Teresa's Recipes
Minestrone Alla Milanese
Experience the heart of Italy with this vibrant Minestrone Alla Milanese, a traditional vegetable soup brimming with fresh, wholesome ingredients. This comforting dish combines a medley of colorful vegetables, hearty cannellini beans, and small pasta, all simmered in a rich broth. Perfect for warming up on a chilly day or serving as a delightful starter for any Italian meal, this minestrone is not just a soup; it's a bowl of love that tells the story of Milan's culinary heritage.
Ingredients
- 2 tablespoons Olive oil
- 1 medium, chopped Onion
- 2 cloves, minced Garlic
- 2 medium, diced Carrots
- 2 stalks, diced Celery
- 1 (14.5-ounce) can Canned diced tomatoes
- 1 (15-ounce) can, drained and rinsed Cannellini beans
- 6 cups Chicken or vegetable broth
- 1 cup Small pasta (like ditalini or elbow)
- 2 cups, fresh Spinach
- to taste Salt
- to taste Black pepper
- for serving, grated Parmesan cheese
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Calories: 250
- Fat: 7g
- Carbs: 38g
- Protein: 10g
- Sodium: 600mg
- Sugar: 5g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, diced carrots, diced celery, and minced garlic. Sauté until the vegetables are soft and fragrant, about 10 minutes.
- Stir in the canned diced tomatoes, cannellini beans, and broth. Increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to a gentle simmer and cook for 30 minutes, allowing the flavors to meld.
- Add the small pasta to the pot and cook according to package instructions until al dente, about 10 minutes.
- Fold in the fresh spinach and cook for an additional 2 minutes, or until wilted.
- Season the soup with salt and black pepper to taste.
- Ladle the soup into bowls and serve hot, topped with a generous sprinkle of grated Parmesan cheese.