From A Taste of Italy (1996) by The American Cooking Guild: “Minestrone is a soup specialty of central and northern Italy. The soup might be ladled over slices of grilled country-style bread. The roots of this practice may stem from medieval times when castle servants made soup from wild herbs and recycled trenchers, which were large pieces of bread used as serving plates.”
Ingredients: [‘olive oil’, ‘onion’, ‘garlic cloves’, ‘savoy cabbage’, ‘celery’, ‘carrots’, ‘beef broth’, ‘water’, ‘tomato paste’, ‘fresh herb’, ‘zucchini’, ‘italian cut green beans’, ‘cannellini beans’, ‘kidney beans’, ‘genoa salami’, ‘pasta’, ‘salt and black pepper’, ‘pesto sauce’, ‘parmesan cheese’]
Quantity of Ingredients: [“1/2 cup olive oil”,”1 medium onion, chopped “,”2 garlic cloves, minced “,”2 -3 cups savoy cabbage, shredded “,”2 stalks celery, chopped “,”2 carrots, chopped “,”1 quart beef broth (preferably rich)”,”1 quart water”,”4 ounces tomato paste”,”1/4 cup fresh herb, minced (parsley, basil, or marjoram)”,”3 small zucchini, cut into half-moon slices “,”1 cup Italian cut green beans, sliced (fresh or frozen, regular green beans are fine, too)”,”1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans”,”1 (15 ounce) can kidney beans or 1 (15 ounce) can pinto beans”,”6 ounces genoa salami, diced in small cubes “,”1/2 cup pasta, small (like small shells)”,” salt and black pepper, freshly ground (to taste)”,”2 tablespoons pesto sauce (see our u003ca hrefu003d”https://www.geniuskitchen.com/recipe/poppy-seed-pie-86281″”u003ePoppy Seed Pieu003c/au003e)””
Number of Servings: freshly grated “”]”
Steps: 1 (515 g)