Minestrone Alla Milanese Recipes
MINESTRONE ALLA MILANESE
A hearty authentic Minestrone soup! Great served topped with Parmesan cheese and with Italian bread.
Provided by JenniferK2
Categories European
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 19
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.
MINESTRONE ALA MILANESE
This is a GREAT soup. This recipe is for 4 to 6 servings; however, it could be a meal by itself for 2 to 3 people & served with a crusty bread.
Provided by Alan Leonetti
Categories European
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 24
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.
Nutrition Facts : Calories 894.6, Fat 27.6, SaturatedFat 5.9, Cholesterol 11, Sodium 1606.9, Carbohydrate 124.2, Fiber 31.1, Sugar 13.8, Protein 41.5
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