Minestrone Ala Milanese

  1. In a large stock or soup pot, over medium heat, heat the 1/4 cup of olive oil.
  2. Add the onion, leek, celery, carrots, cabbage, green beans & potatoes & stir for 2 minutes.
  3. Add the prosciutto, zucchini, spinach, tomatoes & tomato sauce & stir for another 2 minutes.
  4. Add the chicken broth, bring to a boil & then simmer, covered, over low heat for 15 minutes.
  5. Add the rice & beans & 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 and oregano in the 2 tablespoons of olive oil for 30 seconds.
  8. Add this to the soup along with the parsley & cheese.
  9. Season with salt & pepper to taste & serve immediately with a crusty garlic bread.
  10. Garnish with more grated cheese if desired.

extra virgin olive oil, onion, leek, celery, carrots, cabbage, green beans, boiling potatoes, zucchini, spinach, tomatoes, tomato sauce, chicken broth, rice, beans, rosemary, oregano, extra virgin olive oil, parsley, parmesan cheese, salt, parmesan cheese, crusty garlic

Taken from www.food.com/recipe/minestrone-ala-milanese-79907 (may not work)

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