Minestrone Alla Milanese

Minestrone Alla Milanese

  • Prep time: 15
  • Cook time: 75
  • Yield: 8
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Ingredients
  • 2 carrots, cut into thin slices
  • 1 stalk celery, sliced
  • 1 zucchini, cubed
  • 2 gold potatoes, cubed
  • 1 14oz can diced tomatoes
  • 1 15oz can cannellini beans, drained and rinsed
  • 1/4 head Savoy cabbage, chopped
  • 1 cup arborio rice
  • 1-1/2 cups frozen peas, thawed
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 sage leaves
  • 2 large sprigs flat parsley
  • 8 basil leaves
Nutrition Facts
Serves 8

Description

Minestrone Alla Milanese is a regional variant of minestrone soup specific to Northern Italy and the area of Milan. While it is common to find pasta in the Southern style of minestrone, this Northern spin makes use of the addition of rice instead.

Northern and Southern Italian cuisines exhibit distinct differences due to variations in geography, climate, historical influences, and cultural traditions. While it’s important to note that Italy is a country with diverse regional cuisines, broadly speaking, Northern and Southern Italian culinary styles can be characterized by certain features:

Northern Italian Cuisine:

Climate and Geography: The Northern regions of Italy, including areas such as Lombardy, Veneto, and Emilia-Romagna, experience a cooler climate and are influenced by the Alps. This has an impact on the types of crops and livestock that thrive in the region.

Butter and Cream: Northern Italian cuisine tends to use more butter and cream in its dishes compared to the south. Creamy sauces, such as Alfredo and Béchamel, are common in Northern recipes. Butter is preferred over olive oil in many instances.

Rice and Polenta: Northern Italy is known for its production of rice, and risotto, a creamy rice dish, is a staple. Polenta, a dish made from cornmeal, is also more prevalent in the north.

Cheese: Northern regions are famous for their rich and diverse cheeses. Parmigiano-Reggiano, Grana Padano, Gorgonzola, and Taleggio are some examples of cheeses that play a prominent role in Northern Italian dishes.

Meat-based Dishes: Beef, pork, and game are more commonly featured in Northern Italian cuisine. Milan, in Lombardy, is known for its iconic dish, Osso Buco, which is braised veal shanks.

While these generalizations provide an overview, it’s important to recognize that there is significant diversity within both Northern and Southern Italian cuisines, with each region having its own unique dishes and culinary traditions.

Instructions

  • 1. Heat butter and oil in large pot or dutch oven.
  • 2. Cook onions until translucent, 4 minutes.
  • 3. Add garlic, cook until fragrant, about 1 minute.
  • 4. Add carrots, zucchini, celery, potatoes, tomatoes, beans, and herbs.
  • 5. Add stock and bring to simmer, reduce heat, cover and simmer 1 hour.
  • 6. Add peas, cabbage, rice, continue to simmer covered 15-20 minutes until rice is cooked.
  • 7. Season with salt and pepper.