Minestra Alla Milanese Vegetable Soup With Rice And Saffron Food

MINESTRA

Steps:

• In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer.
• Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.

MINESTRA ALLA MILANESE (VEGETABLE SOUP WITH RICE AND SAFFRON)

Steps:

• Bring the stock to a boil in a 4-quart saucepan. Add the green beans and saffron. Lower the heat and simmer for 5 minutes.
• Pour in the uncooked rice and simmer for 5 minutes.
• Add the tomatoes and carrots. If you are using fresh peas, add them now. Simmer for 10 minutes.
• Add the zucchini, romaine and frozen peas. Cook for 3 minutes, or until the zucchini are barely tender. Add salt and pepper to taste.
• Serve immediately in heated soup plates with grated cheese on the side.

MINESTRONE ALLA MILANESE

Steps:

• Heat butter in 6 quart stock pot over medium heat. Add onions; cook and stir 6-8 minutes until soft and golden, but not brown.
• Stir in carrots and potato; cook and stir 5 minutes. Add celery, green beans, zucchini, cabbage and garlic; cook and stir 5 minutes.
• Add broth, water and tomatoes to pot. Stir in all spices.
• Bring to a boil over high heat; reduce to low. Cover and simmer 1 1/2 hours, stirring occasionally.
• Rinse and drain cannelini beans; add to pot along with pasta. Uncover and cook over medium-low heat 30 minutes until soup thickens, stirring occasionally. Remove bay leaf.