MINESTRONE ALLA MILANESE FROM ‘THE ITALIAN SUMMER KITCHEN’ BY CATHY WHIMS
"Minestrone alla Milanese is named for Italy's most sophisticated city...certainly not the home of 'cucina povera' I’ve always had a soft spot for Italian dishes in the category of cucina povera—the so-called “food of the poor.” It’s proof that humble ingredients, cooked with care, can turn into the kind of dishes you dream about long..."
INGREDIENTS
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¼ cup extra-virgin olive oil
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1 small onion, diced (about ½ cup)
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1 medium carrot, peeled and diced (about ½ cup)
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1 large celery rib, diced (about ½ cup)
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Sea salt
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2 garlic cloves, minced
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½ small cabbage (about 8 ounces), cored, shredded, and chopped
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4 cups chicken or vegetable broth
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1 cup tomato puree or crushed tomatoes our use Fresh tomatoes cut into chunks
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2 medium zucchini, cut into ¼-inch cubes
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1 yellow Squash
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1 large potato, peeled and cut into
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¼-inch cubes
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¼ cup chopped fresh flat-leaf parsley leaves
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8 ounces green beans, ends trimmed, cut into ½-inch lengths
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3 13.5 oz cans borlotti or cannellini beans, and their liquid
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½ cup uncooked Carnaroli or
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Arborio rice
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4 cups water, or more as needed
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4 to 6 tablespoons Basil Pesto Store bought or homemade (Optional)
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for serving
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Fresh basil for garnish
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Extra-virgin olive oil for drizzling
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