SUMMER MILANESE MINESTRONE

A vegetable soup from Milan that is hearty enough to be a complete meal

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 Ounces 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 Tablespoons Olive Oil
Salt & Pepper
7 to 8 Cups Homemade 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

Step 1 Heat the olive oil in a large stockpot, then add the onions, carrots, celery, and zucchini and cook 3 to 4 minutes
Step 2 Add the beans and potatoes and cook an additional 3 minutes
Step 3 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.)
Step 4 Season lightly with salt and pepper, cover, and reduce the heat to a simmer. Cook for about 2 hours, adding additional broth if needed
Step 5 Add the spinach and rice and cook another 20 to 30 minutes or until the rice is just about tender to the bite
Step 6 The soup should be thickened, not too thin or watery, and the vegetables meltingly tender
Step 7 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

Italian Garden Seeds - Grow With Tradition