Minestrone

There are so many different kinds of minestroni that it’s safe to say they have only one thing in common: they contain mostly vegetables. The combinations are almost limitless, and each region of Italy has its own traditions. In Genoa a minestrone is likely to be finished with pesto (much like the soupe au pistou in the preceding recipe), in Rome a bit of wild mint will probably enter into the concoction, in the South oregano and marjoram are added with a heavy hand, and in the Abruzzi hot chilies are added.