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Minestrone di Legumi Vegetable Soup 4 Tbls Olive Oil 1 cup Onion (finely chopped) 1 cup Celery (finely chopped) 2 cup Carrot (finely chopped) 1 medium Leek (well washed, finely chopped) 2 cups Savoy Cabbage (finely shredded) 2 cups Potatoes (peeled, 1/2" dice) 1 cup Green Beans (1/2" lengths) 1 cup Zucchini (unpeeled, 1/2" dice) [ 1/2 cup Prosciutto (finely chopped) [OPTIONAL] 2/3 cup fresh Tomato (peeled, seeded, chopped) OR canned Tomato packed in juice (drained, chopped) 1 Tbl Tomato Paste (dissolved in 1/4 cup water) 8 cups Beef Broth OR Chicken Broth OR Water (9 cups if using Rice) 1/4 tsp ground Black Pepper [ 1/2 cup Arborio Rice [OPTIONAL] 2 cups cooked Cannelini Beans (canned are acceptable) 2 Tbl Olive Oil 1 Tbl fresh Rosemary (chopped) OR 1 tsp dried Rosemary (chopped) 1/4 cup fresh Parsley (finely chopped) 1/4 cup Parmaggiano-Reggiano Cheese (grated) Salt if needed additional Cheese to garnish 1. Heat a large soup pot, add the Oil. 2. Add the Onion. On medium heat, saute several minutes until golden. 3. Add the Celery, Carrot & Leek. Saute 2 more minutes 4. Add the Cabbage, Potato, Green Beans & Zucchini. Saute 2 more minutes. 5. Add the [OPTIONAL Prosciutto], Tomatoes and disolved Tomato Paste. Stir for 2 more minutes. 6. Add the Broth OR Water & the Black Pepper, bring to a boil, lower heat, simmer partly covered for 15 minutes. 7. Add the [OPTIONAL Rice] & and Beans. Simmer, partly covered for about 15 minutes or until the rice is tender. 8. Remove the soup from the heat. 9. In a small skillet heat 2 Tbls Olive Oil. Sauté the rosemary for 30 seconds. Add it to the soup, stir. 10. Add the Parsley & grated Cheese, stir. 11. Taste the soup for salt. The Prosciutto & Cheese have salt. Add additional Salt if think you need it. 12. Serve. Garnish with more cheese if desired. This soup can be made ahead and reheated. However the vegetables will get mushier as time goes by. (Some people actually like the vegetables extra soft.) |