Why You’ll Love This Recipe
- Hearty and Nutritious: Packed with a variety of vegetables and beans, this soup offers a wholesome meal that’s both filling and nourishing.
- Unique Flavor: The inclusion of a Parmesan cheese rind during cooking infuses the soup with a distinctive umami richness that’s both comforting and indulgent.
- Versatile and Adaptable: While rooted in tradition, this recipe allows for flexibility with seasonal vegetables and personal preferences.
Ingredients
- 1 tablespoon olive oil
- 1 cup (4 ounces/113 grams) chiken, finely chopped
- 2 cups (256 grams) yellow onion, finely chopped
- 4 small garlic cloves, peeled and finely chopped
- 4 large celery stalks, chopped
- 3 medium carrots, peeled and chopped
- 1 large or 2 medium zucchini (courgette), chopped small
- 1½ cups (12 ounces/340 grams) potatoes, peeled and diced
- 2 tablespoons fresh basil, finely chopped
- 2 tablespoons flat-leaf Italian parsley, finely chopped
- 2 teaspoons fresh sage, finely chopped
- 12 cups (3 liters) chicken broth or stock
- Rind from a wedge of Parmesan cheese
- ¾ cup (150 grams) Arborio rice
- 2 cups (178 grams) green cabbage, chopped
- 2 cups (15 ounces/425 grams) cannellini beans, rinsed
- Salt, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Aromatics: In a large soup pot, heat the olive oil over medium heat. Add the chiken and onions; cook until the onions are softened.
- Add Garlic and Vegetables: Stir in the garlic and cook for 1 minute. Add the celery, carrots, zucchini, potatoes, basil, parsley, and sage. Mix well to combine.
- Incorporate Broth and Parmesan Rind: Pour in the chicken stock. Cut the rind off the Parmesan cheese and add it to the soup.
- Simmer: Bring the mixture to a simmer, partially cover with a lid, and cook for 30 minutes.
- Add Rice and Cabbage: After 30 minutes, add the Arborio rice and chopped cabbage. Continue to simmer for an additional 25 minutes until the rice is tender and the soup has thickened. If the soup becomes too thick, add more broth or water to reach the desired consistency.
- Finish with Beans: Stir in the cannellini beans and remove the Parmesan rind. Taste and adjust seasoning with salt as needed.
- Serve: Ladle the hot soup into bowls and top with freshly grated Parmesan cheese, if desired.
Servings and Timing
- Yield: Serves 4
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
Variations
- Grain Substitute: Replace Arborio rice with other grains like farro or barley for a different texture.
- Seasonal Vegetables: Incorporate seasonal vegetables such as butternut squash or sweet potatoes for added flavor and nutrition.
Storage/Reheating
- Storage: Allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 3 days.
- Freezing: This soup freezes well. Place cooled soup in freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months.
- Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over medium heat until warmed through, stirring occasionally. If the soup has thickened too much, add a bit of broth or water to achieve the desired consistency.
FAQs
What makes Milanese Minestrone different from other minestrone soups?
Milanese Minestrone typically omits tomatoes and includes rice instead of pasta, setting it apart from other regional variations.
What type of rice is best for this recipe?
Arborio or Carnaroli rice is recommended due to its ability to release starch, which helps thicken the soup.
How do I store leftover soup?
Store cooled soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup for up to 3 months.
Can I freeze this soup?
Yes, this soup freezes well. Ensure it’s fully cooled before transferring to freezer-safe containers.
Print
Milanese Minestrone Soup
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Diet: Gluten Free
Description
Milanese Minestrone Soup is a traditional Italian dish from Milan, distinct from other minestrone variations due to its absence of tomatoes and the inclusion of Arborio rice. This hearty and nutritious soup is packed with vegetables, beans, and herbs, with a Parmesan rind adding a rich umami depth. Perfect for a comforting meal, this soup is easy to customize with seasonal ingredients and is freezer-friendly for meal prep.
Ingredients
- 1 tbsp olive oil
- 1 cup (113g) chicken, finely chopped
- 2 cups (256g) yellow onion, finely chopped
- 4 garlic cloves, finely chopped
- 4 celery stalks, chopped
- 3 medium carrots, peeled and chopped
- 1 large or 2 medium zucchini, chopped small
- 1½ cups (340g) potatoes, peeled and diced
- 2 tbsp fresh basil, finely chopped
- 2 tbsp flat-leaf parsley, finely chopped
- 2 tsp fresh sage, finely chopped
- 12 cups (3L) chicken broth or stock
- Rind from a wedge of Parmesan cheese
- ¾ cup (150g) Arborio rice
- 2 cups (178g) green cabbage, chopped
- 2 cups (425g) cannellini beans, rinsed
- Salt, to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large soup pot over medium heat. Add chicken and onions, cooking until onions soften.
- Add Garlic & Vegetables: Stir in garlic, then add celery, carrots, zucchini, potatoes, basil, parsley, and sage. Mix well.
- Incorporate Broth & Parmesan Rind: Pour in chicken stock and add the Parmesan rind.
- Simmer: Bring to a simmer, partially cover, and cook for 30 minutes.
- Add Rice & Cabbage: Stir in Arborio rice and chopped cabbage. Simmer for 25 more minutes until the rice is tender. Add more broth if needed.
- Finish with Beans: Stir in cannellini beans, remove the Parmesan rind, and season with salt to taste.
- Serve: Ladle into bowls and top with freshly grated Parmesan, if desired.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
