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

app.ckbk.com

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...

View full recipe on app.ckbk.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Stockpot
Stove
Wooden spoon
Ladle
Colander
Peeler
Grater
Measuring cup
Mixing bowl
Saucepan

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