Minestra Alla Milanese Vegetable Soup With Rice And Saffron Recipes

MINESTRA ALLA MILANESE (VEGETABLE SOUP WITH RICE AND SAFFRON)

Steps:

• Bring the stock to a boil in a 4-quart saucepan. Add the green beans and saffron. Lower the heat and simmer for 5 minutes.
• Pour in the uncooked rice and simmer for 5 minutes.
• Add the tomatoes and carrots. If you are using fresh peas, add them now. Simmer for 10 minutes.
• Add the zucchini, romaine and frozen peas. Cook for 3 minutes, or until the zucchini are barely tender. Add salt and pepper to taste.
• Serve immediately in heated soup plates with grated cheese on the side.

MINESTRA

Steps:

• In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer.
• Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.

MINESTRONE ALLA MILANESE

Steps:

• Heat butter in 6 quart stock pot over medium heat. Add onions; cook and stir 6-8 minutes until soft and golden, but not brown.
• Stir in carrots and potato; cook and stir 5 minutes. Add celery, green beans, zucchini, cabbage and garlic; cook and stir 5 minutes.
• Add broth, water and tomatoes to pot. Stir in all spices.
• Bring to a boil over high heat; reduce to low. Cover and simmer 1 1/2 hours, stirring occasionally.
• Rinse and drain cannelini beans; add to pot along with pasta. Uncover and cook over medium-low heat 30 minutes until soup thickens, stirring occasionally. Remove bay leaf.