The word minestrone means “big soup” in Italian, and that’s just what this is: a richly flavored, chunky vegetable and-pasta soup.This version is in bianco, which is to say, white, or without tomato. Feel free to add a couple of diced peeled plum tomatoes, if you like.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Hands down, the best minestrone I have ever tasted! The Roasted Vegetable Broth makes it. I added some Rancho Gordo cranberry beans and did add the pasta as called for in the recipe so it could absorb all those wonderful flavors. My husband, who is a meat and potatoes guy, loved it.
I have not made minestrone before, and this was delicious! I used the veggie broth recipe for the base. I didn't cook the pasta in the soup, nor did I add the potato and corn because I'm a type 2 kind of girl. I cooked the pasta separately and added to the hubs bowl. We loved this. VERY filling. I couldn't finish my bowl of minestrone.
Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?