Minestrone Alla Milanese

Recipe Ingredients

1/4 lb	113g / 4oz	Green beans
2 lbs	908g / 32oz	Zucchini (medium)
1 lb	454g / 16oz	Potato (large)
1/2 lb	227g / 8oz	Cabbage - coarsely shredded
1/3 cup	78ml	Olive oil
3 tablespoons	45ml	Butter
2 tablespoons	30ml	Onions - chopped (medium)
3 tablespoons	45ml	Carrots - coarsely chopped (medium)
3		Celery - coarsely chopped
1		Garlic - minced
1		Italian plum tomatoes - drain, reserve juice (28oz.)
3 1/2 cups	829ml	Beef broth
1 1/2 cups	355ml	Water
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Dried basil - crushed
1/2 teaspoon	2.5ml	Dried rosemary - crushed
1/4 teaspoon	1.3ml	Pepper
1		Bay leaf
1		Cannellini beans - rinsed and drained (16 oz.)

Recipe 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.

Source:
Cooking Class Cookbook

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