Minestrone alla Milanese: A Hearty Italian Soup
Minestrone alla Milanese is a traditional Italian soup hailing from Milan, brimming with fresh vegetables, rich flavors, and a touch of creamy texture. This classic Italian dish is made with a variety of seasonal vegetables, legumes, and a hearty portion of Arborio rice for a comforting, filling meal. What makes this Milanese minestrone unique is the inclusion of lardo (pork fat) and cotenna di suino (pork rind), which give the soup a rich depth of flavor that is characteristic of northern Italian cuisine.
Servings: 4
Category: Primi Piatti (First Course)
Preparation Time: 20 minutes
Cooking Time: 40-50 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Arborio Rice | 100g |
| Savoy Cabbage (Verza) | 150g |
| Zucchini | 300g |
| Carrots | 200g |
| Onion | 50g |
| Celery | 150g |
| Borettane Onions | 150g |
| Potatoes | 150g |
| Borlotti Beans | 50g |
| Ripe Tomatoes | 125g |
| Tomato Passata | 1 tablespoon |
| Garlic | 1 clove |
| Sage | 6 leaves |
| Rosemary | 3 sprigs |
| Parsley | 1 bunch |
| Lardo (Pork Fat) | 30g |
| Pork Rind (Cotenna di Suino) | 50g |
| Fine Salt | To taste |
| Grana Padano DOP (Cheese) | 50g, grated |
| Black Pepper | To taste |
| Extra Virgin Olive Oil | 3 tablespoons |
| Water | As needed |
Instructions:
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Soak the Beans: Start by soaking the borlotti beans in water for at least a few hours, or overnight, to soften them. This helps the beans cook evenly and become tender when added to the soup.
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Prepare the Herbs and Vegetables: Finely chop the rosemary and sage together. Cut the lardo (pork fat) into thin strips. Peel the borettane onions, and dice all other vegetables: zucchini, celery, carrots, potatoes, tomatoes, and half the onion. For the savoy cabbage, slice the leaves into thin strips.
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Sauté the Aromatics: In a large pot, heat the extra virgin olive oil and sauté the garlic clove until golden and aromatic. Remove the garlic once it’s browned to avoid any bitterness in the soup.
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Cook the Vegetables: Begin adding the diced vegetables one by one into the pot. Start with the potatoes, celery, carrots, and zucchini. Stir occasionally to allow the flavors to develop. After a few minutes, add the soaked borlotti beans, followed by the peeled borettane onions.
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Add the Herbs and Tomatoes: Incorporate the finely chopped rosemary and sage, stirring to combine. Add the chopped tomatoes and cook them down for a few minutes, releasing their juices into the mix.
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Add the Broth: Pour in enough water to cover the vegetables and beans. Bring the mixture to a boil, then lower the heat and let it simmer gently. Add the tomato passata and the sliced cabbage at this point. Stir and cover, allowing the soup to simmer for 20-30 minutes until the vegetables and beans are tender.
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Final Seasoning: After the vegetables are tender, season the soup with fine salt and black pepper to taste. If the soup needs more liquid, you can add a little more water to reach your desired consistency.
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Finish the Soup: Remove the pot from the heat and stir in the freshly chopped parsley. Sprinkle the grated Grana Padano DOP cheese into the soup, allowing it to melt and enrich the broth.
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Serve and Enjoy: Ladle the minestrone into bowls, and garnish with extra Grana Padano cheese and a drizzle of olive oil if desired. Serve hot, and enjoy this hearty and flavorful Milanese classic!
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Carbohydrates | 55g |
| Protein | 12g |
| Fat | 10g |
| Fiber | 8g |
| Sodium | ~700mg |
| Cholesterol | ~20mg |
| Vitamin A | 4000 IU |
| Vitamin C | 35mg |
| Calcium | 150mg |
| Iron | 3mg |
Tips and Variations:
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Substitute the Lardo: If you’re looking for a leaner option, you can substitute the lardo with pancetta or even a dash of olive oil for a vegetarian version.
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Use Different Beans: Feel free to experiment with other types of beans, like cannellini or kidney beans, if you prefer a different texture or flavor.
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Vegan Option: To make this recipe vegan, omit the pork fat and substitute with olive oil. Additionally, use vegetable broth instead of water and skip the cheese or opt for a plant-based cheese.
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Storage: Minestrone alla Milanese stores well in the fridge for up to 3 days. The flavors continue to develop over time, making it even more delicious the next day. You can also freeze the soup for up to 2-3 months.
Minestrone alla Milanese is a satisfying and wholesome meal, perfect for chilly evenings or family gatherings. The combination of fresh vegetables, aromatic herbs, and hearty rice makes it both nourishing and fulfilling. Whether you enjoy it as a starter or a main course, this soup is a true reflection of Milanese cuisine—simple, flavorful, and rich in tradition. Enjoy!
