recipe was sent to me by Shirley Cline.
was a great inspiration to me when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risottos over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
says: "This is a good hearty soup".
cup olive oil
1 cup finely chopped onion
1 cup finely chopped leek, white and light green parts
1 cup finely chopped celery
2 cups finely chopped carrots
2 cups finely chopped cabbage (preferably Savoy)
1 cup green beans cut into 1/2-inch lengths
2 cups of 1/2" cubes of peeled boiling potatoes
1/2 cup finely chopped prosciutto (found in deli)
1 cup of 1/2" cubes of unpeeled zucchini
1 cup chopped rinsed fresh stemmed spinach
2/3 cup chopped fresh or canned tomatoes
1/2 cup tomato sauce
6 cups chicken broth
3/4 cup rice (preferably short grain Arborio)
2 cups cooked dried (or canned) cannelini beans
1 Tblsp chopped fresh rosemary or 1 tsp dried
2 Tblsp olive oil
1/4 cup minced fresh parsley
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper
Grated Parmesan for garnish
a large stock or soup pot, over medium heat, heat
the olive oil. Add the onion, leek, celery, carrots,
cabbage, green beans and potatoes and stir for 2 minutes.
the prosciutto, zucchini, spinach, tomatoes and tomato
sauce and stir for another 2 minutes.
the chicken broth, bring to a boil and simmer, covered,
over low heat for 15 minutes.
the rice and beans, and simmer, uncovered for 15 minutes
or until the rice is tender. Remove the soup from
a small skillet sauté the rosemary in the olive
oil for 30 seconds.
this to the soup along with the parsley and cheese.
with salt and pepper to taste and serve immediately.
with more cheese if desired.