Minestrone alla Milanese – Milanese Minestrone


      3 Tbs olive oil
      5 oz (150 g) fresh belly of pork
      2 oz (50 g) fatty bacon
      1 Tbs chopped onions
      1 Tbs flat-leaved parsley, finely
      1 tsp garlic, finely chopped
      2 sticks celery
      2 carrots
      3 mealy potatoes
      2 zucchini
      1 lb (500 g) tomatoes
      1 Tbs basil, roughly chopped
      8 oz (250 g) borlotti beans, shelled
      1 small savoy cabbage
      8 oz (250 g) freshly-shelled peas
      5 oz (150 g) arborio or vialone rice
      2½ oz (60 g) grated Parmesan


  • Heat up the oil in a large soup saucepan. 
  • Gently fry the belly of pork, bacon, onion, parsley, and garlic in the oil. 
  • Wash and peel the celery, carrots and potatoes, and chop the vegetables. 
  • Wash and cube the zucchini, skin and de-seed the tomatoes and cut into small pieces. 
  • Add the vegetables, basil and beans to the saucepan and cover with 10 cups of water. 
  • Cover and leave to simmer for 2 hours.
  • Wash the cabbage and cut into thin strips. 
  • Add with the peas to the saucepan; 15 minutes later, add the rice. 
  • Simmer for a further 20 minutes or until the rice is cooked. 
  • Stir in the Parmesan and season with salt. 
  • Minestrone is eaten hot, but can be served lukewarm in the summer. 
  • A chilled Soave or Pinot grigio would go well with this dish.