Spring minestrone with ditalini (Minestrone leggero con ditalini) from The Art of Pasta (page 32) by Lucio Galletto and David Dale

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pesto for fresh basil.

  • Ganga108 on October 31, 2022

    Even tho we are having a very extended Winter this year, I was determined to make this soup. And it is gorgeous, evoking the Spring that we wish we were having. A couple of notes, tho. It says serves 4 -6 - I'd reckon 6-8. It overflowed my large soup pan and I had to leave out the spinach (200g), and remove some of the cooked veg before I added the pasta to cook. It doesn't use stock - I recommend a light vegetable stock (I added some of my own dried herbs to compensate). There wasn't any ditalini or other soup pasta available locally, so I used orzo pasta.

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