Minestrone

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

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
Genoa
Milan
Main course
Vegetarian
Soup
Winter
Summer
Tuscany
Mediterranean

Ingredients

Method