June 23,



Minestorone Alla Milanese

70g pancetta or bacon
1/4 onion (70g), cut into 1cm x 1cm dice
1/4 carrot (30g), 1cm x 0.5cm
30g celery, 1cm x 1cm
30g lentil, 1cm x 1cm
1 potato (70g),1cm x 1cm;
put into the bouillon
50g zucchini, 1cm x 0.5cm
30g cabbage, 1cm x 1cm
20g green bean, 1cm x 1cm
700ml bouillon
10g butter(optional)

1. Heat the olive oil in a pot and cook the pancetta
until crispy. high-heat
Add the carrots, celery and onions to the pot.
Cover for a few minutes.

2. Add the lentil and half of the chicken broth.
Discard the fat.
Remove the pancetta from the pot and cut; place in bowls.

3. Cook over medium high-heat until the vegetables are tender but still hold their shape.
  • 10 minutes before serving, add potatoes and remaining chicken broth.

  • 5 minutes before serving, add zucchini and cabbage

  • 2 minutes before serving, add the green beans
4. Remove from the heat, add the butter to the pot.

If you don't remove the pancetta, it release its flavor too much.
The pancetta itself tastes nothing.
Feel free to add pasta or rice
Cook until
pasta: al dente
rice : tender but still a bit firm in the center of each grain