Here’s a hearty and healthy soup for you! Summer Minestrone (or Minestrone alla Milanese) is loaded with good vegetables and a bit of rice to provide the ‘comfort’ we all want from every bowl. Enjoy it as an appetizer or a meal on its own!
This soup from Milano is traditionally served warm in cold months and room temperature in summer; hence its other name, ‘summer minestrone.’
Is there a difference in the taste? Nope, they taste just as delicious, regardless of the weather!
When served as an appetizer, summer minestrone is a flavorful and light way to start any meal.
And if you just want to eat it on its own, serve it with some country bread and your favorite glass of wine. 😉
IF YOU WANT MORE CLASSIC ITALIAN RECIPES, YOU WILL LOVE THESE FROM LOMBARDIA REGION!
- Olive oil – use extra virgin olive oil, if possible.
- Vegetables – onion, garlic, zucchini, carrot, potatoes, green beans, celery, and savoy cabbage — all chopped in (almost) the same size.
- Tomatoes – you can use whatever is in season; as long as they’re juicy, they’re great for this summer minestrone recipe.
- Stock – I generally use chicken stock because I always have it on hand.
- Herbs – as you can see from the image above, I used basil, sage, and parsley — all fresh herbs
- Rice – I typically use arborio rice when making minestrone alla Milanese.
- Parmigiano Reggiano – grated for serving.
- Seasoning – salt, and ground black pepper.
Start making summer minestrone by placing a medium or a large saucepan over medium-high heat.
Add oil, and once it’s ready, add garlic, onion, and parsley.
Saute until the onion softens.
Add zucchini, tomatoes, carrots, celery, green beans, and potatoes.
Season with salt and pepper, then mix.
Pour the stock and mix.
Cover with a lid and bring to a boil.
Lower the heat and simmer for about twenty-five minutes.
Add rice, a handful of sage and basil leaves, and finely chopped savoy cabbage.
Mix and place the lid back.
Simmer for about eighteen minutes or until the rice is cooked.
Take the saucepan off the heat and transfer your summer minestrone into serving bowls.
Add some grated Parmigiano Reggiano and serve.
- Chop the vegetables into identical sizes.
It makes it easier to cook them simultaneously, as well as easier to spoon them when eating.
- You can also add cooked beans instead of rice for this summer minestrone recipe.
However, you might need to adjust the amount of stock just enough for the beans.
- Other than adding Parmigiano Reggiano, you can drizzle some extra virgin olive oil when serving for an extra punch of flavor.
- Dried herbs. Yes, you can use dried herbs as an alternative to fresh ones, but the difference in the flavor of the resulting Milanese minestrone is quite noticeable.
- Other types of stock. Vegetable or beef stock will work excellently as well.
What is the best type of rice to use for summer minestrone?
If you want to do it like the locals, you should use the same rice for making risotto — arborio or carnaroli.
However, long-grained ones like basmati should be fine.
So how about it? Give this summer minestrone recipe a try tonight!
OR YOU CAN GET MORE IDEAS FROM THIS LIST OF SOUPS FROM AROUND THE WORLD!
IF YOU WANT MORE EUROPEAN RECIPES, YOU WILL LOVE THESE RECIPES BY COUNTRY!
Summer Minestrone Recipe (Minestrone alla Milanese)
- Medium to Large Pan
- 2 tablespoons 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
- 2 small potatoes, diced
- 1 stalk celery, diced
- 3 tablespoons 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
- Place a medium or large saucepan over medium-high heat.
- Add oil, and once it's ready, add garlic, onion, and parsley.
- Saute until the onion softens.
- Add zucchini, tomatoes, carrots, celery, green beans, and potatoes.
- Mix, then season with salt and pepper.
- Pour the stock and mix.
- Cover with a lid, boil, then lower the heat and simmer for about 25 minutes.
- Add rice, a handful of sage and basil leaves, and finely chopped savoy cabbage.
- Mix, cover, and then simmer for about 18 minutes until the rice is cooked.
- Take the pan off the heat and transfer it into serving bowls.
- Add some grated Parmigiano Reggiano on your summer minestrone — and serve!
- Cook’s Tip #1: Chopping the vegetables in identical sizes makes it easier to cook them at the same time, as well as easier to spoon them when eating.
- Cook’s Tip #2: Cooked beans can also be added instead of rice, but remember to adjust the amount of stock just enough for the beans.