Name: Minestrina (Clear Soup)
Prep time: 30 min
Total time: 30 min
Yield: Serves 5-6
Cuisine: Italian
Ingredients: salt and pepper; 125 g (4 oz) stelline, conchigliette or any small pasta shape; 50 g (2 oz) parmesan cheese, grated; 125 g (4 oz) young spinach, washed and shredded thinly; 1.5 litres (2½ pints) chicken or meat stock, preferably home-made; 25 g (1 oz) prosciutto, shredded thinly; 2 pinches of grated nutmeg

Preparation info

Serves
5-6

Difficulty
Easy
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.

Ingredients

1.5 litres (2½ pints) chicken or meat stock, preferably home-made
125 g

Method

Heat the stock, add the spinach, season with nutmeg and cook for 5 minutes.
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

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Ingredients

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