Minestra Alla Milanese (Vegetable Soup With Rice and Saffron)
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 9cups chicken or beef stock, degreased, or vegetable stock
- ⅓pound fresh green beans, cut into 1½-inch pieces (about 1½ cups)
- ¼teaspoon loosely packed saffron stems or ⅛ teaspoon powdered saffron
- ¾cup Italian arborio rice (see note)
- 2medium ripe tomatoes, peeled, cored and cut into one-inch pieces
- 2medium carrots, peeled and thinly sliced
- 1cup fresh peas, shelled (if not available, substitute frozen peas)
- 2medium zucchini, scrubbed well and cut into sticks 1½ inches long by ½ inch wide
- 4cups shredded romaine lettuce
- Salt, if desired
- Freshly ground black pepper
- Freshly grated imported Parmesan cheese, preferably parmigiano reggiano
Nutritional analysis per serving (6 servings)
157 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 5 grams protein; 1336 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring the stock to a boil in a 4-quart saucepan. Add the green beans and saffron. Lower the heat and simmer for 5 minutes.
- Step 2
Pour in the uncooked rice and simmer for 5 minutes.
- Step 3
Add the tomatoes and carrots. If you are using fresh peas, add them now. Simmer for 10 minutes.
- Step 4
Add the zucchini, romaine and frozen peas. Cook for 3 minutes, or until the zucchini are barely tender. Add salt and pepper to taste.
- Step 5
Serve immediately in heated soup plates with grated cheese on the side.
- Arborio rice is available at Italian and many other specialty food stores.
Private Notes
Comments
Took Esther Sherr's advice and started by sautéing an onion in olive oil. Once it was soft and getting golden, added the rice to the sauté just to help break open the husks (as one would do in a risotto). Added hot stock, brought to a boil and followed the rest of the recipe from there. Needed salt and pepper when served but very tasty!
This is a tasty soup, but the cooking times are off. The rice will not be fully cooked in the time given. Also, the recipe does not include an onion. Why not? Seriously, start by sauteing a chopped onion in some olive oil until it is just starting to color and then proceed with the recipe.
I followed the suggestions of others by adding onions and garlic and brown rice. I used a hardier green than the romaine . I had some saffron that I suspected was getting a little old so I used more than the recipe called for. I really liked the undertones of the saffron in the broth.
Delicious soup. I followed other comments and added some sautéed onions and garlic, and that was a good addition. Also, I used brown rice to make it more nutritious. I cooked the brown rice for 45 minutes in the vegetable stock before I added other veggies. Don't overcook the zucchini!
Took Esther Sherr's advice and started by sautéing an onion in olive oil. Once it was soft and getting golden, added the rice to the sauté just to help break open the husks (as one would do in a risotto). Added hot stock, brought to a boil and followed the rest of the recipe from there. Needed salt and pepper when served but very tasty!
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