Ham and Tortellini Soup

This is a great way to use the last of the Easter ham. It’s pure comfort food, but also a great way to get a good variety of vegetables.

Step: 1

Heat olive oil in a large stock pot over medium heat; saute onion, carrot, celery, and garlic until tender and slightly browned, about 5 minutes. Add water, ham bone, and chicken bouillon; simmer until meat falls off the bone, about 1 hour. Transfer ham bone to a cutting board and allow to cool slightly.

Step: 2

Stir beans and potatoes into ham broth and simmer for 10 minutes. Meanwhile, cut ham into bite-size pieces and return to the pot. Add tortellini to the ham and bean soup; simmer until pasta is tender, 7 to 9 minutes. Stir zucchini and parsley into soup and continue to simmer until zucchini is tender, about 5 minutes more.

Step: 3

Divide soup into bowls and garnish with Parmesan cheese and black pepper.

Per Serving: 214 calories; protein 8.6g; carbohydrates 30.6g; fat 6.3g; cholesterol 37.4mg; sodium 454.7mg.

The word “stew” can process to both a dish and a cooking method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it makes have a few piece of differences. The raw animal vested is chopped into few of pieces but of being cooked whole , and the liquid completely covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.