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Savoy cabbage and rice minestrone (Minestrone di verza e riso) from The Silver Spoon, New Edition (page 289) by Phaidon Press Editors

  • Parmesan cheese
  • long grain rice
  • rosemary
  • leeks
  • tomatoes
  • prosciutto
  • Savoy cabbage

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Notes about this recipe

  • PinchOfSalt on November 11, 2014

    Delicious, fill-you-up comforting, inexpensive and easy. I needed to add warm water several times during the cooking process. Some thoughts: Keep a kettle of water going over a very low flame in case you need to add water. Do remove the rosemary stem before serving. Do not try to make this vegetarian by skipping the prosciutto. It really makes the dish sing. (Maybe try a variation with pancetta instead of the prosciutto and the 1 TBS olive oil in the first step, browning the pancetta before adding the other items?) Canned diced tomatoes work fine and are undoubtedly better than any fresh tomato during the winter months (unless you live in a warm climate and can get good local tomatoes).

  • Delys77 on March 21, 2013

    Very filling and not a bad flavour but I found the rosemary a little overpowering. I wouldn't likely repeat.

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