Modern Vegetable Chowder (Minestrone alia Milanese)

Ingredients

• 8 cups Vegetable stock (Or fish broth for a seafood version)
• 0.5 cup Rice (Long grain or Arborio rice)
• 4 ounces Lean pork (Diced, or use a ham bone)
• 0.5 cup Dried beans (Soaked overnight, such as cannellini or kidney beans)
• 2 medium Tomatoes (Fresh, diced, or 1 (14.5 oz) can diced tomatoes, drained)
• 0.5 cup Peas (Fresh or frozen)
• 1 medium Onions (Diced)
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black pepper (Or to taste)
• 0.5 pound Shrimp (optional) (Peeled and deveined, if using fish broth)

Instructions

1. 1In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and cook until softened, about 5 minutes. Add the diced pork (or ham bone) and cook for another 3 minutes, browning lightly.
2. 2Add the diced tomatoes and rice to the pot. Pour in the vegetable (or fish) stock. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes, or until the rice is nearly cooked.
3. 3Add the soaked and drained dried beans and peas to the chowder. If using shrimp, add them now as well. Continue to simmer for another 10 minutes, or until the beans are tender and the shrimp (if using) are cooked through.
4. 4Season the chowder with salt and pepper to taste. Serve hot or cold.