MILANESE VEGETABLE SOUP
Ingredients:
1 cup white cannellini or red kidney beans
2 tablespoons butter
2 ounces (1/2 cup) pancetta, minced
1 large Spanish onion, diced
1 teaspoon kosher salt
8 cups water
1 pound can plum tomatoes and juices
½ cup arborio rice
1 large carrot, peeled and diced
3 stalks celery near the heart, rinsed and thinly sliced
1 cup red potatoes, peeled and diced
1 cup green beans, trimmed and sliced ½” thick
¼ small cabbage, Savoy preferred, thinly sliced
2 teaspoons salt
½ teaspoon black pepper, freshly ground
Garnish: 1 cup freshly grated Parmesan Reggiano
Directions:
Prepare the beans according to either method described on page 1.
Melt the butter in a heavy casserole and add the pancetta, onion, and salt. Cook slowly until the onion is wilted. Pour in the water and puree the tomatoes into the pot along with their juices. Cover and bring to a simmer.
Sprinkle the rice over the liquid, partially cover and return to the simmer. As the rice cooks, add the vegetable pieces as listed above. When the rice has cooked in about 20 minutes, the vegetables will all be just tender too. Finally, stir in the cooked beans, season with salt and pepper and cook another 10 minutes.
Just before serving stir ½ of the cheese into the soup. Serve each bowl with a sprinkling of cheese.
Adapted from Trattoria by Patricia Wells (Wm. Morrow, 1993)
