Special Minestrone alla Millanese

prep time:: 30 min
cook time:: 45 minutes
total time:: 2 hr

Makes 8-10 servings

Minestrone is simply Italian vegetable soup. This one is typical of Milan in Northern Italy, a short distance from Bologna where I studied. You will notice an unusual ingredient, the rind of Parmiggiano-Reggiano cheese. When you get down to the last morsel you can possibly grate off a wedge of this fabulous cheese, put the rind in the freezer and save for your homemade soups. The roasted peppers make this soup extra special.

ingredients

2 medium potatoes, peeled and diced
3 T. extra virgin olive oil
1/2 red onion chopped, or sweet onion
3-4 cloves of garlic, minced
28 oz. can chopped tomatoes and juice
16 oz. cannellini beans
2-3 leeks, sliced
1 rib celery, thinly sliced
1 C carrots, diced
1/4 C. fresh parsley, chopped
1/2 t. dried basil
3 T fresh rosemary, chopped
Salt & fresh pepper
4-5 C broth, beef or vegetable
1 C water
1 C shredded cabbage
1 C frozen peas
1/2 C. Arborio rice
2" chunk of Parmigiano-Reggiano cheese rind
3 bell peppers, yellow, green and red-roasted
Grated fresh parmesan cheese

directions

Prep all ingredients. In a large heavy pan, combine the onions and oil. Saute a minute, add the diced potato, cabbage, leeks, carrot, celery and garlic. Cook about 10 minutes. Add the beans, the tomatoes and seasonings, plus the broth and water and bring to a boil. Add the rice and simmer for 30 minutes uncovered. Meanwhile, roast the peppers on a grill until blackened. Place in paper bags, seal and let steam 10 minutes. Peel the peppers and slice into slivers. To finish, add the peas and the roasted peppers. Serve with freshly grated cheese and crusty bread.

Source: Christy Iannarino