MINESTRONE MILANESE

"In this northern version of Italy’s national soup, rice replaces pasta."

1/4 cup olive oil
1 clove garlic, minced
1 onion, minced
1 leek, washed and diced (when in season)
1 tablespoon chopped parsley
1 teaspoon dried thyme leaves
1 tablespoon tomato paste
3 canned or fresh tomatoes, peeled, seeded and chopped
3 stalks celery, chopped
2 carrots, diced
2 potatoes, diced
1/4 small cabbage, shredded
2 zucchinis, diced
1 1/2 quarts hot water or bouillon
Salt to taste
1/2 teaspoon black pepper
1/3 cup uncooked rice
1 to 1 1/2 cups drained, cooked, dried beans
Grated Parmesan cheese (for serving)

Put olive oil in large kettle. Add garlic, onion, leek, parsley and thyme and cook until soft.

Add tomato paste thinned with 1/4 cup water and cook 5 minutes.

Add all remaining ingredients, except rice, beans and cheese. Simmer, covered, 1 hour.

Bring to boil, add rice and cook, uncovered, until rice is cooked.

Add beans; heat. Serve with cheese.

Makes 3 quarts, or 6 servings
From: Recipelink.com
Source: Recipe pamphlet/magazine pull-out: The Collector's Cookbook, Woman's Day Kitchen #64 - Italian Recipes, Fawcett Publications, Inc., May 1962