Milanese Minestrone
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
Instructions
- Heat olive oil in a large stockpot over medium heat. Add pancetta and chopped onions; cook for 10 minutes until onions are softened. Add garlic and cook for 1 more minute.
- Add celery, carrots, zucchini, potatoes, basil, parsley, sage, drained tomatoes, and vegetable stock. Cut rind off the Parmesan cheese wedge and add to the pot. Simmer partially covered for 30 minutes.
- Add Arborio rice and chopped cabbage. Continue cooking partially covered for 25 minutes, or until rice is tender. Add extra stock or water if the soup becomes too thick.
- Add cannellini beans and remove Parmesan rind. Heat through, then season soup with salt and pepper to taste.
- Serve hot with freshly grated Parmesan cheese over each bowl.
Notes
This soup tastes even better the next day as the flavors develop. You can freeze leftovers in individual portions for easy meals.
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