Recipe Information

• Servings: 6
• Total Time: 1 hour 15 minutes
• Difficulty: Easy

Ingredients

• 1 pre-cooked jambonneau (like those used in sauerkraut)
• 1 head of broccoli and a handful of small florets
• 1 leek, cut into small pieces
• ¼ of a celery root
• 2 stalks of celery
• 2 medium onions
• A handful of peas
• 1 bunch of chervil
• Greek pasta (as needed)
• 2 chicken bouillon cubes diluted in 2 liters of water
• Salt and freshly ground pepper to taste
• Olive oil (for cooking)

Instructions

1. Start by preparing the broccoli. Take a handful of small florets and if you have leftover broccoli, use the upper part of the stalk (peeling required) and dice them into small pieces.
2. Cut the white part of the leek into small pieces.
3. Peel and dice the celery root into small cubes.
4. Chop the green celery into small pieces.
5. Peel the onions and finely slice them.
6. Cook the Greek pasta in a pot of boiling water according to the package instructions.
7. In a separate pot, pour a drizzle of olive oil and sauté the sliced onions over medium heat until they are translucent but not browned.
8. Add the leek and diced celery root, and sweat for a few minutes.
9. Incorporate the green celery, broccoli pieces, and peas. Pour in enough broth to cover the ingredients.
10. Add the jambonneau and more water if necessary to cover everything. Bring to a boil and let it simmer for about 15 minutes.
11. While it cooks, finely chop the chervil.
12. Once the vegetables are tender, taste and season with salt and pepper.
13. Remove the jambonneau and shred the meat off the bone before returning it to the pot.
14. Add in the chopped chervil and give it a good mix.
15. Served promptly in bowls with a generous spoonful of cooked pasta, distributing the meat among the diners.

Notes

This minestrone is very flexible. Feel free to add any other veggies you have on hand!

Recipe Tips

• Use seasonal vegetables for the freshest taste.
• Leftovers can be stored in the fridge for up to 2 days, making it a great make-ahead meal.
• Add lemon juice or zest before serving for an extra pop of freshness.

Nutritional Information

Approximately 350 calories per serving, rich in protein and fiber.

Frequently Asked Questions

1. What can I use instead of jambonneau?

   You can substitute it with diced ham or leave it out for a vegetarian version.

2. What is the best pasta to use for minestrone?

   Small pasta shapes like ditalini, orzo, or even broken spaghetti work well.

3. Can I use frozen vegetables?

   Yes, frozen vegetables are a great alternative and save prep time!

4. How can I make this dish spicier?

   Add red pepper flakes or diced jalapeños to the sauté at the start.

5. Can I make this soup in advance?

   Absolutely! This minestrone tastes even better the next day after the flavors have melded.