Minestrone alla Casalinga
Minestrone alla Casalinga is a home-style Italian vegetable soup thickened with rice and finished with grated cheese at the table. It comes from Emily Waters' The Cook's Decameron, which notes that any vegetables will do, so it suits whatever is in the kitchen. Blanching the vegetables first and then frying them in butter gives the soup a rounder base before the stock goes in.
Instructions
Blanch the vegetables in boiling salted water, then drain them well. Fry the drained vegetables in butter.
Pour in plenty of good stock and set the pot over low heat.
In a separate pot, boil the rice in stock until it is very soft and well done.
Combine the cooked rice and its stock with the vegetables and stock in the first pot.
Season the soup with the minestrone seasoning condiment. Serve it with grated cheese handed around separately so each person can add their own.
Make it personal.
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