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Milan's hearty vegetable soup with rice instead of pasta, finished with Parmigiano. This vegetarian mediterranean dish is a fresh, healthy family dinner rich in fiber and vitamins.
Heat 2 tbsp extra virgin olive oil in a large soup pot over medium heat. Add diced onion, carrot, and celery. Sauté for 7 minutes until softened and aromatic, stirring occasionally to prevent browning.
Add zucchini and potato and cook for another 3 minutes, keeping the heat at medium to sweat the veggies without caramelizing them.
Pour in the canned diced tomatoes, rinsed cannellini beans, chopped green beans, and vegetable broth. Bring to a gentle boil, then reduce heat to low; simmer uncovered for 20 minutes.
Stir in Arborio rice, add salt and pepper, and continue to simmer gently for 18–20 minutes until the rice is just tender, stirring occasionally to prevent sticking.
Turn off the heat. Fold in baby spinach and chopped parsley; let the residual heat wilt the greens. Taste and adjust seasoning. Ladle into bowls and garnish generously with Parmigiano Reggiano before serving.
