The underestimated wealth of flavors in Minestrone alla Milanese is only outweighed by the abundance of nutritional values it holds.
Minestrone alla Milanese

Minestrone alla Milanese
Prep time
Cook time
Total time
Recipe type: Soups and Stews
Cuisine: Italian
Serves: 8
  • 1/4 pound green beans
  • 2 medium zucchini
  • 1 large potato
  • 1/2 pound cabbage; coarsely shredded
  • 1/3 Cup olive oil
  • 3 Tablespoons butter
  • 2 medium onions; chopped
  • 3 medium carrots; coarsely chopped
  • 3 ribs celery; coarsely chopped
  • 1 clove garlic; minced
  • 1 can (28 ounces) Italian plum tomatoes; drain, reserve juice
  • 3 1/2 Cups beef broth
  • 1 1/2 Cups water
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil; crushed
  • 1/2 teaspoon dried rosemary; crushed
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1 can (16 ounces) cannellini beans; rinsed and drained
  1. Trim green beans; cut into 1-inch pieces.
  2. Trim zucchini; cut into 1/2-inch cubes.
  3. Peel potato; then cut into 3/4-inch cubes.
  4. Heat oil and butter in a non-reactive Dutch oven over medium heat. Add onion; cook and stir 6 minutes until onions are soft, but not brown.
  5. Stir in carrots and potato, cook for 5 minutes. Add celery and green beans; cook for 5 more minutes. Then add zucchini; cook for 3 minutes, and finally add cabbage and garlic and stir for 1 minute.
  6. Add broth, water and reserved tomato juice to pot. Add coarsely chopped tomatoes to pot. Stir in salt, basil, rosemary, pepper and bay leaf.
  7. Bring to a boil; reduce heat to low. Cover and simmer 1 1/2 hours, stirring occasionally. Add cannellini beans. Uncover pot and cook over medium-low heat 30 minutes until soup thickens, stirring occasionally.
  8. Remove bay leaf. Sprinkle freshly grated Parmesan cheese on top before serving if desired.


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