Minestrone Milanese
Ingredients
300 grams dried beans
3 litres of water or or
a spoon of tomato paste
2 carrots
2 stalks celery
3 potatoes
2 zucchini;
250 grams fresh broad beans, shelled
500 grams fresh peas, shelled
1/4 cabbage
500 grams Roma tomatoes
50 grams lard or pork rind
garlic, parsley, sage leaves
200 grams rice or pasta
parmesan, gratedsalt
Method
Soak the beans overnight then put in a large saucepan with cold water and boil for 30 minutes. Mix in the tomato paste. Add the other vegetables (which have been cut into dice) in the order of cooking time. Carrot and celery first then potato, then zucchini, then fresh broad beans, peas and finally the shredded cabbage leaf.
When the minestrone is nearly cooked add the tomatoes,. If too thick, add more water or broth and then add a mixture ( a pesto) of garlic, parsley, sage cooked off in lard.
Let it all come back to the boil for a couple of minutes then add the rice (which has been pre-boiled till half cooked). When completely cooked check the seasoning of the minestrone. It should be a thick soup and served with freshly grated parmesan.
MINESTRONE from the chef's notes as done at Mario's
This was made in huge batches and no quantities were left in the notes - just ingredients. Use according to method above.
Cauliflower, parsnips, celery, carrots, potatoes, cabbage etc. - cut in chunky pieces. Wash and dry
Add peas and sliced beans
Cut bacon into fine strips and chop onion, one clove of garlic and some basil leaves
Fry bacon, onion, garlic and basil in butter, then add vegetables and stir often. After 15 minutes, add peeled tomatoes cut in small pieces.
Add broth and simmer for 15 minutes.
Add one handful of rice for each person and when cooked, add a spoon of grated parmesan per person.
During summer this soup is delicious served cold
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