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
- 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.