My favourite way to eat this is with toasted pumpernickel or rye bread as a warming meal-in-a-bowl. My “smart way” to cook it is with a pressure cooker which retains more nutrients and saves on energy too.
Parsley and parsley root proliferate in this winter vegetable melange and imbibe the soup with startlingly high levels of Vitamin C and magnesium as well perhaps it’s mystical ability to transport the eater between earth and the spirit world (as the ancient Greeks believed)!
It is of course Italy that claims “minestrone” as its own and now Sardinia has claimed it as a “Blue Zone” healthy ageing staple but there are variations all around the Mediterranean, all with their own versatile and thrifty takes on a “cucina povera” vegetable stew.
Continue reading “Minestrone with parsley root”