Il Minestrone (Milano)

Soup With Stock and Vegetables

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This delicious soup is the great spring and summer soup, made with fresh young vegetables, and is usually served cold. It is served in special small marmites or bowls.


  • 3 pints of good stock
  • ¼ lb. of salt pork (gammon)
  • ½ lb. of fresh kidney beans
  • ½ lb. of peas
  • 1 or 2 sticks of celery
  • 1 small cabbage
  • ½ lb. of spinach
  • 3 or 4 carrots
  • ½ lb. tomatoes
  • 1 small onion
  • a little sage
  • ½ a cupful of rice, parsley
  • 1 or 2 cloves of garlic
  • 3 or 4 tablespoons of Parmesan cheese, salt and pepper.


Put the stock in a large saucepan, bring to the boil and add the pork, cut in inch lengths, the beans, the peas, the cabbage and the spinach, finely chopped, as well as the carrots, celery, onion, sage, parsley, rice and chopped tomatoes. Stir well, season with salt and pepper and simmer till the vegetables are tender and have nearly absorbed the stock. Finally stir in the Parmesan cheese. The soup should be very thick, and can be served either hot or cold.