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Minestrone Alla Milanese

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CATEGORY CUISINE TAG YIELD
Grains, Meats Italian Italian 8 Servings

INGREDIENTS

1/4 lb Green beans
2 md Zucchini
1 lg Potato
1/2 lb Cabbage — coarsely
Shredded
1/3 c Olive oil
3 tb Butter
2 md Onions — chopped
3 md Carrots — coarsely chopped
3 Ribs celery — coarsely
Chopped
1 Clove garlic — minced
1 cn (28oz.)
Drain, reserve juice
3 1/2 c Beef broth
1 1/2 c Water
1/2 ts Salt
1/2 ts Dried basil — crushed
1/2 ts Dried rosemary — crushed
1/4 ts Pepper
1 Bay leaf
1 cn (16 oz.) cannellini beans
Rinsed and drained
Italian plum tomatoes —

INSTRUCTIONS

Trim green beans; cut into 1-inch pieces.  Trim zucchini; cut into 1/2 inch
cubes.  Peel potato; cut into 3/4 inch-cubes. Heat oil and butter in Dutch
oven over medium heat.  Add onion;  cook and stir 6 minutes until onions
are soft, but not brown.  Stir in carrots and potato, cook for 5 minutes.
Add celery and green beans;  cook for 5 more minutes. Then add zucchini;
cook for 3 minutes, and finally add cabbage and garlic and stir for 1
minute. Add broth, water and reserved tomato juice to pot. Add coarsely
chopped tomatoes to pot. Stir in salt, basil, rosemary, pepper and bay
leaf. Bring to a boil; reduce heat to low. Cover and simmer 1 1/2 hours,
stirring occasionally. Add cannellini beans. Uncover pot and cook over
medium-low heat 30 minutes until soup thickens, stirring occasionally.
Remove bay leaf.  Sprinkle freshly grated Parmesan cheese on top before
serving if desired.
Recipe By     : Cooking Class Cookbook
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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