• This minestrone di verdure recipe is from Osteria Boccondivino in Alba, a restaurant that follows the Slow Food movement. A delicious vegetable soup full of warm, comforting flavours, it’s perfect for a winter night.

    Minestrone di verdure

    Serves: 4
    Cooking Time: 45 mins


    • 1,5 litres good vegetable stock
    • 3 celery sticks, diced
    • 1 potato, diced
    • 1 onion, finely chopped
    • 2 carrots, diced
    • handful fresh basil
    • handful fresh flat-leaf parsley
    • salt and freshly ground black pepper, to taste
    • Parmesan shavings, to serve
    • olive oil, to serve



    Bring the stock to the boil in a large pot. Add the celery, potato, onion and carrots and simmer on medium heat for about 30 minutes.


    Add the basil and parsley, season and cook for a further 10 minutes.


    Remove the herbs and serve the soup hot, topped with the Parmesan and a drizzle of oil.