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By Nigella Lawson

Published 1998

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There has been something of a fashion recently for season-specific minestrone – a spring one majoring on peas, an autumn one containing porcini and so on – and while all these can be fabulous, the recipe here is for a plain, basic one (if such exists) that shouldn’t be too hard to throw together all the year round. I doubt, however, if you’d really want to cook this in high summer; it tends to be on the menu as far as I’m concerned any time between September and May. As ever, the list of in