Here’s a hearty and healthy soup for you! Minestrone alla Milanese is loaded with good vegetables 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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It’s typically 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, they taste just as delicious, regardless of the weather!
IF YOU WANT MORE CLASSIC ITALIAN RECIPES, THEN 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 minestrone recipe.
- Stock – I generally use chicken stock because it’s what I always have on hand.
- Herbs – as you can see from the image above, I used basil, sage, and parsley — all fresh.
- Rice – I use arborio rice when making this summer minestrone recipe.
- Parmigiano Reggiano – freshly grated for serving.
- Seasoning – salt and ground black pepper.
Start by heating olive oil in a medium or a large saucepan.
Once the oil is ready, 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 forty minutes.
Remove the lid. Add rice, a handful of sage and basil leaves, and finely chopped savoy cabbage, then mix (photo 4).
Cover with the lid again and 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 freshly grated parmigiano Reggiano and serve.
- Chop the vegetables in 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. 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 flavor is quite noticeable.
- Other types of stock. You can also use vegetable or beef stock instead of chicken; use whatever you prefer.
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 not be a problem.
Are you finally convinced to give this summer minestrone a try this week? Go ahead, then let me know what you think! 🙂
Minestrone alla Milanese Recipe
- Pyrex Measuring Cups
- Measuring Spoons
- Chopping Board
- Kitchen Knife
- Rubber Spatula
- 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
- 2 small potatoes, diced
- 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
- 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.
- Cook until the onion turns soft.
- Add zucchini, tomato, green beans, carrots, celery, and potatoes.
- Mix and season with salt and pepper.
- Pour the stock and cover with a lid, then 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 minestrone alla milanese with freshly grated Parmigiano-Reggiano on top or a drizzle of extra virgin olive oil.
- Cook’s Tip #1: Chop the vegetables in identical sizes to cook them simultaneously and make it easier to spoon them when served.
- Cook’s Tip #2: 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.
- Cook’s Tip #3: Arborio or carnaroli rice is excellent for minestrone alla Milanese, but long-grained ones like basmati or jasmine will also work.