Milanese Minestrone Soup
This long and slow cooked Milanese Minestrone Soup is what you will find in a trattoria in Italy’s capital city of Milan. Loaded with vegetables, herbs, beans and rice, this soup gets a major flavor boost from a very Italian ingredient.
In typical Italian fashion, different regions of Italy have their own take on this popular soup. Minestrone translates to ‘big soup’ and seasonal vegetables are always used with a few differences depending on where you are.
An example of another Italian soup region is my Autumn Minestrone Soup. This is more of the Roman-style using lots of vegetables, beef stock and pasta whereas this Milanese version uses herbs, cabbage, pancetta and chicken stock that is lighter in color. Another version of minestrone soup from the Liguria region adds pesto.
The soup is started with cooking pork, traditionally guanciale (gwan-chall-eh) which is pork jowls or cheek. Since this is not always available to most of us, pancetta can also be used.
Italian Arborio or carneroli rice is added towards the end of the cooking and this is what gives the soup it’s thick consistency.
The major flavor booster for this recipe is the rind from a Parmesan cheese wedge. There’s a couple of reasons for this, so please don’t skip this step.
- The rind of the wedge is used in the soup for amazing flavor. It’s the Italian soup secret to amazing flavor.
- Pre-grated cheese has no taste and who knows what cheese you’re buying.
This soup freezes so well. I like to re-use the soup containers from my Chinese takeout. To reheat, I microwave for a couple of minutes to loosen the soup from the container, then add to a saucepan to heat through.
If you’ve tried this Milanese Minestrone Soup or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!