Natalie's Kitchen Classics

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Hearty, warming, delicious Minestrone

This is my favourite minestrone recipe. You might think this has been handed down the generations from my nonna's nonna, to my nonna, to my mum to me ... but sadly we never met our Italian grandparents (dad's side of the family). My very un-Italian partner had this Australian Women's Weekly 'Italian Cooking Class' cookbook when we met 20-odd years ago, it's got some great recipes ... and this minestrone is one of them. Lots of chopping, cooking and stirring, but worth it in the end. You can make your own fabulous stock for this recipe if you want to - but I've only ever used stock cubes or liquid stock from a tetra pack, and it always works well. Use vegetable stock if you want to keep it 'vegetarian'. And although the recipe doesn't specify, I always use olive oil (the 'light' stuff). Yummmmm ...

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