Four Seasons Minestrone alla Milanese
In a large stock or soup pot, over medium heat, heat the olive oil. Add the onion, leek, celery, carrots, cabbage, green beans and potatoes and stir for 2 minutes. Add the prosciut...
Ingredients
- 1cupfinely chopped onion
- 1cupfinely chopped leek, white and light green parts
- 1cupfinely chopped celery
- 2cupfinely chopped carrots
- 2cupfinely chopped cabbage (preferably savoy)
- 1cupgreen beans cut into 1/2−inch lengths
- 2cupof 1/2−inch cubes of peeled boiling potatoes
- 1/2cupfinely chopped prosciutto
Directions
- 1
In a large stock or soup pot, over medium heat, heat the olive oil
- 2
Add the onion, leek, celery, carrots, cabbage, green beans and potatoes and stir for 2 minutes
- 3
Add the prosciutto, zucchini, spinach, tomatoes and tomato sauce and stir for another 2 minutes
- 4
Add the chicken broth, bring to a boil and simmer, covered, over low heat for 15 minutes
- 5
Add the rice and beans, and simmer, uncovered for 15 minutes or until the rice is tender
- 6
Remove the soup from the heat
- 7
In a small skillet saute the rosemary in the olive oil for 30 seconds
- 8
Add this to the soup along with the parsley and cheese