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Minestrone alla Milanese
Minestrone alla Milanese
 
 
Ingredients:
 
1 and 1/2 oz (40 grams) pork fat (lardons)
3 and 1/2 oz (100 grams) fresh shelled beans (borlotti)
7 oz (200 grams) shelled peas
1/2 Savoy cabbage, shredded
3 potatoes, chopped
2 zucchini, chopped
2 carrots, chopped
3 tomatoes, peeled, seeded and diced
1 celery stick
1/2 garlic clove
1/2 onion
1 fresh flat-leaf parsley sprig
2 tablespoons extra virgin olive oil
3 and 1/2 oz (100 grams) long-grain rice
4 fresh sage leaves, chopped
6 fresh basil leaves, chopped
Salt
Parmigiano cheese, freshly grated, for serving
 
Directions:
 
Finely chop the pork fat with the garlic and onion.

When the mixture is fine, add the celery and parsley and chop.

Put the mixture into a saucepan.
 
Add the tomatoes, carrots, potatoes, zucchini and olive oil and pour in 3 and 1/2 pints (2 liters) of water.

Season with salt and bring to a boil over a high heat.

Lower the heat and cook for at least 2 hours.

Add the peas and cabbage and simmer for about 15 minutes.
 
Add the rice and simmer, stirring occasionally, for a further 20 minutes until it is tender.

Stir in the herbs, ladle into a soup bowl and serve with grated Parmigiano cheese. The soup should be fairly thick. Serves 4-6.
 
That's it!
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