Minestrone Ala Milanese
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.
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INGREDIENTS
Nutrition- 1⁄4
- 1cup finely chopped onion
- 1cup finely chopped leek
- 1cup finely chopped celery
- 2cups finely chopped carrots
- 2
- 1
- 2cups of 1/2 inch cubes of peeled boiling potatoes
- 1⁄2cup finely chopped prosciutto
- 1cup of 1/2 inch cubes of unpeeled zucchini
- 1cup chopped rinsed fresh stemmed spinach
- 2⁄3
- 1⁄2cup tomato sauce
- 6
- 3⁄4
- 2cups cooked dried cannellini beans (or canned)
- 1
- 1teaspoon dried oregano
- 2tablespoons extra virgin olive oil
- 1⁄4cup minced fresh parsley
- 1⁄2cup grated parmesan cheese
- salt & freshly ground black pepper
-
- crusty garlic bread (optional)
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DIRECTIONS
- In a large stock or soup pot, over medium heat, heat the 1/4 cup of olive oil.
- Add the onion, leek, celery, carrots, cabbage, green beans & potatoes & stir for 2 minutes.
- Add the prosciutto, zucchini, spinach, tomatoes & tomato sauce & stir for another 2 minutes.
- Add the chicken broth, bring to a boil & then simmer, covered, over low heat for 15 minutes.
- Add the rice & beans & simmer, uncovered for 15 minutes or until the rice is tender.
- Remove the soup from the heat.
- In a small skillet, sautè the rosemary and oregano in the 2 tablespoons of olive oil for 30 seconds.
- Add this to the soup along with the parsley & cheese.
- Season with salt & pepper to taste & serve immediately with a crusty garlic bread.
- Garnish with more grated cheese if desired.
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