Minestrone alla milanese

Method

Heat olive oil in a large heavy-bottomed pot and fry the diced pancetta until the fat renders, then add the chopped onion, celery, and carrot, cooking gently until softened. Add the minced garlic and cook for one minute, then stir in the diced potato, cabbage, and courgette, coating them well in the oil. Pour in the tinned tomatoes with juice and the stock, bring to a simmer, and cook for about 15 minutes until the vegetables begin to soften. Add the drained cannellini beans and the risotto rice, stirring well, and continue simmering for another 15-18 minutes until the rice is tender and the vegetables are completely cooked. Finish with the chopped parsley, season generously with salt and pepper, and serve hot with grated Parmigiano-Reggiano scattered over each bowl.