Name: Minestrone
Yield: Makes 13 cups (3.25 l); 6 generous main-course servings
Cuisine: Italian
Ingredients: 2 large ribs celery, peeled and cut into ¼-inch (.5-cm) dice; 3 medium carrots, peeled 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; ½ pound (225 g) Swiss chard, leaves cut into narrow strips, stems cut across into slices; 2 medium yellow squash, trimmed and cut into ¼-inch (.5-cm) dice; 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; Freshly ground black pepper, to taste; 2 tablespoons kosher salt; Freshly grated Parmesan cheese, for serving; 1 cup (120 g) cooked orzo (riso); 2 medium bunches basil, leaves only, well washed and dried; 6 medium cloves garlic, smashed, peeled, and coarsely chopped; 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; Rind from a ⅔- pound (170- g) piece of Parmesan cheese

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

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Ingredients

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