Vegetables minestrone
Monica Copetti
Menù Ingredients
q.s. Salt & Pepper
100 g. Parmigiano Reggiano Cheese
1 litre Water
Serve 6
In a pot bring to a boil the water with the minestrone (if you prefer it thicker add less water). Season the soup with the granular bouillon and some pepper. Before serving, drizzle some extra virgin olive oil. Serve the minestrone hot with grated parmigiano reggiano.
