Minestrone Alla Milanese Food

MINESTRONE ALA MILANESE

Steps:

• 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.

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.