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.