Winter Minestrone with Tuscan Kale Pesto
Johanne Killeen and George Germon use a prosciutto bone, a traditional Italian staple, for their heartyvegetable soup at Al Forno in Providence, Rhode Island. A Tuscan cook would advise you to save it in your freezer to use again for your next minestrone. If you can't find a prosciutto bone, substitute 1 pound of smoked ham hocks. Shred the meat from the ham hocks and add to the soup before serving.