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Preparation info

  • 8–10

    • Difficulty


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Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

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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).


  • 2 litres Winter Minestrone, omitting the greens
  • 8 good slices stale bread (sliced white will not do)
  • 200 g cavolo nero, winter greens or outer leaves of Savoy cabbage, shredded
  • 100 g Parmesan, freshly grated
  • good olive oil


Preheat the oven to 200°C/400°F/Gas 6.

Purée half the minestrone, and combine with the unpuréed half. Mix with the shredded cavolo nero. Put a little in an ovenproof casserole then arrange slices of stale bread to cover the base, slightly overlapping them. Add a little more minestrone, then another layer of bread and the rest of the minestrone. Sprinkle the top with a little Parmesan and a little oil. Bake uncovered in the preheated oven for 40 minutes. Cover loosely if the top gets too brown.

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