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Soups - Vegetable Minestrone With Rice Post by :Connie Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1697

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Soups - Vegetable Minestrone With Rice

2 tbs. unsalted butter
3 tbs. extra-virgin olive oil
1 cup minced yellow onion
1 cup minced carrot
1 cup minced celery
2 cloves garlic, minced
1/4 pound pancetta, chopped
4 fresh sage leaves, shredded
1/4 pound fresh green beans, trimmed and diced
2 cups peeled and diced potatoes
2 cups diced fresh tomatoes, or canned tomatoes
1 cup small green peas (fresh or thawed frozen)
2 medium zucchini, diced
1/4 pound mushrooms, thinly sliced
Salt and freshly ground pepper to taste
2 quarts vegetable broth or chicken broth
1/2 cup imported arborio rice
1/3 to 1/2 cup freshly grated Parmigiano cheese

Over medium heat, heat the butter and oil in a large pot. Add panceta, garlic, celery, carrot, and onion. Cook, stirring, until the vegetables are lightly golden, about 5 or 6 minutes.

Add the sage and stir for a few minutes. Add all the vegetables and season with salt and pepper. Stir for a few minutes.

Add the broth. Bring to a gentle boil, reduce the heat to low, and simmer, uncovered, for 40 to 50 minutes, stirring occasionally.

Add the rice and cook for 12 to 15 minutes. Turn the heat off and let the soup rest for a few minutes. Adjust the seasoning and serve with a sprinkling of Parmigiano.

Serves 8 to 10.

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Yield: 8 Servings 1 Kangaroo tail Butter for frying1 K. (2 lb.) Beef 3 Carrots 3 Onions 1 Bunch herbs Pepper and salt FlourCut tail into joints and fry brown in butter, slice vegetables and fry them also. Cut beef into thin slices and boil all for 4 hours in 3 quarts of water. Take out pieces of tail, strain stock, thicken it with flour, put back pieces of tail and boil up another 10 minutes before serving. Source: "A Taste of Past - Some Pioneer Cooks of Happy Valley and SouthernHills" - South Australia

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