Minestrone alla Milanese

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Minestrone alla milanese is a traditional Italian soup originating from Milan. This hearty and comforting dish is packed with a variety of vegetables, beans, and pasta, making it a nutritious and satisfying meal. The recipe calls for ingredients like tomatoes, carrots, celery, onions, and cabbage, all simmered together in a flavorful broth. The addition of saffron gives this minestrone its distinct Milanese twist, adding a subtle yet delightful aroma and taste. Serve this wholesome soup with crusty bread for a complete and nourishing meal.

Keywords: Minestrone, Milanese, Italian, soup, saffron

Minestrone alla milanese recipe details

Minestrone alla milanese recipe, recipe Rating: 4.6
Number of votes:110

This excellent minestrone is cheap and easy to make. This classic soup of cannellini beans is flavored with rosemary and basil.
Ready in: 2 hours 20 mins

Ingredients

Serves: 10

• 1/3 cup olive oil
• 3 tablespoons butter or margarine
• 2 medium onions, chopped
• 3 medium carrots, coarsely chopped
• 1 large potato, peeled and cubed into 3/4-inch pieces
• 3 ribs celery, coarsely chopped
• 1/4 pound green beans, trimmed and chopped into 1-inch pieces
• 2 zucchini, cubed into 1/2-inch pieces
• 1/2 pound cabbage, coarsely shredded
• 1 clove garlic, minced
• 1 can (28 ounce) Italian plum tomatoes, undrained
• 3 1/2 cups beef broth
• 1 1/2 cups water
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil leaves, crushed
• 1/4 teaspoon dried rosemary leaves, crushed
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 can (16 ounce) cannellini beans
• Freshly grated Parmesan cheese

Preparation method

Prep: 20 mins | Cook: 2 hours

1. Heat oil and butter in a 6-quart stockpot over medium heat. Add onions; cook and stir 6 to 8 minutes until onions are soft and golden but not brown.
2. Stir in carrots and potato; cook and stir 5 minutes. Stir in celery and green beans; cook and stir 5 minutes.
3. Stir in zucchini; cook and stir 3 minutes. Stir in cabbage and garlic; cook and stir 1 minute more.
4. Drain tomatoes, reserving juice. Add broth, water and reserved juice to stockpot. Chop tomatoes coarsely; add to stockpot. Stir in salt, basil, rosemary, pepper and bay leaf.
5. Bring to a boil over high heat; reduce heat to low. Cover and simmer 1 1/2 hours, stirring occasionally.
6. Rinse and drain cannellini beans; add to stockpot. Uncover and cook over medium-low heat 30 to 40 minutes more until soup thickens, stirring occasionally. Remove bay leaf. Serve with cheese.