is a course very rich of vegetables and the more vegetables and the better
it is, so the best period to cook it is summer. At the bottom of a pot
fry lightly some good olive oil, slices of onions and garlic, then add
tepid water to cover the 2/3 of the pot and salt. Then add the vegetables
cut as dices (carrots, potatoes, courgettes, peas, shelled beans, French
beans, slices of celery rib, chopped cabbage and "pepolino").
Boil it until it reaches a full cooking, than add some leaves of beet
and pieces of ripe tomatoes. Boil in a different pot 2 or 3 potatoes and
some beans which will be combed in the same pot.
Then cook all this foodstuff very slowly. Minestrone can be served with
grated Parmesan cheese or ,in a less thick broth is it possible to cook
short pasta; at least it is possible to pour both the broth and vegetables
on fried pieces of bread.
Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni