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Italian White Bean & Ham Soup
(The January 2009 Soup Saturday)
INGREDIENTS
- 1 lb of white beans - Canellini or Great Northern
- 2.25 quarts of chicken stock
- 2-3 lbs of ham shanks (preferred to ham hocks because the shanks have more meat), each shank cut into 2 or 3 sections
- 3oz panchetta
- 4oz butter
- 1.5 cup of diced onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 6 cloves garlic, diced
- Salt and pepper
- Fresh Basil 2oz
- Fresh parsley 3oz
DIRECTIONS
- Soak the beans in at least 2 quarts of cold water for about 2 hrs. Drain the water.
- Render the pancetta with the butter in a pot then put the ham shank pieces in a large pot and cover with water. Bring to a simmer and simmer for about an 75 minutes. Add the chopped vegetables and beans. Cook for another hour, until the beans and vegetables are soft and the ham meat easily pulls away from the bone.
- Add salt and pepper to taste. Add a pinch of basil. Serve with a pinch of chopped fresh parsley.
Serves 8-10.
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English Cucumber Field Green Salad
 Cucumbers with mixed greens.
- 1 lb. Mixed Greens
- 4 oz. Shredded Carrots
- 3 oz. Sliced Cucumbers
- 3 oz. Cherry Tomatoes
- 3 oz. Toasted Pine Nuts
Toss in a large mixing bowl and then add dressing.
Dressing Recipe:
- 1 - 16 oz. Bottle Buttermilk Ranch
- 5 oz. Gorgonzola Dressing
- 3 oz. Low Fat Milk
Blend all ingredients on low and then add cracked pepper to taste.
by Executive Chef Bryan Lee Gillenwater
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