How to make Milanese minestrone, with savoy cabbage, zucchini, carrots, onion, celery, peeled spring onions, potatoes, fresh or dried borlotti beans, tomato, tomato sauce, garlic, sage, rosemary, parsley, bacon or lard, fresh rind of pork, grated parmesan, salt and pepper.
Ingredients for 8 people
- 200 g of rice
- 300 g of savoy cabbage
- 3 carrots
- 1 courgette
- 1 onion
- 300 g of peeled spring onions
- 1 small celery
- 300 g of fresh shelled borlotti beans (or 100 g of dried and soaked beans)
- 3 potatoes
- 1 ripe tomato, peeled and seeded
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- 1 teaspoon tomato sauce (in a tube)
- 1 clove of garlic
- 1 sprig of rosemary
- 1 sprig of sage
- 1 bunch of parsley
- 60 g of sliced bacon or lard
- 100 g of fresh pork rind cut into small pieces
- 100 g of grated Parmesan
- salt and pepper
How to prepare Milanese minestrone
Clean and wash all the vegetables.
Chop the parsley, sage, rosemary, bacon and onion, then put them in the blender.
After blending them, place them in a pan to fry, then add the rinds, whole potatoes and all the vegetables cut into slices, excluding the savoy cabbage.
Cover with three liters of salted water and cook slowly over medium heat for two and a half hours, then add the tomato sauce, the cabbage cut into julienne strips and the rice, continue cooking for another twenty minutes.
When all the vegetables are very cooked and the rinds almost reduced to jelly, remove from the heat and add a pinch of pepper and plenty of grated cheese.
This minestrone can be served both hot and cold, depending on the season and taste.
