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Minestrone alla Milanese Recipe

Italian · Soup · 60 min total

A hearty and flavorful Milanese-style minestrone, enriched with pancetta and Arborio rice for a creamy texture. This classic Italian soup is perfect for a comforting meal.

Ingredients

• 2 tablespoons olive oil
• 4 ounces pancetta, diced
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes
• 6 cups chicken or vegetable broth
• 1 cup Arborio rice
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add pancetta and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. Stir in zucchini and green beans, cook for 3 minutes. Add diced tomatoes and broth. Bring to a boil.
4. Reduce heat to low, stir in Arborio rice. Simmer, covered, for 20 minutes, stirring occasionally.
5. Add cannellini beans and cooked pancetta. Simmer for another 10 minutes, until rice is tender and soup has thickened.
6. Remove from heat. Stir in Parmesan cheese. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Tips

• For a vegetarian version, omit pancetta and use vegetable broth.
• Minestrone tastes even better the next day; refrigerate overnight and reheat gently.
• Serve with crusty bread and extra Parmesan on the side.

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