Minestrone alla Milanese

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

Preparation

1. Begin by preparing the vegetables: clean and cut carrots, celery, onion, zucchini, green beans, and savoy cabbage into regular 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 sauté for a few minutes.
4. Introduce the other vegetables (excluding potatoes and peas) and sauté for another 5 minutes, stirring occasionally.
5. Pour the peeled tomatoes into the minestrone, add the diced potatoes, and cover with the vegetable broth.
6. Bring to a boil, then reduce the heat and 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, sprinkled with Parmesan and a raw drizzle of extra virgin olive oil.

Curiosity

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