WHEN YOUR HANDS ARE COLD
When your hands and feet are cold,
your nose is running,
and even your mood seems to have caught the weather,
there is probably no better remedy than a pot of minestrone slowly simmering on the stove.
Not because it’s magical. Maybe a bit.
Because it’s patient.
And sometimes that’s exactly what winter asks of us.
THERE IS NO SINGLE ITALIAN MINESTRONE
Like ragù, minestrone changes throughout Italy.
Every region has its own version.
Every family makes small adjustments.
Some recipes include cabbage.
Others zucchini.
Some use beans.
Others rice.
Others pasta.
Some are thick enough to stand a spoon upright.
Others are almost broths.
This version comes from Milan.
THE SECRET ISN’T THE INGREDIENTS
People often ask what the secret ingredient is.
There isn’t one.
The real secret is time.
A good minestrone doesn’t rush.
The vegetables slowly soften.
The beans release their starch.
The broth becomes richer almost without you noticing.
Of course, everyday life doesn’t always allow two hours of simmering.
Mine certainly doesn’t.
Sometimes I turn off the heat as soon as the potatoes are tender.
Tradition is beautiful.
Real life is beautiful too.
HOW MILAN BUILDS FLAVOR
Milan’s version begins with an aromatic mixture of pancetta, parsley, and onion.
It quietly builds depth before the vegetables even arrive.
If you’d rather make a vegetarian version, simply omit the pancetta and adjust the salt once the soup has finished cooking.
Milan's authentic minestrone soup
Cabbage and other vegetables soup with pancetta and beans.
Ingredients
- 1,4 oz pancetta or of pork rind 40 gr - 1 thick slice
- a big handful of parsley
- 1/2 white onion
- 1 garlic clove
- 1 carrot
- 2 medium potatoes
- 3-4 sage leaves
- 1 rosemary sprig
- 1 celery stalk
- 3,5 oz beans (precooked or raw, in which case soak them overnight) 100 gr - 1,5 cups
- 1/4 savoy cabbage
- 2 oz short rice (Originario or Roma, or what you find) 60 gr - 1/3 cup
- 1 medium tomato or 1/2 cup of passata, when they're not in season
- extra-virgin olive oil
- parmesan cheese grated
Instructions
-
Peel and cut the carrot and the potatoes in chunks. Slice the celery stalk. Slice the cabbage and set it aside. Cut the tomato in chunks and set it aside as well.
-
Coarsely chop or blend the pancetta/pork rind, parsley, and onion.
-
Place it all in a medium/large pot. Add the garlic clove, the carrot, the potatoes, the beans (if uncooked), the celery, the rosemary sprig, and the sage leaves. Cover with water by an inch and bring to a boil.
-
Lower the heat to the minimum and simmer for two hours, lid on.
-
Add the savoy cabbage and cook 10 minutes more.
-
Add the rice, beans (if precooked), and tomato, and cook 20 minutes or the cooking time on the rice package directions.
-
When done, add salt to taste (you should need very little if you use pancetta).
-
Serve the minestrone soup hot, garnished with a teaspoon of olive oil, parsley, and black pepper. You can also add a teaspoon of grated parmesan cheese.
Recipe Notes
You can skip the pancetta and make this a vegetarian minestrone recipe. In this case you'll probably need to add a little more salt.
FROM ITALIAN WINTER SIMPOSIO
This recipe first appeared in Italian Winter Simposio, where Italy is explored through its slowest season: comforting recipes, winter rituals, quiet landscapes, and the simple pleasure of gathering around a warm table.
Enjoy your authentic Italian minestrone soup!
Claudia