Search inside this book

Other edition(s)

How To Cook Everything: Simple Recipes for Great Food
By Mark Bittman, Alan Witschonke
Wiley - 2006
ISBN: 0471789186

How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food
By Mark Bittman
Wiley - 2008
ISBN: 0764578650

How To Cook Everything: Simple Recipes for Great Food
By Mark Bittman, Alan Witschonke, Alan Witschonke
Wiley - 2006
ISBN:

How to Cook Everything: Simple Recipes for Great Food
By Mark Bittman, Alan Witschonke
Wiley - 1998
ISBN: 0028610105

How to Cook Everything Simple Recipes for Great Food
By Mark Bittman
- 1998
ISBN: 0965785157

How to Cook Everything: 2,000 Simple Recipes for Great Food

Minestrone

Page 123

Cuisine: Italian | Course Type: Soups and Stews

(1 review)
View photos (1)

Tags:

Recipe Reviews

12th November 2009

andrew from Vancouver Island, BC

An excellent version of the Italian classic. In typical Bittman style, there are about 20 possible variations (more if you include ingredient substitutions), so it's possible for 10 people to cook from this recipe and get 10 different soups. Though they'll all have the core soup and process in common.

The version we made had cubed parmesan rind in it, as is common in Minestrone. We used some chopped bacon as the meat (he recommends proscuitto or ham). For the hard vegetable we used acorn squash. For the soft veggies we used a cup or so of white beans and another cup or so of chopped Swiss chard.

It was really, really good. We just had it for dinner with some crusty bread.

(0) comment (0) useful  

Login or register to add your own review of this recipe.