Name: Milanese minestrone (Caterina Bossi, Milan)
Prep time: 3 h
Total time: 3 h
Yield: Serves 8
Cuisine: Italian
Ingredients: 1 rosemary sprig; 2 sage sprigs; 1 onion; salt and pepper; 1 aubergine; grated Grana Padano cheese; 100 g pork rind; extra-virgin olive oil (optional); 2 potatoes; 300 g short-grain rice; 500 g fresh borlotti beans (or 150 g dried borlotti beans); 2 garlic cloves; 50 g lardo; 2 tomatoes; 2 courgettes; 2 carrots; 2 parsley sprigs; 2 celery stalks with leaves

Preparation info

Serves
8

Difficulty
Easy
Ready in
3 hr

Appears in

Recipes from Milan and Lombardy

By Slow Food

Published 2018

About

Ingredients

500 g fresh borlotti beans (or 150 g dried borlotti beans)
2

Method

If using dried beans, soak them for at least 12 hours, then drain and rinse. If using fresh beans, pod them. Chop all the vegetables, keeping them separate.

Mince together 1 garlic clove, the parsley and the lardo. Sauté this mixture in a large pot for a few minutes, then add the pork rind with the onion, celery and carrots, the remaining whole garlic clove, the sage leaves and the rose

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