Minestrone alla Milanese

The Minestrone alla Milanese is a particular variant of the classic Italian minestrone, rich in vegetables and flavors typical of Lombard cuisine. A distinctive element of this version is the use of rice, which reflects the Milanese cuisine’s love for rice-based dishes like risotto. Here’s how to prepare it:

Ingredients

• 200g rice
• 2 carrots
• 1 celery stalk
• 1 onion
• 1 zucchini
• 100g green beans
• 100g savoy cabbage
• 200g peeled tomatoes
• 100g fresh or frozen peas
• 2 potatoes
• 1.5 liters vegetable broth
• Salt and pepper to taste
• grated Parmesan for serving
• Extra virgin olive oil

Preparation

1. Start by preparing the vegetables: clean and cut carrots, celery, onion, zucchini, green beans, and savoy cabbage into even pieces.
2. In a large pot, heat a drizzle of oil and sauté the onion until it becomes translucent.
3. Add the carrots and celery and let sauté for a few minutes.
4. Add the other vegetables (excluding the potatoes and peas) and let sauté for another 5 minutes, stirring occasionally.
5. Pour the peeled tomatoes into the minestrone, add the potatoes cut into cubes, and cover with the vegetable broth.
6. Bring to a boil, then reduce the heat and let simmer for about 30 minutes.
7. Add the rice and peas, and continue cooking for another 15-20 minutes, until the rice is cooked.
8. Taste and adjust with salt and pepper.
9. Serve the minestrone hot, with a sprinkle of Parmesan and a drizzle of extra virgin olive oil raw.

Trivia

The minestrone is a recipe that varies greatly from region to region in Italy, depending on the vegetables available in the different seasons and local traditions. The Milanese version is appreciated for its richness and the comfort it offers, especially in the cold seasons. Furthermore, the incorporated rice gives a typically Lombard touch that recalls the city’s most famous dishes, such as risotto alla Milanese.