Just about every region of Italy has its own minestrone. This version comes from Liguria where the soup is traditionally topped with a spoonful or two of fresh pesto and plenty of parmesan cheese sprinkled over.
SERVES: 4-6
PREPARATION TIME: 10 minutos
COOKING TIME: 1 hora y 5 minutos
En el clásico de Filippo Berio se logra un aceite de oliva virgen extra equilibrado. Extraído del primer prensado en frío de las aceitunas, este aceite es ideal para salsas, marinados, rociar y mojar.
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