Minestrone Ala Milanese

Prep Time: 30 Minutes

Cook Time: 35 Minutes

Ready In: 65 Minutes

Servings: 6

This is a GREAT soup. This recipe is for 4 to 6 servings; however, it could be a meal by itself for 2 to 3 people & served with a crusty bread.

Ingredients:

1/4 cup extra virgin olive oil

1 cup finely chopped onion

1 cup finely chopped leek

1 cup finely chopped celery

2 cups finely chopped carrots

2 cups finely chopped cabbage (preferably savoy)

1 cup green beans, cut into 1/2 inch lengths

2 cups of 1/2 inch cubes of peeled boiling potatoes

1/2 cup finely chopped prosciutto

1 cup of 1/2 inch cubes of unpeeled zucchini

1 cup chopped rinsed fresh stemmed spinach

2/3 cup chopped fresh tomatoes or 2/3 cup canned tomato

1/2 cup tomato sauce

6 cups chicken broth or 6 cups beef broth

3/4 cup rice (preferably short grain arborio)

2 cups cooked dried cannellini beans (or canned)

1 teaspoon dried rosemary (crushed)

1 teaspoon dried oregano

2 tablespoons extra virgin olive oil

1/4 cup minced fresh parsley

1/2 cup grated parmesan cheese

salt & freshly ground black pepper

grated parmesan cheese (to garnish) (optional)

crusty garlic bread (optional)

Directions:

1. In a large stock or soup pot, over medium heat, heat the 1/4 cup of olive oil.
2. Add the onion, leek, celery, carrots, cabbage, green beans & potatoes & stir for 2 minutes.
3. Add the prosciutto, zucchini, spinach, tomatoes & tomato sauce & stir for another 2 minutes.
4. Add the chicken broth, bring to a boil & then simmer, covered, over low heat for 15 minutes.
5. Add the rice & beans & simmer, uncovered for 15 minutes or until the rice is tender.
6. Remove the soup from the heat.
7. In a small skillet, sautè the rosemary and oregano in the 2 tablespoons of olive oil for 30 seconds.
8. Add this to the soup along with the parsley & cheese.
9. Season with salt & pepper to taste & serve immediately with a crusty garlic bread.
10. Garnish with more grated cheese if desired.

By RecipeOfHealth.com