Minestrone
Recipe
When reheating the soup, add ½ cup (125 ml) strained, canned navy or kidney beans and 1 cup (250 ml) short cooked pasta (e.g. fusilli, bucatini, anelli, etc.). Before serving, garnish each bowl with Parmesan shavings.
Makes 2 servings.
Appetizer: Canton® Tomato, Carrot & Zucchini soup served with Italian-style bread (slices of toasted bread rubbed with a clove of garlic and brushed with olive oil)
Main dish: Sautéed veal cutlets served with Canton® gravy for roast and mixed grills
Side dish: Asparagus and new potatoes
Dessert: Affogato (scoop of vanilla ice cream topped with espresso) served with biscotti
Tips and tricks
When serving the soup, don't hesitate to experiment with different garnishes:
- Garnish with a spoonful of homemade or store-bought pesto.
- Sprinkle chopped Italian parsley.
- Add grated cheese (e.g. Romano, Emmenthal or any other firm cheese).
- Drizzle with extra-virgin olive oil.