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Minestrone alla Milanese
Bacon, Rice & Vegetable Soup
1-1/2 C kidney beans (dried or canned)
Water
1/2 C cooked pancetta, chopped
3 to 4 cloves garlic, minced
1 large onion, chopped
5 TBS olive oil
3 medium potatoes
2 carrots, peeled & thick-sliced
5 medium zucchini, thick-sliced
1 C cut string beans
3 to 4 medium leeks, sliced (about 1/2 cup)
Salt & black pepper to taste
Fresh parsley, chopped
Large pinch of celery seeds
2 tsp. basil
1/2 C long-grain rice
6 tomatoes, cut into wedges
1 C Parmesan cheese, grated
Soak kidney beans overnight, or used canned variety. Place ready beans in a two-gallon pot filled with about four quarts of water. Add garlic, onion and olive oil. Simmer on low heat for about ninety minutes, stirring occasionally. Scrub potatoes under cold running water; cut into quarters and place into cooking pot with beans. Thick-slice carrots and zucchini; add to cooking pot along with string beans and sliced leeks. Season with salt and black pepper to taste, parsley, celery seed and basil. Simmer for an additional forty-five minutes, stirring occasionally. Cook and chop pancetta; drain and then add to cooking pot. Stir. Add uncooked rice to cooking pot. Simmer for another twenty minutes, adding more water if necessary.
Five minutes before the soup is ready to serve, add wedge-cut tomatoes, Parmesan cheese and additional fresh parsley.
Related Link:
Food Fare Culinary Collection: Italian Cibaria
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