Minestrone di Verdura

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


  1. 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.
  2. 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