Recipe: Fifteen-Minute Minestrone

FIFTEEN-MINUTE MINESTRONE

1 bay leaf
1 leek
3 stalks celery
2 tablespoons olive oil
1 (6 ounce) slice country ham
1 garlic clove
2 small zucchini
Salt and freshly ground black pepper
1/4 cup pasta bows
1 (8 ounce) can plum tomatoes
1 (8 ounce) can white kidney beans
4 sprigs fresh flat-leaf parsley, to garnish
1/2 cup grated Parmesan cheese, for serving

Bring 1 quart water to boil with bay leaf in large covered soup pot.

Trim the root and tough green tops of the leek and slit it in half lengthwise. Slice it as thinly as possible. Cut the celery across in the thinnest possible slices. Wash the leek and celery slices under running water in a colander.

Heat the oil in frying pan, add the leek and celery with some pepper. Cover with foil and let cook gently until soft.

Meanwhile, dice ham and add to pan. Peel and chop garlic and add to the pan, replacing foil.

Trim, quarter and slice zucchini. Drop into the pan of boiling water and add some pepper. Stir in pasta; cover pan.

Drain tomatoes and add juice to soup. Coarsely chop tomatoes and add. Stir in beans with their liquid, then add vegetables, ham and garlic. Cover, bring to a boil, and simmer for 3 to 4 minutes.

Discard bay leaf, adjust seasoning, spoon into bowls and top with parsley sprigs. Serve grated Parmesan separately.

Makes four servings
Source: In and Out of the Kitchen in fifteen minutes or less by Anne Willan