Winter greens, tomatoes, beans, and pasta in a savory broth – side of croutons
Minestrone has a long history – it predates the Roman Kingdom (~753 B.C.). Most of the population was “vegetarian by necessity” and it wasn’t until 2nd century B.C. when Rome has conquered Italy that people were able to expand their diet. However, they still recognized that they needed to have simple dishes that were hearty, didn’t cost too much, and didn’t go bad too fast, so they kept a lot of vegetarian dishes in their cuisine. Today, minestrone is a part of a style of cooking called “cucina povera” (poor kitchen) – cuisine that have rustic and rural roots. With this dish you will receive protein, antioxidants, vitamins B6 and C, potassium, and more!
Reheating Instructions: Simmer in a pot for 2 to 3 minutes.
“Yummy and flavorful.” – Theresa No. from Tempe
“Wholesome, tasty goodness for a rainy night.” – MaryEllen Br. from Glendale