Receta Minestrone: A Primer

by Frank Fariello

Many people think of minestrone as the kind of hearty fare best eaten in the cold weather months. Minestrone is wonderful in fall and winter, of course, but it can actually be enjoyed year-round, its component ingredients changing with the seasons, served hot in the winter, warm in the spring or autumn, and even 'cold' (ie, room temperature) in the summer.

Like so many other classic dishes, there are practically as many minestroni as they are minestrone cooks.