Name: Minestrone Alla Milanese
Ingredients: 1/4 c Olive oil; 1 c Finely chopped onion; 1 c Finely chopped leek; white and light green parts; 1 c Finely chopped celery; 2 c Finely chopped carrots; 2 c Finely chopped cabbage; (preferably Savoy); 1 c Green beans; cut into 1/2-inch lengths; 2 c 1/2-inch cubes of peeled boiling potatoes; 1/2 c Finely chopped prosciutto; imported or domestic; 1 c 1/2 inch cubes of unpeeled zucchini; 1 c Chopped rinsed fresh stemmed spinach; 2/3 c Chopped fresh or canned tomatoes; 1/2 c Tomato sauce; 6 c Chicken broth; 3/4 c Rice (preferably short grain Arborio); 2 c Cooked dried (or canned) cannelini beans; 1 tb Chopped fresh rosemary or 1 teaspoon dried; 2 tb Olive oil; 1/4 c Minced fresh parsley; 1/2 c Grated Parmesan cheese; Salt and freshly ground black pepper; Grated Parmesan for garnish; optional

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy			1	Servings

INGREDIENTS

1/4	c	Olive oil
1	c	Finely chopped onion
1	c	Finely chopped leek; white and light green parts
1	c	Finely chopped celery
2	c	Finely chopped carrots
2	c	Finely chopped cabbage; (preferably Savoy)
1	c	Green beans; cut into 1/2-inch lengths
2	c	1/2-inch cubes of peeled boiling potatoes
1/2	c	Finely chopped prosciutto; imported or domestic
1	c	1/2 inch cubes of unpeeled zucchini
1	c	Chopped rinsed fresh stemmed spinach
2/3	c	Chopped fresh or canned tomatoes
1/2	c	Tomato sauce
6	c	Chicken broth
3/4	c	Rice (preferably short grain Arborio)
2	c	Cooked dried (or canned) cannelini beans
1	tb	Chopped fresh rosemary or 1 teaspoon dried
2	tb	Olive oil
1/4	c	Minced fresh parsley
1/2	c	Grated Parmesan cheese
		Salt and freshly ground black pepper
		Grated Parmesan for garnish; optional

INSTRUCTIONS

1.In a large stock or soup pot, over medium heat, heat the olive oil. Add
the onion, leek, celery, carrots, cabbage, green beans and potatoes and
stir for 2 minutes.
2.Add the prosciutto, zucchini, spinach, tomatoes and tomato sauce and stir
for another 2 minutes.
3.Add the chicken broth, bring to a boil and simmer, covered, over low heat
for 15 minutes.
4.Add the rice and beans, and simmer, uncovered for 15 minutes or until the
rice is tender. Remove the soup from the heat.
5.In a small skillet sauté the rosemary in the olive oil for 30 seconds.
Add this to the soup along with the parsley and cheese. Season with salt
and pepper to taste and serve immediately. Garnish with more cheese if
desired.
NOTES : From:Origins with Burt Wolf
Posted to recipelu-digest Volume 01 Number 161 by Aquasea221@aol.com on Oct
25, 1997

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