Four Seasons Minestrone alla Milanese
From 476 PG Cookbook Master.
A historical recipe
476 PG Cookbook Master.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 ingredients
- 1 cup finely chopped leek
- 1 cup green beans
- 2/3 cup chopped fresh
- 1 tablespoon chopped fresh rosemary
- 1/2 cup grated Parmesan cheese Salt
Possible health benefits
General information, not medical advice.
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Green bean
High in vitamin K · 43 µg per 100 g, 57% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
High in protein · 1.8 g per 100 g, 24% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin C · 12 mg per 100 g, 15% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of folate · 33 µg per 100 g, 17% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims
- Folate contributes to normal homocysteine metabolism.
- Folate contributes to normal psychological function.
- Folate contributes to the normal function of the immune system.
- Folate contributes to the reduction of tiredness and fatigue.
- Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
Nutrients per 100 g of “Beans, snap, green, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1/4 cup olive oil 1 cup finely chopped onion 1 cup finely chopped leek, white and light green parts 1 cup finely chopped celery 2 cups finely chopped carrots 2 cups finely chopped cabbage (preferably Savoy) 1 cup green beans cut into 1/2mch lengths 2 cups of 1/2inch cubes of peeled boiling potatoes 1/2 cup finely chopped prosciutto 1 cup of 1/2mch cubes of unpeeled zucchini 1 cup chopped rinsed fresh stemmed spinach 2/3 cup chopped fresh or canned tomatoes 1/2 cup tomato sauce 6 cups chicken broth 3/4 cup rice (preferably short grain Arborio) 2 cups canned cannelini beans 1 tablespoon chopped fresh rosemary or 1 teaspoon dried 2 tablespoons olive oil 1/4 cup minced fresh parsley 1/2 cup grated Parmesan cheese Salt and freshly ground black pepper Grated Parmesan for garnish, optional In a large stock or soup pot, over medium heat, heat the olive oil.
- Add the onion, leek, celery, carrots, cabbage, green beans and potatoes and stir for 2 minutes.
- Add the prosciutto, zucchini, spinach, tomatoes and tomato sauce and stir for another 2 minutes.
- Add the chicken broth, bring to a boil and simmer, covered, over low heat for 15 minutes.
- Add the rice and beans, and simmer, uncovered for 15 minutes or until the rice is tender.
- Remove the soup from the heat.
- In a small skillet saute the rosemary in the olive oil for 30 seconds.
- Add this to the soup along with the parsley and cheese.
- Season with salt and pepper to taste and serve immediately.
- Garnish with more cheese if desired.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Grater
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Vegetable peeler
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Wooden spoon