Minestrone Ala Milanese
Transport your taste buds to the heart of Milan with this hearty and aromatic *Minestrone Ala Milanese*. This iconic Italian vegetable soup is elevated with vibrant saffron and creamy Arborio rice, giving it a luxurious twist that's unique to the Milanese tradition. Packed with wholesome ingredients like borlotti beans, green beans, zucchini, and russet potatoes simmered in a rich vegetable broth, this dish is as nutritious as it is flavorful. A final touch of Parmesan cheese melts into the soup, adding depth and richness, while fresh herbs infuse every spoonful with freshness. Perfect for cozy weeknight dinners, this comforting bowl pairs wonderfully with crusty bread and is sure to become a family favorite. Whether you're seeking a soul-warming vegetarian meal or a taste of authentic Italian cuisine, this saffron-spiked minestrone is a must-try delight!
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 2 small, diced Carrot
- 2 diced Celery stalks
- 3 minced Garlic cloves
- 150 grams, trimmed and chopped Green beans
- 1 medium, diced Zucchini
- 1 medium, peeled and diced Russet potato
- 400 grams, crushed Canned tomatoes
- 1.5 liters Vegetable broth
- 400 grams, cooked or canned, drained and rinsed Borlotti beans
- 80 grams Arborio rice
- 1 sprig Fresh rosemary
- 2 sprigs Fresh thyme
- 0.25 teaspoons Saffron threads
- 1 teaspoons (or to taste) Salt
- 0.5 teaspoons (or to taste) Black pepper
- 50 grams, plus extra for serving (optional) Grated Parmesan cheese
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until softened and fragrant.
Stir in the minced garlic and cook for another 1 minute, being careful not to let it burn.
Add the green beans, zucchini, and potato to the pot. Stir to coat the vegetables in the oil.
Pour in the crushed tomatoes and vegetable broth, stirring to combine.
Add the borlotti beans, rosemary, and thyme sprigs. Season with salt and pepper.
Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
Add the Arborio rice and saffron threads to the pot, stirring well. Continue to simmer for another 15-20 minutes, or until the rice is tender and the soup has slightly thickened.
Remove the rosemary and thyme sprigs. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Stir in the grated Parmesan cheese until melted and fully incorporated.
Ladle the soup into bowls. Garnish with additional Parmesan cheese and chopped parsley if desired. Serve warm with crusty bread.
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 1174 mg | 51% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 10.0 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1311 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
