Dish · italian
Minestrone
A thick vegetable soup built on whatever's in season, usually including beans, carrot, celery, and tomato, sometimes with pasta or rice added near the end. It's closer to a stew than a broth.
Where it comes from
The soup grew out of peasant cooking across Italy, using vegetables that were cheap, local, and often left over, with no fixed recipe or region claiming it as their own. Every area of the country has its own version built around local produce.
What cooks argue about
Since the recipe was never fixed, the real argument is what belongs in it at all: some cooks insist on pasta or rice, others see that as padding the soup doesn't need.
Nobody has published a minestrone recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.