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!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot over medium heat.

Step 2

Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until softened and fragrant.

Step 3

Stir in the minced garlic and cook for another 1 minute, being careful not to let it burn.

Step 4

Add the green beans, zucchini, and potato to the pot. Stir to coat the vegetables in the oil.

Step 5

Pour in the crushed tomatoes and vegetable broth, stirring to combine.

Step 6

Add the borlotti beans, rosemary, and thyme sprigs. Season with salt and pepper.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally.

Step 8

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.

Step 9

Remove the rosemary and thyme sprigs. Taste the soup and adjust the seasoning with additional salt and pepper if needed.

Step 10

Stir in the grated Parmesan cheese until melted and fully incorporated.

Step 11

Ladle the soup into bowls. Garnish with additional Parmesan cheese and chopped parsley if desired. Serve warm with crusty bread.

Nutrition Facts

Serving size	3639.9 grams (3639.9g)

Amount per serving	% Daily Value*
Calories	2260

Total Fat 73.30g	94%
Saturated Fat 14.30g	72%
Polyunsaturated Fat 12.30g
Cholesterol 13mg	4%
Sodium 9060mg	394%
Total Carbohydrate 327.40g	119%
Dietary Fiber 80.50g	288%
Total Sugars 74.60g
Protein 85.30g	171%

Vitamin D 0IU	0%
Calcium 986mg	76%
Iron 25mg	139%
Potassium 8546mg	182%

*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.

Source of Calories

Fat: 28.6%

Protein: 14.8%

Carbs: 56.7%