AMIEs VEGETABLE SOUP with RICE MINESTRONE alla MILANESE

• 2 tbsp olive oil
• 30 grams butter
• 120 grams unsmoked pancetta or unsmoked bacon, chopped
• 1 medium onion, coarsely chopped
• 4 fresh sage leaves, snipped
• 1 tbsp flat-leaf parsley, chopped
• 2 garlic cloves, chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 2 potatoes, diced
• 120 grams green beans, cut into 2 cm pieces
• 225 grams courgettes, diced
• 150 grams Italian rice
• 400 grams canned borlotti beans, drained
• 225 grams Italian canned plum tomatoes with its juice
• 1 salt and freshly ground black pepper
• 1 freshly grated parmesan

1. Heat the pancetta with the oil and butter in a large saucepan and saute fof few minutes.
2. Add the onions, sage and parsley and fry gently for 5 minutes.
3. Mix in the garlic, carrots, celery and potatoes and cook for 2 minutes.
4. Add the green beans and courgettes and saute for another couple of minutes.
5. Cover with 2.5 liters of hot water, add the tomatoes, salt and pepper to taste.
6. Cover the pan and cook at a very low simmer for a minimum of 1 hour.
7. Add the rice and the canned beans.
8. Stir well.
9. Continue cooking uncovered at a steady simmer until the rice is al dente.
10. Put directly parmesan cheese in the cooking pan or we can serve with a bowl of parmesan on the side.
11. Serve hot, share and enjoy.

olive oil, butter, bacon, onion, sage, parsley, garlic, carrots, celery, potatoes, green beans, courgettes, italian rice, borlotti beans, italian canned plum, salt, parmesan

Taken from cookpad.com/us/recipes/364159-amies-vegetable-soup-with-rice-minestrone-alla-milanese (may not work)