Minestra Alla Milanese (Vegetable Soup With Rice and Saffron)

Ingredients

• 9 cups chicken or beef stock, degreased, or vegetable stock
• ⅓ pound fresh green beans, cut into 1 1/2-inch pieces (about 1 1/2 cups)
• ¼ teaspoon loosely packed saffron stems or 1/8 teaspoon powdered saffron
• ¾ cup Italian arborio rice (see note)
• 2 medium ripe tomatoes, peeled, cored and cut into one-inch pieces
• 2 medium carrots, peeled and thinly sliced
• 1 cup fresh peas, shelled (if not available, substitute frozen peas)
• 2 medium zucchini, scrubbed well and cut into sticks 1 1/2 inches long by 1/2 inch wide
• 4 cups shredded romaine lettuce
• Salt, if desired
• Freshly ground black pepper
• Freshly grated imported Parmesan cheese, preferably parmigiano reggiano

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    272 calories; 5 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 14 grams protein; 10 milligrams cholesterol; 752 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Bring the stock to a boil in a 4-quart saucepan. Add the green beans and saffron. Lower the heat and simmer for 5 minutes.
2. Pour in the uncooked rice and simmer for 5 minutes.
3. Add the tomatoes and carrots. If you are using fresh peas, add them now. Simmer for 10 minutes.
4. Add the zucchini, romaine and frozen peas. Cook for 3 minutes, or until the zucchini are barely tender. Add salt and pepper to taste.
5. Serve immediately in heated soup plates with grated cheese on the side.

• Arborio rice is available at Italian and many other specialty food stores.

30 minutes