Christmas Minestrone

Hope it's not too late to save the cooking liquid from your Boxing Day ham? My Christmas Minestrone is made with ham stock (cooking liquid), leftover ham (or turkey, or pigs in blankets), Brussel sprouts (or cabbage).

Makes 4 hearty servings

1 large onion, peeled and diced
1 large carrot, peeled and diced 
1 large stick of celery, diced

1 large garlic clove, peeled and crushed 
100g leftover chopped ham, turkey, or pigs in blankets
1 can of tomatoes
1 can of beans (haricot, cannellini, kidney, whatever)
1 litre ham stock or chicken stock
2 heaped handfuls of finely sliced Brussels sprouts, cabbage, spring greens, kale, or spring greens
1 handful small pasta or macaroni
1 tbsp olive oil for frying
2 bay leaves (optional)

Parmesan or extra mature cheddar for serving

Fry the onion, carrot, and celery in the olive oil in a large saucepan over a medium heat. When slightly coloured add the chopped meat.  Stir and put the lid on for a few minutes to let the vegetables sweat. 

Add the rest of the ingredients and bring to the boil. Simmer for 30 minutes with the lid on.  Stir from time to time to ensure the pasta is not sticking to the bottom of the pan

My mum always used to say that this soup was better the day after, as the flavours seemed to develop more, but I am never organised enough to do this nor have enough space in the fridge to keep it cool overnight. 

Serve with a grating of parmesan or extra mature cheddar.

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