Minestra Soup (Italian)

Ingredients

• two carrots
• half a turnip
• two leeks
• a quarter of a cabbage
• half an onion
• a stalk of celery
• about two ounces of butter
• three pints of white broth
• half a teaspoonful of salt
• a teaspoonful of pepper
• one tablespoonful of raw rice
• one ounce of pieces of macaroni
• half a tomato
• two tablespoonfuls of grated cheese

Method

1. 1

   Cut all vegetables into small pieces and steam them in butter for about ten minutes.

2. 2

   Moisten with broth, season with salt and pepper, and add raw rice.

3. 3

   Simmer until half-cooked, then add macaroni and tomato.

4. 4

   Boil for ten minutes and serve with grated cheese separately.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 85. The excerpt below is the record exactly as published.

Minestra Soup (Italian). Cut up all together into tine pieces two carrots, half a turnip, two leeks, a quarter of a cabbage, half an onion, and a stalk of celery, and steam them in about two ounces of butter for about ten minutes in a covered saucepan ; moisten with three pints of white broth; season with half a teaspoonful of salt and a teaspoonful of pepper, and add one tablespoonful of raw rice. Let it simmer until half- cooked, then throv,' in one ounce of pieces of macaroni and half a tomato. Boil aofain for ten minutes, and serve with two tablespoonfuls of grated cheese

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