Minestrone Alla Sudista

Preparation info
  • Makes


    • Difficulty


Appears in
Charleston to Phnom Penh: A Cook's Journal

By John Martin Taylor

Published 2022

  • About

This southern (“sudista”) minestrone, is made with collards, which take much longer to cook than the normal cabbages and chards of Italian versions. Being a southerner, I’m used to making these winter soups with animal fats (bacon and duck fat, for example) or with sausages, country ham, or meats to bolster them. Ligurians are right to distinguish between summer and winter versions of minestrone, for it’s hard to get the bright flavors of a summer soup in a vegetarian winter broth. That’s w