Classic Minestrone with Rice or Pasta

7 comments

Appears in Cook's Illustrated September/October 1998

By adding a piece of cheese rind or pancetta to water, we created an excellent minestrone without the bother of homemade stock.

SERVES 6 to 8

TIME 2 hours

Classic Minestrone with Rice or Pasta

WHY THIS RECIPE WORKS

While developing a quick minestrone recipe with a harmonious balance of flavors, we found it best to eliminate both bold and bland vegetables, add a rind of Parmesan or some pancetta to the pot to compensate for the lack of stock, and liven...

Print