Minestrone Milanese with rice or pasta.
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
2 hrs 30 mins
-
Total Time
3 hrs
-
Servings
6
-
Calories
463 kcal
-
Course
Main Course, Appetizer, Soup
-
Cuisine
Mediterranean, Italian
Minestrone Milanese with rice or pasta.
Description
This recipe starts by finely chopping and preparing a variety of vegetables including carrots, potatoes, zucchini, cabbage, celery, and tomatoes. Guanciale is blended with onion, garlic, celery, and parsley to form a paste called 'battuto,' which is sautéed in olive oil to render fat and build flavor. Vegetables and soaked beans are added, then simmered until tender. Rice or orzo is incorporated to thicken the minestrone, making it substantial and satisfying.
The soup has a dense texture rather than a watery broth, rich with pork fat and vegetables’ natural sweetness. Fresh basil, sage, and parsley complement the savory base, while the Parmigiano cheese adds umami and creaminess. The method emphasizes layering flavors from the sautéed paste through to the addition of herbs and cheese at serving.
This minestrone is traditionally served Italian style with extra virgin olive oil drizzled on top. It can be made gluten free by choosing rice over pasta and adapted for vegetarians by omitting pork and using vegetarian cheese substitutes.
Ingredients
- 2-3 carrot washed and chopped
- 2 potato peeled and cut into cubes
- ½ onion peeled and finely chopped
- 1 clove garlic peeled and finely chopped
- ½ cabbage sliced, small or savoy
- 1 large tomato peeled and cut into piece (or small tomatoes or 2 tablespoons passata)
- 2 zucchini washed and cut into small pieces.
- 3.5 ounces pea fresh or frozen
- 2-3 sage leaves
- 1 handful parsley washed and chopped, fresh
- 4-6 basil fresh leaves
- 1-2 celery washed and cut into small pieces, green stalks with leaves
- 3.5 ounces Guanciale cut into small pieces (or pancetta or lardo)
- 7 ounces borlotti beans soaked overnight or fresh beans. Canned beans should be drained and added later, dried or cannellini beans
- salt to taste
- 1 tablespoon extra virgin olive oil
- 2 ounces parmigiano reggiano freshly grated
- 3.5 ounces risotto rice or orzo (risoni) pasta
Instructions
Prepare the ingredients
- 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.
- 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.
- 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
- 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).
- 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.
- 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.
- 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).
- Finally add the fresh basil and remaining fresh parsley. Mix together and serve whilst hot or even at room temperature.
Notes
- Minestrone Milanese should be thick and dense, not overly liquid.
- Serve topped with grated Parmigiano Reggiano and a drizzle of extra virgin olive oil for authentic flavor.
- Use rice for a gluten-free version; replace pasta accordingly.
- For a vegetarian version, omit pork and choose vegetarian Parmigiano cheese since the traditional variety contains animal rennet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 59g | 20% |
| Protein | 19g | 38% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 344mg | 14% |
| Potassium | 1428mg | 30% |
| Fiber | 12g | 48% |
| Sugar | 9g | 18% |
| Vitamin A | 4157IU | 83% |
| Vitamin C | 67mg | 74% |
| Calcium | 262mg | 26% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
