Minestrone alla Milanese

You can add almost any vegetable to minestrone soup, but you must have onions, celery, carrots, beans, potatoes and tomatoes. The Milanese version is thought to be the original using the regions butter and vegetables. Serves 6-8 Total Time 3+ hours 

Ingredients:

1 ham bone
1 large onion, chopped 
2 medium carrots, diced
3 medium stalks of celery, diced
1 large tomato, diced
1/2 small head of cabbage, shredded 
1 large leek, chopped 
7 1/2 cups of beef broth 
1/4 cup navy beans 
5/8 cup long grain rice
1 large potato, peeled and diced
1 garlic clove, chopped 
Salt and pepper, to taste 
1 teaspoon fresh basil, chopped 
1/2 teaspoon dried basil 
1 tablespoon dried parsley 
Grated Parmesan cheese 

Directions:

In a large Dutch Oven add the ham bone, onion, carrots, cabbage, leek and beef broth. Drain the beans and add to the pot, salt and pepper, to taste. Bring to boil then remove the scum. Cover and lower heat let simmer for 2 3/4 hours or until beans are tender. Add water if the soup thickens to much. Add the rice, potatoes and garlic and let simmer an additional 20 minutes. Stir in basil, parsley and cheese. Serve immediately. Yum Yum!