Recipe - Minestrone Alla Milanese

One fourth pound Green beans
2 md Zucchini
1 lg Potato
One half pound Cabbage coarsely
Shredded
1/3 cup Olive oil
3 tablespoon Butter
2 md Onions chopped
3 md Carrots coarsely chopped
3 Ribs celery coarsely
Chopped
1 Clove garlic minced
1 cn (28oz.)
Drain, reserve juice
3 One half cup Beef broth
1 One half cup Water
One half teaspoon Salt
One half teaspoon Dried basil crushed
One half teaspoon Dried rosemary crushed
One fourth teaspoon Pepper
1 Bay leaf
1 cn (16 oz.) cannellini beans
Rinsed and drained
Italian plum tomatoes

Trim green beans; cut into 1inch pieces. Trim zucchini; cut into One half inch
cubes. Peel potato; cut into Three fourths inchcubes. Heat oil and butter in Dutch
oven over medium heat. Add onion; cook and stir 6 minutes until onions
are soft, but not brown. Stir in carrots and potato, cook for 5 minutes.
Add celery and green beans; cook for 5 more minutes. Then add zucchini;
cook for 3 minutes, and finally add cabbage and garlic and stir for 1
minute. Add broth, water and reserved tomato juice to pot. Add coarsely
chopped tomatoes to pot. Stir in salt, basil, rosemary, pepper and bay
leaf. Bring to a boil; reduce heat to low. Cover and simmer 1 One half hours,
stirring occasionally. Add cannellini beans. Uncover pot and cook over
mediumlow heat 30 minutes until soup thickens, stirring occasionally.
Remove bay leaf. Sprinkle freshly grated Parmesan cheese on top before
serving if desired.

Recipe By : Cooking Class Cookbook

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip