Minestrone Ala Milanese Recipes

Steps:

• In a large bowl let the white beans soak in enough water to cover them by 2 inches overnight or quick-soak them. Drain the white beans, in a saucepan combine them with enough water to cover them by 2 inches, and simmer them, uncovered, adding more water if necessary to keep them barely covered, for 45 minutes to 1 hour, or until they are tender. Add the salt and simmer the white beans for 5 minutes more. Remove the pan from the heat and let the white beans stand, uncovered.
• In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, until it is crisp and pale golden, add the onion, and cook the mixture, stirring, until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes. Add the zucchini, the green beans, and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stirring, for 4 minutes. Add the cabbage and the kale and cook the mixture, stirring, until the cabbage is wilted. Add the tomatoes and the broth and simmer the soup, covered, for 1 hour.
• Drain the white beans, reserving the liquid, in a blender or food processor purée half of them with 1 cup of the reserved liquid, and stir the purée and the remaining white beans into the soup. Simmer the soup, uncovered, for 15 minutes, thin it if desired with some of the remaining reserve liquid, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup, thinning it with water as desired. Serve the soup with the Parmesan, the bruschetta, and the sausages.

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.

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.

Steps:

• Bring the stock to a boil in a 4-quart saucepan. Add the green beans and saffron. Lower the heat and simmer for 5 minutes.
• Pour in the uncooked rice and simmer for 5 minutes.
• Add the tomatoes and carrots. If you are using fresh peas, add them now. Simmer for 10 minutes.
• Add the zucchini, romaine and frozen peas. Cook for 3 minutes, or until the zucchini are barely tender. Add salt and pepper to taste.
• Serve immediately in heated soup plates with grated cheese on the side.

Steps:

• Combine all ingredients except cannelini beans and cheese in slow cooker, mix well.
• Cover and cook on LOW 5-6 hours Add cannelini beans. Cover and cook on LOW 1 hour or until vegetables are crisp tender. Remove and discard bay leaf. Garnish with cheese, if desired.