Minestrone Milanese with rice or pasta.

Prepare the ingredients

1. First, if using a large fresh tomato, peel it after immersing it in boiling water, remove the seeds and cut into pieces. Wash the zucchini and carrots and cut them into small pieces or cubes.  Peel the potatoes and cut them into cubes too. Wash and slice the cabbage.
2. Cut the guanciale (or lardo) into small pieces along with the celery. Peel and chop the onion and garlic finely. Wash and cut the celery and some of its leaves into small pieces.
3. Put the lardo or guanciale into a food processor, add the onion and the garlic, plus a sprig of parsley and a stick of chopped celery. Blend until you have something close to a paste (see photo in main content). This is called a 'battuto'.

Cook the minestrone Milanese

1. Heat a tablespoon of olive oil in a deep soup pan or Dutch oven. Add the lardo ‘battuto’ and sauté until the pork fat starts to render (melt).
2. Next add all the vegetables (except the peas and cabbage) and the uncooked beans. Cover with plenty of water (about 2 liters or 4.25 pints) and bring to the boil. Add salt to taste, lower the heat and let the minestrone cook slowly for about 2 hours.
3. After 2 hours, add the peas and the cabbage cut into strips, plus drained canned beans if using. Let the cooking continue for about 10-15 minutes and then add the rice or pasta.
4. Let the rice or pasta cook for the time indicated on the package (more or less 20 minutes for rice and 10 minutes for the pasta).
5. Finally add the fresh basil and remaining fresh parsley. Mix together and serve whilst hot or even at room temperature.