KitchenMagician's Recipe

VEG - MINESTRONE MILANESE

Category: Broth Soups

Makes 6 to 8 servings.

2 zucchini, halved lengthwise, coarsely chopped
1 onion, coarsely chopped
4 carrots, coarsely chopped
3 stalks celery, coarsely chopped
2 potatoes, coarsely chopped
4 oz. green beans cut into 1 inch pieces
6 plum tomatoes, halved, seeded and coarsely chopped
8 oz. baby spinach leaves
4 T. olive oil
salt & pepper
8 c. beef broth
4 ounces Arborio rice
1/4 c. chopped fresh basil leaves

olive oil
black pepper
grated Parmesan cheese

Heat olive oil in a large Dutch oven; add onions, carrots, celery, and zucchini and cook 3 to 4 minutes.
Add beans and potatoes, and cook an additional 3 minutes.
Add tomatoes, and add 6 cups of the broth; broth should cover vegetables by about 1 inch.
Season lightly with salt and pepper.
Cover, and reduce the heat to a simmer; cook for about 2 hours, adding additional broth if needed.
Add spinach and rice; cook an additional 20 to 30 minutes, or until the rice is just about tender to the bite.
Soup should be thickened, not too thin or watery, and vegetables very tender.
Stir in chopped basil, adjust the seasoning and allow to come to room temperature.
Serve in individual bowls with a drizzle of olive oil, black pepper, and Parmesan cheese.