Minestrone alla Milanese

Peel and chop 1 onion, 3 garlic cloves, 1 celery stalk and fresh parsley.

Wash and cut into small pieces 1 green pepper, 2 zucchini with the skin on and 150 g of Bobby round green beans.

Peel 4 potatoes and cut them into cubes.

Shell 200 g of peas.

Rinse 200 g of white beans.

Wash the wild asparagus and the herbs.

Sauté 100 g of diced bacon in a pot with a little extra virgin olive oil and the chopped onion, garlic, celery and parsley.

Add 1 green pepper and 4 diced potatoes.

Stir once, cover with 2 l of water, add salt and bring to a boil.

Lower the heat and simmer for 30 minutes.

Add 2 zucchini, 150 g of green beans and 200 g of white beans. Continue cooking for 10 more minutes.

Add 150 g of small pasta and 200 g of peas. Simmer for 6 to 10 minutes (8 min), stirring occasionally.

Meanwhile, sauté the wild asparagus in a little olive oil until lightly browned.

Divide the soup among the bowls.

Sprinkle with chopped basil, add a drizzle of olive oil and a generous amount of Parmesan cheese.

Garnish with the wild asparagus.

What to serve with minestrone alla milanese.

When it's cold, you crave a hot spoon dish.

This minestrone is one of the best options for warming up.

You can prepare it ahead of time and reheat it before serving.

Serve it with a good loaf of bread.