Milanese-Style Minestrone

Name: Milanese-Style Minestrone
Yield: Makes 12 generous Servings
Cuisine: Italy
Ingredients: 1 bouquet garni: 1 bunch of parsley, 1 fresh rosemary sprig, and 1 bay leaf; 1 bouquet garni: 1 bunch of parsley, 1 fresh rosemary sprig, and 1 bay leaf; 1 bouquet garni: 1 bunch of parsley, 1 fresh rosemary sprig, and 1 bay leaf; 1 bouquet garni: 1 bunch of parsley, 1 fresh rosemary sprig, and 1 bay leaf; 4 medium-size tomatoes, peeled, seeded, and chopped, or 2 cups canned, seeded and drained; 2 carrots, quartered lengthwise and chopped; ¼ pound pancetta, prosciutto, or raw pork, cut into ¼-inch cubes; ¼ pound pancetta, prosciutto, or raw pork, cut into ¼-inch cubes; 1-½ cups shucked fresh beans such as cranberry (1 pound unshucked) or fava beans (1-½ pounds unshucked); 1-½ cups shucked fresh beans such as cranberry (1 pound unshucked) or fava beans (1-½ pounds unshucked); 1-½ cups shucked fresh beans such as cranberry (1 pound unshucked) or fava beans (1-½ pounds unshucked); 2 zucchini, quartered lengthwise and sliced; ¾ cup long-grain rice, preferably basmati; 1 medium-size waxy potato, peeled and cut into ½-inch cubes; 10 cups chicken or vegetable broth; 10 cups chicken or vegetable broth; ½ head of cabbage, preferably Savoy, shredded, cooked in boiling water for 5 minutes, and drained; 6 garlic cloves, chopped and crushed to a paste; ½ head of cabbage, preferably Savoy, shredded, cooked in boiling water for 5 minutes, and drained; ½ head of cabbage, preferably Savoy, shredded, cooked in boiling water for 5 minutes, and drained; 1 cup dried cannellini, Great Northern, or navy beans, soaked and cooked, about 3 cups, or 1-½ cups uncooked if you’re using dried beans alone; 1 cup dried cannellini, Great Northern, or navy beans, soaked and cooked, about 3 cups, or 1-½ cups uncooked if you’re using dried beans alone; 1 cup dried cannellini, Great Northern, or navy beans, soaked and cooked, about 3 cups, or 1-½ cups uncooked if you’re using dried beans alone; 1 cup dried cannellini, Great Northern, or navy beans, soaked and cooked, about 3 cups, or 1-½ cups uncooked if you’re using dried beans alone; salt and pepper; salt and pepper; 6 garlic cloves, chopped and crushed to a paste; 1 tightly packed cup fresh basil leaves, shredded; 1 large onion, chopped; 5 tablespoons unsalted butter

Preparation info

Makes
12
generous Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

The Milanese of course make their minestrone a little differently from the Tuscans. Both soups contain many of the same vegetables, but the Milanese don’t thicken theirs at the end with the pureed beans. In the summer the Milanese sometimes serve this soup at room temperature.

Don’t worry about following this recipe exactly; think of it more as a model for using summer vegetables. This soup calls for both fresh and dried beans, but if yo

Ingredients

Europe
Italy
Milan
Mediterranean
Summer
Leftovers
Soup
Gluten-free

Ingredients

Method