Here’s a hearty and healthy soup for you! Minestrone alla Milanese is loaded with vegetables that are good for you, plus a bit of rice to provide the ‘comfort’ that we all want from every bowl of soup. Enjoy it as an appetizer, or a meal on its own!
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This soup is normally served warm in cold months and room temperature in summer, hence it’s sometimes called ‘Summer Minestrone.’
Is there a difference in the taste? Nope, it tastes just as delicious, regardless of the weather!
WHAT YOU NEED TO PREPARE SUMMER MINESTRONE SOUP
CAN I USE DRIED HERBS INSTEAD OF FRESH ONES?
Yes, you can.
But if you have a chance to get fresh ones, better to use those. The difference in the flavor is quite noticeable.
WHAT FLAVOR OF STOCK IS BEST FOR MILANESE MINESTRONE?
Vegetable, chicken, beef — you can use whatever type you prefer.
I generally use chicken stock because that is what I always have available.
WHAT TYPE OF RICE SHOULD I USE?
If you want to do it like the locals, you should use the kind of rice for making risotto — arborio or carnaroli.
I have always used arborio rice when making summer minestrone, but long-grained ones like basmati should not be a problem.
HOW TO MAKE SUMMER MINESTRONE SOUP
Using a medium or a large saucepan, heat up olive oil and sauté garlic, onion, and parsley until they softened (photo 1).
Add zucchini, tomatoes, carrots, celery, green beans, and potatoes. Mix. Season with salt and pepper. You can adjust the seasoning later as well (photo 2).
Mix and pour the stock (photo 3).
Cover with a lid. Bring to a boil and then simmer for about 40 minutes.
Remove the lid. Add rice, a handful of sage and basil leaves, and finely chopped savoy cabbage. Mix (photo 4).
Cover with the lid again and simmer for about 18 minutes, or until the rice is cooked. Taste and adjust seasoning as desired.
Take the saucepan off the heat. Transfer to serving bowls, add freshly grated Parmigiano-Reggiano and serve.
TOP TIPS ON PREPARING MINESTRONE ALLA MILANESE
- Dice the vegetables in identical sizes. This makes it easier to cook them at the same time, as well as easier to spoon them when eating.
- Use whatever kind of rice you prefer, but since this is a Milanese dish, the locals normally use arborio rice for summer minestrone.
- You can also add beans instead of rice. You might need to adjust the amount of stock to add since the beans would not be needing extra liquid to cook.
- Other than adding Parmigiano-Reggiano, you can drizzle some extra virgin olive oil when serving for an extra punch of flavor.
IF YOU’RE LOOKING FOR MORE SUMMER RECIPES, THEN YOU MIGHT LIKE THESE POSTS –
OR IF YOU WANT MORE IDEAS FOR A SOUP, THEN CHECK OUT MY SOUP COLLECTION!
Minestrone alla Milanese
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic, chopped finely
- 1 medium onion, chopped finely
- 1 small zucchini, diced
- 1 medium carrot, diced
- 1 medium tomato
- 15 pcs green beans, chopped same as zucchini
- 2 small potatoes, diced (or 1 medium-sized)
- 1 stalk celery, diced
- 3 tbsp parsley, chopped roughly
- 4 & 1/2 cups stock
- 1/2 cup rice
- 1 small savoy cabbage
- 1/2 cup Parmigiano-Reggiano, grated
- handful mix of sage and basil, chopped roughly
- salt and pepper, to season
Instructions
- On medium-high heat, use a medium-sized to a large saucepan to heat the olive oil.
- Once olive oil is ready, add garlic, onion, and parsley. Saute until onion turns soft.
- Add zucchini, tomato, green beans, carrots, celery, and potatoes. Mix and season with salt and pepper. Mix to combine.
- Pour the stock and cover with a lid. Bring to a boil. Lower the heat and simmer for about 40 minutes.
- Remove the lid. Add rice, sage, basil, and savoy cabbage. Cover and continue simmering for about 18 minutes, or until the rice is cooked.
- Adjust the seasoning, if desired.
- Serve with freshly grated Parmigiano-Reggiano on top or a drizzle of extra virgin olive oil.
Notes
- Chop the vegetables in identical size to make it easier for spooning them when served.
- Arborio or carnaroli rice is better, but long-grained ones like basmati or jasmine will also work for summer minestrone.
- Use any flavor of stock that you like. If you are using a fully seasoned stock, remember to taste the soup first before adding any salt.
- Feel free to can substitute dried herbs for fresh ones if that's what you have on hand.
- Beans can also be used instead of rice for summer minestrone. Pay attention to the amount of stock when using beans, though, you might not need as much since they're already cooked.
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