Soups Recipes - Minestra alla Milanese

Ingredients

• 30 ml/2 tbsp olive oil

• 1 small garlic clove, crushed

• 1 onion, finely chopped

• 2 celery sticks, chopped

• 2 tomatoes, skinned, seeded and chopped

• 1 large potato, finely diced

• 1 large carrot, finely diced

• 2 courgettes (zucchini), chopped

• 100 g/4 oz French (green) beans, cut into short lengths

• 100 g/4 oz/1 cup frozen peas

• 45 ml/3 tbsp chopped parsley

• 425 g/15 oz/1 large can black-eyed beans, drained

• 2.25 liters/4 pts/10 cups vegetable stock

• Salt and freshly ground black pepper

• 175 g/6 oz/1 1/2 cups arborio or other risotto rice

• 100 g/4 oz green cabbage, shredded

• Freshly grated Parmesan cheese

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Method:

1. Heat the oil in a large pan. Add the garlic, onion, celery, tomatoes, potato, carrot and courgettes and fry (sauté), stirring for 3 minutes.

2. Add the remaining ingredients except the rice, cabbage and cheese.

3. Bring to the boil, reduce the heat, cover and simmer for 1 hour.

4. Add the rice and cabbage, bring to the boil again, reduce the heat and simmer for 15-20 minutes.

5. Taste and reseason if necessary. Ladle into soup bowls and serve with the Parmesan cheese.