MINESTRONE ALLA MILANESE FROM ‘THE ITALIAN SUMMER KITCHEN’ BY CATHY WHIMS

Minestrone alla Milanese is named for Italy’s most sophisticated city…certainly not the home of ‘cucina povera’

I’ve always had a soft spot for Italian dishes in the category of  cucina povera—the so-called “food of the poor.” It’s proof that humble ingredients, cooked with care, can turn into the kind of dishes you dream about long after the last spoonful. Case in point: Minestrone alla Milanese, which I plucked straight from Cathy Whims’ brand-new cookbook, The Italian Summer Kitchen (complete with dreamy watercolor illustrations by Kate Lewis). 

What makes this Minestrone “alla Milanese”?

When you see the phrase alla Milanese on a menu, you’re getting more than a hint of geography—you’re tasting Milan’s cultural calling card. The city has long been a crossroads of trade, fashion, and power, and it has always stamped its identity on the table. To call a dish “Milanese” is to recognize food shaped by Northern Italy’s abundance, enriched by centuries of influence, and polished by the pride of local cooks.  And as in any Minestrone,  it’s positively brimming with whatever vegetables the season has on offer.  You can go wild at the Farmer’s Market–in fact, I urge you to do so. (I am still thinking red cabbage would have brought a blast of color to my dish.)  Instead of fussing over exacting techniques, Cathy Whims, author of  “The Italian Summer Kitchen,” coaxes you to just cook—finish with a good a glug of olive oil, a snowfall of Parmigiano-Reggiano, and suddenly you’ve got summer in a bowl. You can make this completely vegetarian by using Vegetable Broth, or you can use Chicken stock for a flavor boost. What I love most about  Cathy Whims’ cookbook is that it doesn’t chase perfection. No glossy food-magazine photos to intimidate you. Just watercolor sketches and recipes that invite you to relax and cook with a sense of feeling, not measuring cups. It’s like a friend nudging you toward your dolce vita moment.

If you don’t know Cathy Whims…

Portland, Oregon, certainly does. She’s the chef who put Italian cooking on the city’s map with her restaurant Nostrana, and she’s been nominated for a James Beard Award so many times it’s practically a standing reservation. She also trained with the legendary Marcella Hazan, which means her food carries the soul of Italy but with an Oregon accent—local, seasonal, vegetable-forward, and utterly unfussy.

Yes, The Italian Summer Kitchen is about recipes.

But more than that, it’s about slowing down, savoring vegetables at their peak, and stirring a pot of soup that’s as comforting as it is stylish. Minestrone alla Milanese may be rustic fare, but in Whims’ hands—and in your kitchen—it feels like a little luxury. Here’s the recipe, followed by some other Italian favorites. 

Minestrone alla Milanese

August 20, 2025

Servings: 8 to 10

Prep: 15 min

Cook: 90 min

Difficulty: After the chopping, this is a snap to make

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This is Summer in a Soup Bowl. Served hot, warm or at room temperature, this is a hands-down winner.

By: Monte Mathews

Ingredients

• ¼ cup extra-virgin olive oil
• 1 small onion, diced (about ½ cup)
• 1 medium carrot, peeled and diced (about ½ cup)
• 1 large celery rib, diced (about ½ cup)
• Sea salt
• 2 garlic cloves, minced
• ½ small cabbage (about 8 ounces), cored, shredded, and chopped
• 4 cups chicken or vegetable broth
• 1 cup tomato puree or crushed tomatoes our use Fresh tomatoes cut into chunks
• 2 medium zucchini, cut into ¼-inch cubes
• 1 yellow Squash
• 1 large potato, peeled and cut into
• ¼-inch cubes
• ¼ cup chopped fresh flat-leaf parsley leaves
• 8 ounces green beans, ends trimmed, cut into ½-inch lengths
• 3 13.5 oz cans borlotti or cannellini beans, and their liquid
• ½ cup uncooked Carnaroli or
• Arborio rice
• 4 cups water, or more as needed
• 4 to 6 tablespoons Basil Pesto Store bought or homemade (Optional)
• for serving
• Fresh basil for garnish
• Extra-virgin olive oil for drizzling

Directions

• Step 1 Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery, and season with salt. Sauté until softened, about 15 minutes. Add the garlic, lower the heat to medium-low, and sauté until fragrant, about 2 minutes. Add the cabbage and sauté until wilted, about 10 minutes.
• Step 2 Add the chicken broth, tomato puree, zucchini, potato, parsley, and green beans. Season with salt. Bring to a boil over medium-high heat, lower the heat to medium-low, and simmer, uncovered, for 20 to 30 minutes.
• Step 3 Add the cooked beans and their liquid, rice, and 4 cups of water. Increase the heat and simmer until the rice is just tender, 15 to 18 minutes. Add more water if desired. Remove from the heat and let cool to room temperature.
• Step 4 To serve, divide the soup among bowls, swirl a tablespoon of pesto into each, sprinkle with torn basil, and drizzle with olive oil.