Preparation info

  • 8–10

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

Much complicated nonsense is talked about this Tuscan soup. As its name implies, it is simply a re-boiled soup or, more accurately, re-boiled minestrone. Any bean-based minestrone will do, but the Winter Minestrone recipe is definitely a good candidate. Be careful, as it remains very hot for 20 minutes or so out of the oven. With it, drink cheap, cheerful and abundant Sangiovese (Chianti).