Minestrone

Name: Minestrone
Yield: Makes 13 cups (3.25 l); 6 generous main-course servings
Cuisine: Chinese
Ingredients: 3 medium carrots, peeled and cut into ¼-inch (.5-cm) dice; 2 large ribs celery, peeled and cut into ¼-inch (.5-cm) dice; ½ cup (125 ml) plus 3 tablespoons olive oil; 1 medium onion, cut into ¼-inch (.5-cm) dice; 1 small bunch spinach, stemmed, well washed, and cut across into narrow strips; ½ pound (225 g) Swiss chard, leaves cut into narrow strips, stems cut across into slices; 1 cup (250 ml) Chunky Tomato Base, coarsely chopped canned Italian plum tomatoes, or sterile-pack chopped tomatoes; 6 medium cloves garlic, smashed, peeled, and coarsely chopped; ⅔ pound (180 g) white cabbage, cored and cut into ¼-inch (.5- cm) dice; ½ pound (225 g) firm potatoes, peeled and cut into ¼-inch (.5-cm) dice; 2 medium yellow squash, trimmed and cut into ¼-inch (.5-cm) dice; 1 cup (120 g) cooked orzo (riso); 2 medium bunches basil, leaves only, well washed and dried; 2 tablespoons kosher salt; Rind from a ⅔- pound (170- g) piece of Parmesan cheese; Freshly ground black pepper, to taste; Freshly grated Parmesan cheese, for serving

Preparation info

Makes 13 cups 3.25 l ) ;
6
generous main-course servings

Difficulty
Easy

Appears in

Soup

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

Ingredients

Europe
Asia
India
China
Italy
Milan
Genoa
Main course
Tuscany
Summer
Winter
Soup
Vegetarian
Mediterranean

Ingredients

Method