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Vegetable Minestrone

Vegetable Minestrone is a perfect and light meal filled with nutrition!


7 OZ. of Grana Padano PDO cheese rinds

1 CUP of chopped, peeled squash

cauliflower florets

chopped romanesco

chopped purple cabbage

baby carrots

basil leaves

2 of carrots

1 of onion

1 of celery stalk

1 of large potato

Extravirgin olive oil



  1. Boil 3 quarts water with 2 peeled carrots, the celery stalk with its leaves, the onion (cut in half), and the Grana Padano cheese rinds for 1 hour 20 minutes. Remove the cheese rinds and continue cooking the broth for another 40 minutes, adding salt if needed. Finally, strain the broth. Grease the cheese rinds with a little oil and toast them in a non-stick pan, adding a little salt, for 2 minutes on each side or until crisp, then cut them into small pieces.

  2. For the vegetables: Scoop or cut semispheres from the squash and potatoes. Boil the vegetables in the hot broth: start with the potatoes and cook them for 5 minutes, then add the squash and, after 2 minutes, the carrots and cabbage, romanesco and cauliflower. Continue cooking for 5-6 minutes.

  3. For the sauce: use an immersion blender to blend the basil with 1/2 cup oil, a pinch of salt and an ice cube. Serve the vegetables in the broth with pieces of the Grana Padano rinds and the basil sauce.


27 views1 comment


hound attached
hound attached
3 days ago

The formula seems quite simple geometry dash online

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