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Minestrone
- Serves
4
- Difficulty
Easy
Published 2010
I am told by my Italian friends that Minestrone simply means ‘soup’ and that it varies from province to city to town. The one I particularly like is the Milanese version, which is made with lots of fresh, young vegetables and can be served hot or cold. It should be thick with vegetables.
Ingredients
1.2 litres 2 pints 50 g 2
Method
Bring the stock to the boil. Add all the ingredients, except the spinach, which can be added at the very end, and simmer as gently as possible until the vegetables are tender and have absorbed nearly all the stock. Taste for seasoning and add some more beef stock to make the soup the consistency you like. Serve in heated soup plates and scatter grated Parmesan cheese on top.
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