The underestimated wealth of flavors in Minestrone alla Milanese is only outweighed by the abundance of nutritional values it holds.
Minestrone alla Milanese
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
- 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
- Trim green beans; cut into 1-inch pieces.
- Trim zucchini; cut into 1/2-inch cubes.
- Peel potato; then cut into 3/4-inch cubes.
- 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.
- 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.