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Category: Soups
Prep Time: Cook Time: Total Time:
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, then cut into 1 inch pieces
3 stalks celery, cut into 1 inch pieces
2 medium potatoes, peeled, cut into 1 inch dice
4 oz thin green beans cut into 1 inch pieces
6 large plum tomatoes, halved, cored, gently squeezed to remove most seeds and cut into 1 inch pieces
8 ounces baby spinach leaves
4 tbsp olive oil
Salt & pepper
7 to 8 cups broth (chicken, beef, or vegetable all work well)
4 ounces Italian rice (Arborio works best)
1/4 cup chopped fresh basil leaves
To serve:
Extra virgin olive oil
Cracked black pepper
Freshly grated parmesan cheese
Heat the olive oil in a large stockpot. Add the onions, carrots, celery, and zucchini and cook 3 to 4 minutes. Add the beans and potatoes and cook an additional 3 minutes. Add the tomatoes, and add 6 cups of the broth. The vegetables should be covered with the broth coming about one inch above the vegetables in the pot. 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 the spinach and rice and cook another 20 to 30 minutes or until the rice is just about tender to the bite. The soup should be thickened, not too thin or watery, and the vegetables meltingly tender. Stir in the chopped basil, adjust the seasoning and allow to come to room temperature. Serve in individual bowls with a drizzle of olive oil, cracked black pepper, and grated cheese if desired. Serves 6 to 8
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*SUMMER MILANESE MINESTRONE*
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Category: Soups
Prep Time: Cook Time: Total Time:
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, then cut into 1 inch pieces
3 stalks celery, cut into 1 inch pieces
2 medium potatoes, peeled, cut into 1 inch dice
4 oz thin green beans cut into 1 inch pieces
6 large plum tomatoes, halved, cored, gently squeezed to remove most seeds and cut into 1 inch pieces
8 ounces baby spinach leaves
4 tbsp olive oil
Salt & pepper
7 to 8 cups broth (chicken, beef, or vegetable all work well)
4 ounces Italian rice (Arborio works best)
1/4 cup chopped fresh basil leaves
To serve:
Extra virgin olive oil
Cracked black pepper
Freshly grated parmesan cheese
Heat the olive oil in a large stockpot. Add the onions, carrots, celery, and zucchini and cook 3 to 4 minutes. Add the beans and potatoes and cook an additional 3 minutes. Add the tomatoes, and add 6 cups of the broth. The vegetables should be covered with the broth coming about one inch above the vegetables in the pot. 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 the spinach and rice and cook another 20 to 30 minutes or until the rice is just about tender to the bite. The soup should be thickened, not too thin or watery, and the vegetables meltingly tender. Stir in the chopped basil, adjust the seasoning and allow to come to room temperature. Serve in individual bowls with a drizzle of olive oil, cracked black pepper, and grated cheese if desired. Serves 6 to 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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