Name: Milanese Minestrone Soup Recipe
Total time: 75 min
Yield: 4
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Lots of vegetables and beans slow cooked with a parmesan cheese rind. 

How to make Milanese Minestrone Soup Recipe

Culinary Ginger

Crawler

Italian

<p>Lots of vegetables and beans slow cooked with a parmesan cheese rind. </p>

Non Vegetarian

Olive oil

Pancetta finely chopped

Yellow onion,  finely chopped

Garlic cloves,  peeled,  finely chopped

Large celery stalks,  chopped

Medium carrots peeled and chopped

Large or 2 medium zucchini/courgette,  chopped small

Potatoes,  peeled and diced

Fresh basil,  finely chopped

Flat leaf italian parsley,  finely chopped

Fresh sage,  finely chopped

Peeled and chopped tomatoes,  drained of the juice

Chicken stock

Parmesan cheese wedge

Arborio rice

Green cabbage,  chopped

Cannellini beans,  rinsed

Salt to taste

To a saut pan add the oil over medium heat. Add the pancetta and onions and cook until the pancetta is browned and onions softened. Add the garlic and stir, cook for 1 minute. Add the celery, carrots, zucchini, potatoes, basil, sage and parsley. Stir to combine all the ingredients. Stir in the tomatoes and chicken stock.

step 1

Cut the rind off the parmesan cheese and add to the soup.

step 2

Bring to a simmer, partially cover with a lid and cook for 30 minutes.

step 3

After 30 minutes, add the riceand cabbage, simmer for 25minutes until the rice is tender and the soup is thickened. Stir in the cannellini beans and remove the parmesan rind.

step 4

Taste for seasoning (depending how salty your chicken stock is) and addsalt.

step 5

Serve hot, topped with grated parmesan cheese.

step 6