Minestrone is an Italian word that describes a soup made with a selection of diced seasonal vegetables, all cooked together until thick and flavorful. Every region has its own version: In Liguria, for example, they add a spoonful of basil pesto, while in Milan, there has to be rice in the mix. In Tuscany, we love to add beans.
In the winter, I reduce the amount of vegetables but cook them in my flavorful homemade stock, along with cooked cannellini beans to add substance. I like to serve the minestrone with toasted bread, plus with a shower of grated pecorino and a drizzle of extra virgin olive oil.
