Home to many of the world’s greatest works of art, architecture, and gastronomy, Italy elates, inspires, and moves like no other. And while every bite in this food-obsessed culinary capital can feel like a revelation (here simplicity is preferred, though every dish is equally ingenious and sophisticated). One such classic is the Minestrone soup – a dish loved and served in Italian restaurants around the world. Minestrone originated in the Roman Empire, long before it became the Roman Empire, and comes from Italian minestra which means “soup” or “to serve”. It designates a preparation of fresh seasonal vegetables cut and cooked in a broth. Consumed throughout Italy, there are many variations depending on the seasons and regions, often associated with dried beans, pasta, rice, but also sometimes basil and Parmesan cheese. There is no single recipe for minestrone as its origins are rooted in the remote and rural popular Italian tradition. It acts as a comforter on cold winter nights and if you are battling flu (like I am for the last couple of days) it’s is a hug in a mug!
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