Minestrone Milanese with Rice or Pasta

Why You’ll Love This Recipe

I love Minestrone Milanese because I get a satisfying combination of tender vegetables, creamy beans, and soft rice or pasta in every spoonful. A Parmesan rind, a little tomato, and fresh herbs give the broth plenty of savory depth, while a final drizzle of good olive oil keeps the flavor rich and fresh.

I also appreciate how easy this dish is to make. I chop the vegetables, simmer everything in one pot, and cook the rice or pasta right in the soup, so I get a big, nourishing meal with minimal cleanup and plenty of leftovers.

Another reason I keep this recipe in my rotation is its flexibility. I can use whatever vegetables are in season, choose rice for a traditional Milanese version or pasta for a quicker one, and serve it hot in winter or at room temperature in summer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements below.)

For the Soup Base

• 3 tablespoons extra-virgin olive oil
• 2 ounces (55 g) pancetta, finely diced, optional
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can (14.5 ounces) diced tomatoes, or 2 fresh ripe tomatoes, chopped

For the Vegetables and Beans

• 2 medium potatoes, peeled and diced
• 2 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 2 cups chopped savoy cabbage or Swiss chard
• 1 can (15 ounces) borlotti or cannellini beans, drained and rinsed
• 1 Parmesan rind, about 2 to 3 inches
• 1 bay leaf
• 1 sprig fresh rosemary or 1 teaspoon dried oregano
• 8 cups low-sodium vegetable or chicken broth, plus more as needed
• Salt and freshly ground black pepper, to taste

For the Rice or Pasta

• 3/4 cup Arborio or Carnaroli rice, or 1 cup small pasta such as ditalini or small shells

For Serving

• Freshly grated Parmesan cheese
• Chopped fresh parsley or basil
• Extra-virgin olive oil, for drizzling
• Freshly cracked black pepper
• Crusty bread

Directions

1. I heat the olive oil in a large Dutch oven or heavy soup pot over medium heat. If I’m using pancetta, I add it first and cook for 4 to 5 minutes until the fat renders and it turns lightly golden.
2. I add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until softened and fragrant. I add the garlic and cook for 30 seconds.
3. I stir in the tomato paste and cook for 1 to 2 minutes until it darkens slightly. I add the diced tomatoes and cook for another 3 minutes.
4. I add the potatoes, zucchini, green beans, cabbage, beans, Parmesan rind, bay leaf, and rosemary. I pour in the broth and bring everything to a boil.
5. I reduce the heat to a gentle simmer, partially cover the pot, and cook for 25 to 30 minutes, stirring occasionally, until the vegetables are tender and the broth has thickened slightly. I take care to keep the heat low, since a vigorous boil can break up the vegetables.
6. I remove the rosemary sprig and bay leaf. I season with salt and pepper, tasting first, since the broth and Parmesan rind already add salt.
7. I stir in the rice or pasta and cook, stirring often, until just tender: about 15 to 18 minutes for rice, or 8 to 10 minutes for small pasta. I add a splash more broth or water if the soup becomes too thick, since the rice and pasta absorb liquid as they cook.
8. I remove the pot from the heat, discard the Parmesan rind, and let the soup rest for 10 minutes. The soup should be thick, almost like a stew, and the flavors deepen as it sits.
9. I ladle the minestrone into bowls and serve it hot or warm, topped with Parmesan, parsley, a generous drizzle of olive oil, and cracked pepper, with crusty bread on the side.

Servings and Timing

I get approximately 6 to 8 generous servings from this recipe.

• Servings: 6–8
• Prep time: 20 minutes
• Cook time: 50 minutes
• Total time: About 1 hour 10 minutes

The exact cooking time depends on the vegetables and whether I use rice or pasta, so I taste both as they cook rather than relying only on the clock.

Variations

• Pasta Version: I use ditalini, small shells, or broken spaghetti and cook it directly in the soup for a quicker, more everyday minestrone.
• Vegan Version: I skip the pancetta and Parmesan rind, use vegetable broth, and finish with nutritional yeast and extra olive oil.
• Pesto Minestrone: I stir a spoonful of basil pesto into each bowl for a fresh, herby flavor, like a soup alla Genovese.
• Spring Version: I add peas, asparagus, and fresh spinach during the last 10 minutes of cooking.
• Heartier Version: I add diced Italian sausage or smoked ham hock to the base for extra richness.
• Gluten-Free Version: I use rice in place of pasta, which makes the traditional Milanese version naturally gluten-free, and check that my broth is gluten-free.

Storage/Reheating

I prefer eating Minestrone Milanese the day after I make it because the flavors deepen and the soup becomes thicker and more cohesive.

If I have leftovers, I let the soup cool slightly, then transfer it to an airtight container and refrigerate it promptly. I keep it refrigerated for up to 4 days. The rice or pasta will absorb broth and soften as it sits, so I add a splash of water or broth when reheating.

For reheating, I warm the soup in a saucepan over medium-low heat, stirring occasionally, until hot. I can also reheat a portion in the microwave in short intervals, stirring between each one.

I can freeze the soup base, without the rice or pasta, for up to 3 months. I thaw it overnight in the refrigerator, reheat it, and cook fresh rice or pasta in it before serving, which keeps the texture at its best.

I can also enjoy leftovers at room temperature, as many Italians do in summer, drizzled with olive oil and a spoonful of pesto.

FAQs

What makes minestrone Milanese different from other minestrone?

The Milanese version is thick and hearty, traditionally made with rice, though pasta is also common. It often includes potatoes, savoy cabbage, borlotti beans, and a bit of pancetta or a Parmesan rind, and it’s served warm or at room temperature with olive oil and Parmesan.

Should I use rice or pasta?

I use rice for a traditional Milanese soup that turns creamy and thick, and pasta for a quicker, more familiar version. I keep in mind that either one will absorb broth as it sits.

Can I use dried beans?

Yes. I soak 1 cup of dried borlotti or cannellini beans overnight, cook them until tender, and add them with the vegetables. Canned beans are a convenient shortcut that works just as well.

What vegetables can I swap in?

I use whatever is in season, such as leeks, fennel, peas, pumpkin, kale, or tomatoes. I add firmer vegetables early and tender ones, like peas and spinach, near the end.

Can I make it ahead?

Yes. I make the soup up to 3 days ahead and refrigerate it, then reheat it with a splash of broth and fresh rice or pasta. The flavor often improves overnight.

Conclusion

Minestrone Milanese with Rice or Pasta is one of my favorite ways to turn a handful of humble vegetables and pantry staples into a thick, comforting, and deeply satisfying meal. Tender vegetables, creamy beans, and soft rice or pasta come together in a savory broth for a soup that feels special but takes hardly any effort.