Clear Soup

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

  • About

A book on Italian pasta would not be complete without a recipe for minestrina. This is a soup that appears on most tables from the Alps to Sicily, in one guise or another. Small pasta shapes – pastina – are added to a clear stock, sometimes with other ingredients, as in this version from Emilia-Romagna.


  • 1.5 litres ( pints) chicken or meat stock, preferably home-made
  • 125 g


  1. Heat the stock, add the spinach, season with nutmeg and cook for 5 minutes.
  2. Now throw in the prosciutto and the pastina and cook until the pasta is done. Mix in 2 tablespoons of the parmesan. Taste and check seasoning. Serve, with the rest of the parmesan separa