Minestrone Ala Milanese

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.