Minestrone from Soup: A Way of Life by Barbara Kafka

Name: Minestrone from Soup: A Way of Life by Barbara Kafka
Ingredients: 2 tablespoons kosher salt; Freshly ground black pepper, to taste; 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; 2 medium bunches basil, leaves only, well washed and dried; 2 large ribs celery, peeled and cut into ¼-inch (.5-cm) dice; ½ pound (225 g) firm potatoes, peeled and cut into ¼-inch (.5-cm) dice; Freshly grated Parmesan cheese, for serving; ⅔ pound (180 g) white cabbage, cored and cut into ¼-inch (.5- cm) dice; 3 medium carrots, peeled and cut into ¼-inch (.5-cm) dice; ½ cup (125 ml) plus 3 tablespoons olive oil; 1 cup (120 g) cooked orzo (riso); 2 medium yellow squash, trimmed and cut into ¼-inch (.5-cm) dice; ½ pound (225 g) Swiss chard, leaves cut into narrow strips, stems cut across into slices; 1 small bunch spinach, stemmed, well washed, and cut across into narrow strips; 6 medium cloves garlic, smashed, peeled, and coarsely chopped; 1 medium onion, cut into ¼-inch (.5-cm) dice

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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, w...

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Ingredients

2 tablespoons kosher salt
Freshly ground black pepper, to taste
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
2 medium bunches basil, leaves only, well washed and dried
2 large ribs celery, peeled and cut into ¼-inch (.5-cm) dice
½ pound (225 g) firm potatoes, peeled and cut into ¼-inch (.5-cm) dice
Freshly grated Parmesan cheese, for serving
⅔ pound (180 g) white cabbage, cored and cut into ¼-inch (.5- cm) dice
3 medium carrots, peeled and cut into ¼-inch (.5-cm) dice
½ cup (125 ml) plus 3 tablespoons olive oil
1 cup (120 g) cooked orzo (riso)
2 medium yellow squash, trimmed and cut into ¼-inch (.5-cm) dice
½ pound (225 g) Swiss chard, leaves cut into narrow strips, stems cut across into slices
1 small bunch spinach, stemmed, well washed, and cut across into narrow strips
6 medium cloves garlic, smashed, peeled, and coarsely chopped
1 medium onion, cut into ¼-inch (.5-cm) dice