You may also like
Categories:
extra-virgin olive oil onion leek celery carrots cabbage green beans boiling potatoes zucchini spinach tomatoes tomato sauce chicken broth rice beans rosemary oregano extra-virgin olive oil parsley Parmesan cheese salt Parmesan cheese crusty garlic
Viewed: 38 - Published at: 3 years agoIngredients
- 1/4 cup extra virgin olive oil
- 1 cup finely chopped onion
- 1 cup finely chopped leek
- 1 cup finely chopped celery
- 2 cups finely chopped carrots
- 2 cups finely chopped cabbage (preferably Savoy)
- 1 cup green beans, cut into 1/2 inch lengths
- 2 cups of 1/2 inch cubes of peeled boiling potatoes
- 1/2 cup finely chopped prosciutto
- 1 cup of 1/2 inch cubes of unpeeled zucchini
- 1 cup chopped rinsed fresh stemmed spinach
- 2/3 cup chopped fresh tomatoes or 2/3 cup canned tomato
- 1/2 cup tomato sauce
- 6 cups chicken broth or 6 cups beef broth
- 3/4 cup rice (preferably short grain Arborio)
- 2 cups cooked dried cannellini beans (or canned)
- 1 teaspoon dried rosemary (crushed)
- 1 teaspoon dried oregano
- 2 tablespoons extra virgin olive oil
- 1/4 cup minced fresh parsley
- 1/2 cup grated parmesan cheese
- salt & freshly ground black pepper
- grated parmesan cheese (to garnish) (optional)
- crusty garlic bread (optional)
Method
- In a large stock or soup pot, over medium heat, heat the 1/4 cup of olive oil.
- Add the onion, leek, celery, carrots, cabbage, green beans & potatoes & stir for 2 minutes.
- Add the prosciutto, zucchini, spinach, tomatoes & tomato sauce & stir for another 2 minutes.
- Add the chicken broth, bring to a boil & then simmer, covered, over low heat for 15 minutes.
- Add the rice & beans & simmer, uncovered for 15 minutes or until the rice is tender.
- Remove the soup from the heat.
- In a small skillet, saute the rosemary and oregano in the 2 tablespoons of olive oil for 30 seconds.
- Add this to the soup along with the parsley & cheese.
- Season with salt & pepper to taste & serve immediately with a crusty garlic bread.
- Garnish with more grated cheese if desired.
