Succotash Minestrone With Mustard Green And Miso Pesto

1. 1

   Heat a 3 1/2 quart Dutch oven over medium heat. Add 1 tablespoon of butter and the onions. Saute the onions until they are very brown and caramelized but not burned.

2. 2

   Remove the onions from the pan and add the ham hock. Deglaze the pan with the chicken stock. Bring to a boil and then reduce to medium low and cook the hock until tender. About an hour.

3. 3

   While the hock is cooking put the greens in a food processor and process until finely chopped. Add 1 tablespoon of butter and the miso and mix till smooth. Don't process too long or you will melt the butter. Set aside

4. 4

   In a small saute pan add the remaining 2 teaspoons of butter and place it over medium high heat. Add the orzo and cook until toasted and brown. Remove the orzo from the pan and let it cool before adding it to the soup. If you don't your pot will instantly boil over.

5. 5

   Remove the hock and take the meat off the bone. Chop the meat into small pieces and return it to the pot with the orzo, corn, limas and caramelized onions.

6. 6

   Once the pasta is cooked, taste and adjust the seasoning.

7. 7

   Ladle into bowls and top with a teaspoon of pesto and garnish with some greens. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.