Minestrone

Minestrone

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From
Encyclopedia of Food and Cookery

This hearty Italian soup varies from region to region and cook to cook. In general, the name, minestrone, applies to a very thick vegetable soup containing a variety of fresh and dried vegetables, further thickened with some form of pasta or rice. Grated parmesan cheese is nearly always served with minestrone, and in Genoa, the unique basil sauce pesto alla Genovese is stirred into the soup just before serving.

Minestrone is almost a meal in itself; serve with plenty of crusty bread, followed with a crisp green salad and fresh fruit. Serve the soup in deep bowls so guests may stir in plenty of freshly grated parmesan cheese.

Ingredients

Quantity Ingredient
see method for ingredients

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