↞ recipe box start page
Category: Broth Soups
Prep Time: Cook Time: Total Time:
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.
view more member recipes
VEG - MINESTRONE MILANESE
view my recipes
print
save
Category: Broth Soups
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
*summer Milanese Minestrone*
by sgre52160
2 medium zucchini, stems removed, halved lengthwise, and cut into 1 inch pieces 1 large onion, peeled, cut into 1 inch thick rings, then into 1 inch chunks 4 carrots, peeled, cut in half lengthwise,
by sgre52160
2 medium zucchini, stems removed, halved lengthwise, and cut into 1 inch pieces 1 large onion, peeled, cut into 1 inch thick rings, then into 1 inch chunks 4 carrots, peeled, cut in half lengthwise,
Milanese Risotto
by ICOOK2
5 1/2 cups chicken stock 2 Tbsp olive oil 1 small onion, finely chopped salt and freshly ground pepper 1 1/2 cups arborio rice (10 ounces) pinch of saffron threads 1/2 cup dry white wine 1/2 cu
by ICOOK2
5 1/2 cups chicken stock 2 Tbsp olive oil 1 small onion, finely chopped salt and freshly ground pepper 1 1/2 cups arborio rice (10 ounces) pinch of saffron threads 1/2 cup dry white wine 1/2 cu
*beef Milanese*
by sgre52160
4 large eggs 1 1/2 cups flour 2 cups plain dry bread crumbs 2 tsp dried basil 1 tsp dried thyme 2 lbs thinly sliced beef scallopine* Kosher salt and freshly ground black pepper 2 cups ve
by sgre52160
4 large eggs 1 1/2 cups flour 2 cups plain dry bread crumbs 2 tsp dried basil 1 tsp dried thyme 2 lbs thinly sliced beef scallopine* Kosher salt and freshly ground black pepper 2 cups ve
Baked Frittata Milanese
by ICOOK2
1 Tbs. olive oil 1 C. broccoli florets 1/2 C. sliced mushrooms 1/2 C. red pepper, chopped or cut into rings 2 green onions, sliced into 1 inch pieces 8 eggs 1/4 C. Dijon mustard 1/4 C. w
by ICOOK2
1 Tbs. olive oil 1 C. broccoli florets 1/2 C. sliced mushrooms 1/2 C. red pepper, chopped or cut into rings 2 green onions, sliced into 1 inch pieces 8 eggs 1/4 C. Dijon mustard 1/4 C. w
Milanese Stewed Pork
by sgre52160
1 tbsp extra virgin olive oil and butter 2 large onions, sliced 10 oz pancetta of guanciale, diced 10 oz Italian pork sausage 2 lb pork spareribs 1/2 cup dry white wine 2 stalks celery, sliced
by sgre52160
1 tbsp extra virgin olive oil and butter 2 large onions, sliced 10 oz pancetta of guanciale, diced 10 oz Italian pork sausage 2 lb pork spareribs 1/2 cup dry white wine 2 stalks celery, sliced
view more member recipes