Minestrone di Verdura

Name: Minestrone di Verdura
Yield: Serves 8
Cuisine: Europe
Ingredients: 1 cup/250 g grated Parmesan cheese; 1 bay leaf; 2 tbsp/30 g chopped fresh basil or parsley; 3 qt/3 l chicken or vegetable stock; ¼ cup/60 ml olive oil; 4 stalks celery, sliced; 3 tomatoes, peeled, seeded and chopped; ⅔ cup/150 g white kidney beans; 2 onions, diced; 2 zucchini, cut in ½ in/1.25 cm pieces; 3 oz/90 g small macaroni; 1 small cauliflower, divided into florets; salt and pepper; 1 clove garlic, crushed; 12 green beans, cut in ½ in/1.25 cm pieces; 2 leeks, sliced; 2 carrots, diced

Preparation info

Serves
8

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

This famous Italian vegetable soup is also served in summer in northern Italy, where it is made in the morning and left to stand at room temperature until lunchtime.

Ingredients

⅔ cup/150 g white kidney beans
¼ cup/60

Europe
Soup
Summer

Method

Soak the beans. Simmer them in enough water to cover until tender, about 2 hours. Take the beans from the heat and leave to stand in their liquid until needed.
In a large pot, heat the oil and sauté the carrots, onions and celery until lightly browned. Add the stock, bay leaf and kidney beans with their liquid and bring to a boil. Add the leeks, green beans, ga