Best Minestrone Ala Milanese Recipes

MINESTRONE ALA MILANESE image

Number Of Ingredients 19

1 1/2 cups dried kidney beans
3 to 4 cloves garlic
1 large onion, chopped
5 Tbsp olive oil
3 large potatoes, pale and clean-skinned
2 carrots
5 to 6 medium zucchini
1 to 1 1/2 cups cut string beans
3 to 4 med. leeks, sliced (about 1/2 cup)
salt and pepper to taste
fresh parsley, chopped
large pinch of celery seeds
1 to 2 tsp basil
1 tsp oregano
large pinch of marjoram
1/2 head savoy cabbage
1/2 cup long-grain rice
6 to 7 tomatoes
1 cup grated low-fat parmesan cheese

Steps:

Soak the beans overnight in enough water to keep them covered, then drain them and put them in a giant kettle (2-gallon or larger) with 4 quarts of water. Add the garlic cloves (peeled and put through a press), the onion, and the olive oil. Simmer the beans for about 1 1/2 hours. Choose 3 large potatoes with healthy skins and scrub them thoroughly under running water. Cut them into large pieces, without peeling, and add them to the pot. Slice thickly the carrots and zucchini and add them also, together with the cut string beans and sliced leeks. Season with some salt and pepper, a little chopped parsley, a good pinch of celery seed, some basil, oregano, and a pinch of marjoram. Simmer again for about 45 minutes. Slice thinly half a small head of savoy cabbage and add it to the soup along with the rice. If you can get the large, beautiful rice of the Lombardy region of Italy, you will truly have Minestrone alla Milanese. After adding the rice, simmer the soup another 20 minutes. If it is getting too thick for your taste, add a little more water as needed. About 5 minutes before the soup is ready to serve, add the tomatoes (cut into large wedges), the Parmesan cheese, and a little more fresh parsley. Serve steaming hot with a good whole-grain bread or muffin and more parmesan cheese if desired.

Minestrone Ala Milanese image

Provided by Alan Leonetti

Categories European

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 24

1/4 cup extra virgin olive oil
1 cup finely chopped onion
1 cup finely chopped leek
1 cup finely chopped celery
2 cups finely chopped carrots
2 cups finely chopped cabbage (preferably Savoy)
1 cup green beans, cut into 1/2 inch lengths
2 cups of 1/2 inch cubes of peeled boiling potatoes
1/2 cup finely chopped prosciutto
1 cup of 1/2 inch cubes of unpeeled zucchini
1 cup chopped rinsed fresh stemmed spinach
2/3 cup chopped fresh tomatoes or 2/3 cup canned tomato
1/2 cup tomato sauce
6 cups chicken broth or 6 cups beef broth
3/4 cup rice (preferably short grain Arborio)
2 cups cooked dried cannellini beans (or canned)
1 teaspoon dried rosemary (crushed)
1 teaspoon dried oregano
2 tablespoons extra virgin olive oil
1/4 cup minced fresh parsley
1/2 cup grated parmesan cheese
salt & freshly ground black pepper
grated parmesan cheese (to garnish) (optional)
crusty garlic bread (optional)

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.