Minestrone alla Milanese


Ingredients

/4 poundgreen beans
2 medium zucchini
1 largepotato
1/2 poundcabbage – coarsely shredded
1/3 cup olive oil
3 tablespoons butter
2 medium onions – chopped
3 medium carrots – coarsely chopped
3 ribs celery – coarsely chopped
1 clovegarlic – minced
1 can (28oz.) Italian plum tomatoes – drain, reserve juice
3 1/2 cups beef broth
1 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon dried basil – crushed
1/2 teaspoon dried rosemary – crushed
1/4 teaspoon pepper
1 bay leaf
1 can (16 oz.) cannellini beans – Rinsed and drained

How to prepare

Trim green beans; cut into 1-inch pieces. Trim zucchini; cut into 1/2 inch
cubes. Peel potato; cut into 3/4 inch-cubes. Heat oil and butter in Dutch oven over medium heat. Add onion; cook and stir 6 minutes until onions are soft, but not brown. Stir in carrots and potato, cook for 5 minutes. Add celery and green beans; cook for 5 more minutes. Then add zucchini; cook for 3 minutes, and finally add cabbage and garlic and stir for 1 minute Add broth, water and reserved tomato juice to pot. Add coarsely chopped tomatoes to pot. Stir in salt, basil, rosemary, pepper and bay leaf. Bring to a boil; reduce heat to low. Cover and simmer 1 1/2 hours, stirring occasionally Add cannellini beans. Uncover pot and cook over medium-low heat 30 minutes until soup thickens, stirring occasionally. Remove bay leaf. Sprinkle freshly grated Parmesan cheese on top before serving if desired

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