Cookbook:Semolina Minestrone

Semolina Minestrone
Category	Italian 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

• 1 qt stock
• 3 oz semolina
• Parmesan, grated

Procedure

1. Bring the stock to a boil in a saucepan.
2. Add semolina very gradually, stirring to keep it from getting lumpy.
3. Cook until the semolina is soft.
4. Serve with grated Parmesan.