simplicity. There are no fancy techniques or hard-to-find ingredients required. Just wholesome goodness, cooked with love and patience. And that, my friends, is what makes Mama Kathy’s Minestrone a true winner.

Now, let’s talk about serving suggestions and variations. While this minestrone is perfectly satisfying on its own, there are plenty of ways to customize it to your liking. For a heartier meal, consider adding some grilled chicken or sausage. A dollop of pesto or a sprinkle of grated Parmesan cheese can also elevate the flavor profile.

If you’re feeling adventurous, try experimenting with different types of pasta. Ditalini, orzo, and elbow macaroni all work well. You can also add other vegetables, such as zucchini, spinach, or kale. For a spicier kick, add a pinch of red pepper flakes.

And don’t forget the bread! A crusty loaf of Italian bread is the perfect accompaniment to this soup, allowing you to soak up every last drop of that delicious broth. You could also serve it with some garlic bread or focaccia.

Here are a few more ideas to get your creative juices flowing:

* Vegan Minestrone: Simply omit the Parmesan cheese and use vegetable broth instead of chicken broth.
* Gluten-Free Minestrone: Use gluten-free pasta and ensure that all other ingredients are gluten-free.
* Summer Minestrone: Use seasonal vegetables like corn, tomatoes, and bell peppers for a lighter, fresher flavor.
* Winter Minestrone: Add root vegetables like carrots, parsnips, and turnips for a heartier, more warming soup.

Ultimately, the best way to enjoy Mama Kathy’s Minestrone is to make it your own. Don’t be afraid to experiment with different ingredients and flavors until you find the perfect combination for your taste buds.

I truly hope you’ll give this recipe a try. I’m confident that you’ll love it as much as I do. It’s a dish that’s perfect for any occasion, from a cozy weeknight dinner to a casual gathering with friends and family.

And when you do make it, please, please, please share your experience with me! I’d love to hear what you think, what variations you tried, and how it turned out. You can leave a comment below, tag me on social media, or send me an email. I’m always eager to hear from my readers and see their culinary creations.

So, go ahead, grab your apron, gather your ingredients, and get cooking! I promise you won’t regret it. Mama Kathy’s Minestrone is waiting to warm your heart and fill your belly. Happy cooking! I can’t wait to hear about your Mama Kathy’s Minestrone success!