Milanese Minestrone Soup

Ingredients

• 1 tablespoon olive oil
• 1 cup (1/4 pound/113 grams) pancetta or unsmoked pork belly, finely chopped
• 2 cups (256 grams) onion, finely chopped
• 4 small garlic cloves (peeled, finely chopped)
• 4 large celery stalks (chopped)
• 3 medium carrots. peeled and chopped
• 1 large or 2 medium zucchini/courgette (chopped small)
• 1 1/2 cups (340 grams) potatoes, peeled and diced
• 2 tablespoons fresh basil (finely chopped)
• 2 tablespoons flat leaf Italian parsley (finely chopped)
• 2 teaspoons fresh sage (finely chopped)
• 2 cups (425 grams) peeled and chopped tomatoes, drained of the juice
• 12 cups (3 liters) chicken broth/stock
• Parmesan cheese wedge
• 3/4 cup (150 grams) arborio rice
• 2 cups (178 grams) green cabbage, chopped
• 2 cups (425 grams) cannellini beans, rinsed
• Salt to taste

Instructions

1. 1

   To a large soup pan, add the olive oil over medium heat.

2. 2

   Add the pancetta and onions and cook until the onions are softened. Add the garlic and stir, cook for 1 minute. Add the celery, carrots, zucchini, potatoes, basil, parsley and sage. Stir to combine all the ingredients. Stir in the tomatoes and chicken stock.

3. 3

   Cut the rind (secret ingredient) off the Parmesan cheese and add to the soup.

4. 4

   Bring to a simmer, partially cover with a lid and cook for 30 minutes.

5. 5

   After 30 minutes, add the rice and cabbage, then simmer for 25 minutes until the rice is tender and the soup is thickened. The rice will absorb a lot of the liquid. If it's getting too thick add more broth/stock or water.

6. 6

   Stir in the cannellini beans and remove the Parmesan rind.

7. 7

   Taste for seasoning (depending how salty your chicken broth/stock is) and add salt if needed.

8. 8

   Serve hot, topped with grated Parmesan cheese.