Minestrone alla milanese

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Minestrone alla milanese
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  • Gluten Free
  • Lactose Free
  • Difficulty: Easy
  • Prep time: 30 min
  • Cook time: 60 min
  • Serving: 4
  • Cost: Low
  • Note Plus 12 hours for soaking the beans

PRESENTATION

Minestrone alla milanese is one of those soups that just makes winter feel, well, a bit more bearable. Coming straight from Lombardy in northern Italy, it's truly a classic. And the thing is, while minestrone varies across Italy, the Milanese version really stands out. You know why? It's all about that rich, hearty flavor—thanks to pork lard and bits of pork rind. These add a savory and moist depth you just don’t get with the lighter versions.

Here's the deal: unlike other regions where you might find pasta or beans, the Milanese minestrone recipe features rice, making every spoonful tender and satisfying. Plus, it's packed with zucchini, carrots, celery, potatoes, and savoy cabbage. Not just delicious—super nutritious.

In Lombardy, minestrone alla milanese can change a bit depending on what's in season or what’s around in the kitchen. Sometimes, there's more creamy potato, or the broth turns thicker with extra cabbage. But really, really, what stays the same is that warm, cozy feeling you get when you dig in. For sure.

Perfect for those chilly days, it’s got that golden touch of pork flavor. Exploring Milanese cuisine? This dish is a must-try, whether it’s a weeknight dinner or a big gathering. And if you’re up for something different, try minestrone alla genovese with basil pesto—it’s a totally different fragrant experience. And look, regardless of the variation, a bowl of minestrone with rice from Lombardy just screams authentic minestrone Milanese—it's always homey and satisfying.

This soup is really a testament to the rich culinary traditions of the region. Its ability to bring folks together around the table? Unmatched. With its blend of flavors and textures, minestrone alla milanese is not just a meal; it's a comforting show in a bowl.

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INGREDIENTS
Arborio rice ½ cup (100 g)
Verza (savoy cabbage) 1 ½ cup (150 g)
Zucchini 2 ½ cups (300 g)
Carrots 1 ½ cup (200 g)
Onions 1.8 oz (50 g)
Celery 1 ½ cup (150 g)
Borettane onions 5.3 oz (150 g)
Potatoes 5.3 oz (150 g)
Borlotti beans ¼ cup (50 g)
Cluster tomatoes 4.5 oz (125 g)
Tomato purée - 1 tablespoon
Garlic 1 clove
Sage 6 leaves
Rosemary 3 sprigs
Parsley 1 bunch
Lard 1.1 oz (30 g)
Pork rind 1.8 oz (50 g)
Fine salt to taste
Grana Padano PDO cheese 1.75 oz (50 g) - to grate
Black pepper to taste
Extra virgin olive oil 3 spoonfuls
Water to taste
Preparation

How to prepare Minestrone alla milanese

To prepare Milanese Minestrone, soak the beans in water 1 for at least 12 hours, then drain them 2. Finely chop the rosemary and sage together 3 and separately the parsley.

Cut the lard into strips 4 and the rind into very small cubes 5. Wash and, except for the onions which should only be peeled, dice all the vegetables: zucchini, celery, carrots, tomatoes 6, potatoes, and half an onion.

Cut the cabbage in half 7 and remove the white, hard central part by cutting it out with a knife 8. Cut the leafy part into strips 9.

Now that all the vegetables are cut, proceed with cooking: in a large pot, pour the olive oil and sauté the garlic clove 10, which you will remove as soon as it is browned. Sauté the lard and chopped onion 11 for a minute, then add the rind cubes, letting them fry for another couple of minutes to flavor the oil well 12.

At this point, you can slowly add all the vegetables: the potatoes 13, celery, carrot, and zucchini 14, then the beans 15, and stir with a wooden spoon.

Add the peeled onions 16, season with the chopped sage and rosemary 17, add the chopped tomatoes 18, and

finally add the parsley 19, stir with a wooden spoon 20, and add enough water to cover all the vegetables 21 and salt. Cover with a lid and let it cook on low heat for 40 minutes.

After this time, add the tomato sauce 22, the cabbage 23, and the rice 24.

Cover again and let it cook for another 20 minutes 25; finally, check that all the vegetables are cooked and that the broth is thick and fragrant 26, otherwise continue cooking for another 5-10 minutes. Remove the minestrone from the heat, season with pepper, and finish with grated Grana Padano PDO 27: here is the Milanese Minestrone ready!

Storage

Store the Milanese Minestrone in the refrigerator, in an airtight container, for 1-2 days. You can also freeze it if you've used fresh vegetables.

Tip

To make the Milanese Minestrone even more delicious, you can add cheese rinds or Parmesan halfway through cooking so they melt: it will be a nice surprise for whoever finds them!

To shorten the time, you can also use precooked beans, which should be added together with the cabbage and rice.

For the translation of some texts, artificial intelligence tools may have been used.
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