Dish

Minestra spersa

Minestra spersa is made by sautéing onions, garlic, and a variety of vegetables in olive oil. Cannellini beans are then added to the pot along with chicken or vegetable broth. The soup is typically seasoned with a blend of Italian herbs, including rosemary, thyme, and oregano. Minestra spersa is often served with a side of crusty bread and a sprinkle of Parmesan cheese.

European cuisine› Mediterranean cuisine› Italian cuisine

Soup› Meat Soup

Origins and history

Minestra spersa has been a staple of Italian cuisine for centuries. The dish originated in Tuscany, where it was traditionally made with whatever vegetables were in season. Today, there are many variations of the soup, with some recipes calling for the addition of pasta or meat.

Dietary considerations

Vegetarian, gluten-free

Variations

There are many variations of minestra spersa, with some recipes calling for the addition of pasta or meat. Some versions of the dish also include a dollop of pesto on top for added flavor.

Presentation and garnishing

Minestra spersa is typically served in a large bowl with a sprinkle of Parmesan cheese on top. A drizzle of olive oil can also be added to enhance the flavors of the soup.

Tips & Tricks

To make the soup even heartier, you can add chunks of cooked chicken or sausage to the pot along with the beans and vegetables. You can also experiment with different vegetable combinations to create your own unique version of the dish.