Minestrone alla Milanese
A slow-simmered, hearty vegetable soup loaded with seasonal greens, borlotti beans, and local rice, traditionally eaten warm or at room temperature.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Large heavy-bottomed stockpot
- •Chef's knife
- •Chopping board
- •Wooden spoon
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 15 g
- carbs
- 56 g
- fibre
- 6 g
- protein
- 14 g
- calories
- 410 kcal
Instructions
- 1
Melt the butter with the diced pancetta in a heavy pot over medium-low heat.
- 2
Add the onion, carrot, and celery, sweating gently for eight minutes until soft and translucent.
- 3
Stir in the potatoes, shredded savoy cabbage, courgette, and borlotti beans.
- 4
Pour in the warm water and add the Grana Padano cheese rind.
- 5
Bring to a gentle boil, then reduce heat and simmer partially covered for thirty minutes.
- 6
Tip in the rice and cook uncovered for twelve minutes until tender but still firm.
- 7
Remove from the heat and stir in the grated Grana Padano, sage, and parsley.
- 8
Let the soup rest for ten minutes to thicken before serving warm or at room temperature.
Chef's tips
For the most authentic summer preparation, cook the minestrone several hours in advance and serve at room temperature. The starch from the rice and potatoes naturally thickens the broth into an almost spoonable consistency. Keep the heat gentle during the initial simmer so the vegetables retain their delicate flavours without disintegrating.
Ingredient substitutions
- pancetta → an equal quantity of olive oil for a meat-free base
- originario or carnaroli rice → vialone nano rice or arborio rice
- savoy cabbage → swiss chard or lacinato kale
Storage
Keep in an airtight container in the refrigerator for up to three days.
Reheating
Reheat gently in a saucepan over low heat, adding a splash of warm water if too thick, or enjoy chilled.
Common mistakes to avoid
- •Adding the rice too early, which causes it to turn mushy and break down completely
- •Boiling the broth violently rather than maintaining a gentle, steady simmer
- •Serving the soup piping hot, which masks the subtle sweetness of the summer vegetables
Serving suggestions
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