Cookbook:Minestrone alla Casalinga

Minestrone alla Casalinga
Category	Soup recipes
Difficulty

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This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.

Ingredients

• Vegetables
• Butter
• Stock
• 4 oz uncooked rice
• 2–3 spoonfuls condiment for seasoning minestrone
• Grated cheese

Procedure

1. Blanch vegetables in boiling salted water, then drain them and fry in butter.
2. Add plenty of good stock, and put over low heat.
3. Boil rice in stock until well-done. Add the stock and vegetables.
4. Season with minestrone seasoning condiment, and serve with grated cheese handed separately.

Notes, tips, and variations

• All sorts of vegetables will serve for this dish.