Ms. Frugal

Thrifty blog and frugal recipies

Frugal Four Seasons Minestrone alla Milanese

1/4 c. olive oil
1 c. finely chopped onion
1 c. finely chopped leek, white and light green parts
1 c. finely chopped celery
2 c.s finely chopped carrots
2 c.s finely chopped cabbage (preferably Savoy)
1 c. green beans cut into 1/2−inch lengths
2 c.s of 1/2−inch cubes of peeled boiling potatoes
1/2 c. finely chopped prosciutto
1 c. of 1/2−inch cubes of unpeeled zucchini
1 c. chopped rinsed fresh stemmed spinach
2/3 c. chopped fresh or canned tomatoes
1/2 c. tomato sauce
6 c.s chicken broth
3/4 c. rice (preferably short grain Arborio)
2 c.s canned cannelini beans
1 tbsp. chopped fresh rosemary or 1 tsp. dried
2 tbsps. olive oil
1/4 c. minced fresh parsley
1/2 c. grated Parmesan cheese
Salt and freshly ground black pepper
Grated Parmesan for garnish, optional

In a large stock or soup pot, over medium heat, heat the olive oil. Add
the onion, leek, celery, carrots, cabbage, green beans and potatoes and
stir for 2 minutes.
Add the prosciutto, zucchini, spinach, tomatoes and tomato sauce and
stir for another 2 minutes.
Add the chicken broth, bring to a boil and simmer, covered, over low
heat for 15 minutes.
Add the rice and beans, and simmer, uncovered for 15 minutes or until
the rice is tender. Remove the soup from the heat.
In a small skillet saute the rosemary in the olive oil for 30 seconds.
Add this to the soup along with the parsley and cheese. Season with
salt and pepper to taste and serve immediately. Garnish with more
cheese if desired.