Minestrone Primavera

Spring Minestrone

Preparation info

  • 8–10

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

This is an absolutely classic minestrone using seasonal vegetables, a pulse (in this case cannellini beans), a pasta (ditali) and finished with pesto. The method and sequence of cooking are fundamental: follow them step by step and the dish works. You can substitute different vegetables in different seasons. The pesto is not an authentic touch; it comes from the Nice region of France, which was originally part of the Kingdom of Savoy.