A slow-cooked minestrone made with fresh seasonal ingredients and served with good bread is a healthy and delicious dinner or lunch.
The winter version has more potatoes in it, and denser, richer vegetables such as cavolo nero. Its springtime cousin is altogether lighter and fresher.
Minestrone is often served in Tuscany in a bowl which has toasted farmhouse bread placed in it, rubbed lightly with raw garlic and drizzled with olive oil.
Find it online: https://organictuscany.org/recipes/minestrone/