📝 About This Recipe
This isn't just a vegetable soup; it is a rich, slow-simmered masterpiece from the heart of Milan that celebrates the earth's bounty. Unlike its lighter southern cousins, the Milanese version is distinguished by its creamy texture, the inclusion of nutty Arborio rice, and a fragrant 'pesto' of lard and herbs known as the battuto. It is a hearty, soul-warming bowl where silky white cannellini beans meet seasonal greens in a symphony of Northern Italian tradition.
🥗 Ingredients
The Aromatic Base (Soffritto & Battuto)
- 2 ounces Pancetta or Lardo (finely minced into a paste)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 medium Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into small cubes)
- 2 pieces Celery Stalks (diced to match the carrots)
- 2 pieces Garlic Cloves (minced)
The Heart of the Soup
- 1.5 cups Cannellini Beans (cooked, or one 15oz can, rinsed and drained)
- 1 large Russet Potato (peeled and cubed)
- 2 small Zucchini (diced)
- 2 cups Savoy Cabbage (shredded)
- 1 bunch Swiss Chard or Spinach (stems removed, leaves chopped)
- 1/2 cup Canned San Marzano Tomatoes (crushed by hand)
- 8 cups Vegetable or Light Chicken Stock (low sodium)
- 1 piece Parmigiano-Reggiano Rind (about 2-3 inches long)
The Finishers
- 1/2 cup Arborio or Carnaroli Rice (uncooked)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or stockpot, heat the olive oil over medium-low heat. Add the minced pancetta or lardo, allowing the fat to render and melt slowly until it becomes translucent.
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2
Add the onion, carrots, and celery to the pot. Sauté gently for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onion is golden. Do not rush this step; this 'soffritto' is the flavor foundation.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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4
Add the cubed potato and the crushed tomatoes. Cook for 5 minutes, allowing the tomatoes to caramelize slightly and the potatoes to coat in the aromatic fats.
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5
Pour in the stock and add the Parmigiano-Reggiano rind. Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover partially and simmer for 20 minutes.
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6
Stir in the shredded Savoy cabbage and the zucchini. Continue to simmer for another 15 minutes.
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7
Add the cannellini beans. If using canned, ensure they are well-rinsed. If using home-cooked beans, add a splash of their cooking liquid for extra creaminess.
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8
Take about one cup of the soup (mostly potatoes and beans) and blitz it in a blender or mash it with a fork, then stir it back into the pot. This creates that signature thick, velvety Milanese texture.
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9
Add the Arborio rice and the chopped Swiss chard or spinach. Stir well to ensure the rice doesn't stick to the bottom.
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10
Simmer for 15-18 minutes, or until the rice is 'al dente' and the greens have wilted perfectly. The starch from the rice will thicken the soup significantly.
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11
Remove the cheese rind. Season the soup generously with salt and freshly cracked black pepper. Taste and adjust—the flavors should be deep and balanced.
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12
Turn off the heat. Stir in the fresh parsley and half of the grated Parmigiano-Reggiano. Let the soup rest for 5 minutes before serving to allow the flavors to marry.
💡 Chef's Tips
Always use a Parmigiano-Reggiano rind; it adds an indescribable umami depth that salt alone cannot provide. If the soup becomes too thick after adding the rice, simply thin it with a little extra warm stock or water. For a vegetarian version, omit the pancetta and use a 'battuto' of finely minced parsley, garlic, and extra olive oil. Don't overcook the rice; it will continue to soften in the residual heat of the soup. This soup actually tastes better the next day, though you may need to add a splash of water when reheating as the rice absorbs liquid.
🍽️ Serving Suggestions
Serve with a thick slice of toasted sourdough rubbed with a raw garlic clove. Pair with a crisp Northern Italian white wine like a Lugana or a light Gavi. Offer a small bowl of extra grated Parmigiano-Reggiano and red pepper flakes at the table. A final drizzle of high-quality, peppery extra virgin olive oil over each bowl is essential. Accompany with a simple side salad of bitter greens like radicchio to balance the richness.