Name: Milanese Minestrone
Prep time: 25 min
Cook time: 1 min
Ingredients: 1 tablespoon olive oil; 4 oz pancetta or bacon, very finely chopped; 2 small yellow onions, finely chopped (or 1 large onion); 4 cloves garlic, pressed; 4 celery stalks, chopped; 3 medium carrots, peeled and chopped; 1 large zucchini, diced (or 2 medium zucchini); 12 oz potatoes, peeled and diced; 2 tablespoons fresh basil, finely chopped; 2 tablespoons parsley, finely chopped; 1 teaspoon fresh sage, finely chopped; 1 can (15 oz) peeled and chopped tomatoes, drained; 12 cups vegetable stock, plus more as needed; Parmesan cheese wedge (for rind and grating); 3/4 cup Arborio rice; 2 cups green cabbage, chopped; 1 can (15 oz) cannellini beans, rinsed and drained; Salt and pepper, to taste

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Okay, so here’s the thing—I wasn’t planning on falling in love with a bowl of soup in Milan. But that’s exactly what happened.

It was one of those gray, damp afternoons—you know the kind where your jeans cling to your ankles and your umbrella’s flapping around like it’s got a grudge? I ducked into this little corner café just to warm up, and there it was: a steaming bowl of minestrone that smelled like it had been simmering all day. Rich, cozy, just slightly creamy with bits of pancetta and rice, and a broth so good I nearly asked for a straw.

Of course, I tried to recreate it once I got home. After a few test runs and “this is almost it” moments, I landed on this version. It’s now my go-to when the weather turns or when my soul needs a little extra something.

Let me walk you through it. You’ll love this one.

Why You’ll Love This Soup (Like, Really Love It)

It’s hearty without being heavy.
Full of veggies, beans, and rice—it eats like a meal but doesn’t leave you needing a nap.
Flavor that builds itself.
The longer it simmers, the better it gets. That Parmesan rind? Game-changer.
Super flexible.
Don’t have zucchini? Cool. Hate cabbage? No judgment. This soup will roll with whatever you’ve got.
Leftovers for days.
It makes a big ol’ pot. Perfect for lazy lunches or freezing for next week.

The Stuff You’ll Need (and What to Do If You Don’t Have It)

Here’s what’s in it—and I’ll toss in a few “real life” notes too:

Olive Oil – Just enough to get things going. I usually don’t measure.
Pancetta or Bacon – Go with what you’ve got. Pancetta feels fancy, but bacon’s got that smoky magic too.
Yellow Onion – Two small or one big one. No stress.
Garlic – Four cloves. More if you’re a garlic person (I am).
Celery & Carrots – Classic soup stuff. Chop ’em kinda small so they cook evenly.
Zucchini – Diced, nothing fancy. If it’s not in season, skip it or sub in green beans.
Potatoes – Something waxy like Yukon Golds. Peel, dice, toss in.
Fresh Herbs – Basil, parsley, sage. Use dried if you must, but fresh is lovely.
Canned Tomatoes – Drained so the soup stays nice and thick.
Vegetable Stock – Or chicken, if you’re not vegetarian. Homemade is great, boxed is fine.
Parmesan Rind – This is the move. It melts in and makes the broth so rich.
Arborio Rice – Same stuff used in risotto. Makes it a little creamy. Don’t skip this.
Green Cabbage – Shredded. It melts right in, promise.
Cannellini Beans – Rinse and go. White beans make it hearty.

Salt and pepper, of course. Maybe a glass of wine for the cook. Optional, but encouraged.

Here’s How It Comes Together (It’s Easier Than It Looks)

1. Start with the good stuff.
Heat a little olive oil in your biggest soup pot. Toss in the onion and pancetta. Let that cook for about 10 minutes, until the onions are soft and everything smells like the beginning of something great.

2. Garlic, meet vegetables.
Add your garlic. Stir it around for a minute so it doesn’t burn, then throw in the celery, carrots, zucchini, potatoes, herbs, tomatoes, and stock.

3. The Parmesan rind goes in now.
Seriously. Just plop it in there and thank me later.

4. Simmer time.
Partially cover the pot and let everything bubble away for about 30 minutes. Go fold laundry or scroll your phone. The soup’s doing its thing.

5. Rice + cabbage = hearty magic.
Stir in the Arborio rice and shredded cabbage. Give it another 25 minutes, partially covered. Stir here and there so nothing sticks.

6. Last bits.
Add the beans. Fish out that melty Parmesan rind (what’s left of it, anyway). Taste it. Add salt and pepper until it makes your eyes roll back a little.

7. Serve hot, and don’t skimp on the grated Parmesan on top.
Add a drizzle of olive oil or a little chopped parsley if you’re feeling fancy. Or not. It’s your soup.

Want to Tweak It? Here’s How

This recipe is basically your best friend who’s cool with whatever.

No pancetta? Leave it out or use turkey bacon.
No rice? Small pasta or even farro will work.
No cabbage? Kale or spinach will do.
Want it spicy? Add red pepper flakes when you sauté the garlic.
More tomato-y? Toss in a spoonful of tomato paste.

Leftovers & Reheating — Let’s Talk Soup Logistics

In the fridge: Good for about 4–5 days. Just keep it in a sealed container.
Freezer: It freezes well, but the rice might get a little mushy. If you’re planning ahead, leave the rice out and add it fresh when you reheat.
To reheat: Stove’s best. Add a splash of broth or water and warm it low and slow. Microwave works too, but stir halfway so it doesn’t turn into lava in one spot and ice in another.

One Last Thing…

If you make this—please let me know. Tag me, message me, send a photo, or just say hi. I love seeing how these recipes land in your kitchens and hearts.

And if you’re standing there in your socks, wondering what’s for dinner… now you know.
Make the soup.

With love,