Preparation info
  • Makes 13 cups 3.25 l ) ;


    generous main-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

There are as many minestrones, all somewhat different, as there are regions of Italy. They are easy to confuse with the yet-larger group of zuppe de verdura. Zuppe de verdura are vegetable soups, without pesto, somewhat lighter in taste than minestrone, usually without pasta, and cooked for a much shorter time. In Emilia-Romagna, they use beef stock instead of water in their minestrone. In Milan, in the summer, they add cooked rice (about