Milan Minestrone a variation of Genovese Minestrone, rich wholesome and delicious
- 1 1/4 tab olive oil
- 1 onion peeled and chopped
- 1 teas crushed garlic (1 clove)
- 2 carrots peeled and chopped
- 2 stalks celery chopped
- 1/2 cup diced bacon
- 1 can canellini beans drained
- 5 cups stock
- 1 large potato peeled and diced
- 1/4 small cabbage shredded
- 1 zucchini chopped
- some chopped spinach
- 1/2 cup green peas
- 1 1/4 tabs tomato paste/puree
- 1/2 cup risotto rice or pasta
- 1 tab parsley chopped
- 1 teas oregano chopped
- grated parmesan cheese to suit
- salt and pepper to suit
- Heat oil in a large saucepan and add onion, garlic, carrots, celery and bacon. Cook until onion is soft and transparent
- Add stock, beans and remaining vegetables and tomato paste/puree. Cover and cook over a low heat for approx 40 min.
- Add rice/pasta, parsley and continue to cook for a further 30 mins.
- Add salt and pepper to taste and serve topped with parmesan