Minestrone Alla Milanese Food

MINESTRONE ALLA MILANESE

Minestrone Alla Milanese image

A hearty authentic Minestrone soup! Great served topped with Parmesan cheese and with Italian bread.

Provided by JenniferK2

Categories European

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1/4 lb green beans, cut in 1 inch pieces
2 medium zucchini, diced
1 large potato, peeled and large diced
1/2 lb cabbage, shredded
3 stalks celery, coarsely chopped
3 tablespoons butter
2 onions, chopped
3 carrots, coarsely chopped
1 garlic clove, minced
28 ounces crushed plum tomatoes
42 ounces beef broth
1 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon rosemary
1/4 teaspoon pepper
1 bay leaf
16 ounces cannellini beans
1 cup ditalini

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.

MINESTRONE ALA MILANESE

Minestrone Ala Milanese image

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.

Provided by Alan Leonetti

Categories European

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 24

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)

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.

Nutrition Facts : Calories 894.6, Fat 27.6, SaturatedFat 5.9, Cholesterol 11, Sodium 1606.9, Carbohydrate 124.2, Fiber 31.1, Sugar 13.8, Protein 41.5

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