Farmhouse minestrone from The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show (page 56) by Lynne Rossetto Kasper and Sally Swift

  • spinach
  • carrots
  • celery
  • garlic
  • onions
  • sweet paprika
  • Swiss chard
  • tomato paste
  • canned tomatoes
  • zucchini
  • green cabbage
  • broth
  • portabello mushrooms
  • Parmigiano Reggiano cheese
  • canned cannellini beans
  • dried basil

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

  • sck on March 03, 2014

    I really liked this minestrone, esp with the ribollita variation.

  • Laura on December 31, 2011

    Pg. 56. This is a variation on the 'Simple Garden-in-a-Pot Soup' on the previous page. While there are far better minestrone recipes, I do like how healthy this one is with the addition of chard and spinach. And while I can't see myself making this again, if I did, I would at least double the beans -- they pretty much disappeared. Also, the mother recipe indicates that this feeds 4 as a main course. We found that it serves way more than 4 -- we had leftovers for days -- which was actually good because, like many tomato-based recipes, this one improved with the passage of time.

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