Freefrom Anna’s del Conte's Minestrone
Anna del Conte is the ultimate Italian food writer - encylopaedically knowledgeable, a wonderful cook - and the most lovely person. So, when I wanted a recipe for minestrone, where else would I turn?
The pesto that is added at the end gives this minestrone a particularly Mediterranean taste. The soup is made only with olive oil and it is prepared a crudo, meaning that all the elements are put together at the same time in the pan when still raw, a much healthier method than first sauté-ing them.
4 tbsp extra virgin olive oil
2 medium potatoes, cut into 12mm / 1/2" cubes
Put the oil, all the vegetables, garlic and stock in a saucepan and bring slowly to the boil. Cook uncovered for 11/2 hours or so over a very low heat. The soup should just simmer, not boil.
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