|
|
|
Milanese Vegetable Beef Soup
|
|
|
1
Reviews
|
|
By:
Rama A. Steen
|
|
Milanese Vegetable Beef Soup Recipe browns chuck roast and onions then adds carrots, celery, garlic, parsley and basil before adding tomatoes and boiling potato waiting to add green vegetables until very last to retain texture and colors.
|
INGREDIENTS
|
|
1 blade-cut chuck roast
(3 1/2 to 4 lbs)
|
|
2 tablespoons olive oil or
salad oil
|
|
2 large sweet red onions, sliced and separated into rings
|
|
2 carrots, thinly sliced
|
|
2 stalks celery. thinly sliced
|
|
2 cloves garlic, minced
or pressed
|
|
1/2 cup chopped parsley
|
|
1 tablespoon salt
|
|
1 teaspoon dried basil
|
|
10 cups water
|
|
1 can (1 lb) tomatoes, coarsely chopped, liquid reserved
|
|
1 medium boiling potato, thinly sliced
|
|
1 package (9 oz) frozen Italian green beans, thawed
|
|
2 medium zucchini, thinly sliced
|
|
2 cups chopped fresh spinach
|
|
Grated Parmesan cheese
|
|
1 cup dry red wine
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Cut roast into large chunks, trimming and discarding as much fat as possible. In a large kettle (at least 6-quart size), heat oil and brown meat and bones well. Mix in onions and cook until limp. Add carrots,
celery, garlic, parsley, salt, basil, and
water. Bring to a boil, cover, reduce
heat, and simmer for about 3 hours, until meat is very tender and broth is flavorful.
|
|
|
|
2:
Remove meat and bones with a slotted spoon. Discard bones and fat; return meat in chunks to soup. (At this point, soup may be covered
and chilled until ready to serve; skim fat from surface before reheating.)
|
|
|
|
3:
To soup add tomatoes and their liquid, and potato. Bring to a gentle boil and cook, uncovered, until potato is tender (about 30 minutes). Add beans and zucchini and cook for
about 10 minutes longer, just until tender. Stir in spinach and cook about 3 minutes. Salt to taste. At the table, sprinkle with Parmesan cheese and pour in wine, to taste.
|
|
|
|
4:
|
|
|
|
Print Preview
|
Rate This Recipe
|