Minestrone alla Milanese
Cuisine: Italian
Author: Epicurus.com Kitchens
Prep time: 10 mins
Cook time: 2 hours 20 mins
Total time: 2 hours 30 mins
Ingredients
  • 1/4 pound green beans
  • 2 medium zucchini
  • 1 large potato
  • 1/2 pound cabbage; coarsely shredded
  • 1/3 Cup olive oil
  • 3 Tablespoons butter
  • 2 medium onions; chopped
  • 3 medium carrots; coarsely chopped
  • 3 ribs celery; coarsely chopped
  • 1 clove garlic; minced
  • 1 can (28 ounces) Italian plum tomatoes; drain, reserve juice
  • 3 1/2 Cups beef broth
  • 1 1/2 Cups water
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil; crushed
  • 1/2 teaspoon dried rosemary; crushed
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1 can (16 ounces) cannellini beans; rinsed and drained
Instructions
  1. Trim green beans; cut into 1-inch pieces.
  2. Trim zucchini; cut into 1/2-inch cubes.
  3. Peel potato; then cut into 3/4-inch cubes.
  4. Heat oil and butter in a non-reactive Dutch oven over medium heat. Add onion; cook and stir 6 minutes until onions are soft, but not brown.
  5. 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.
  6. Add broth, water and reserved tomato juice to pot. Add coarsely chopped tomatoes to pot. Stir in salt, basil, rosemary, pepper and bay leaf.
  7. 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.
  8. Remove bay leaf. Sprinkle freshly grated Parmesan cheese on top before serving if desired.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/minestrone-alla-milanese/46128/