Читать книгу Kitchen Memories - Lucy Boyd - Страница 38

The ingredients in a minestrone can vary according to what is available and in season. During spring I like to include asparagus, peas, broad beans, chard or early spinach. I use tinned peeled plum tomatoes in this recipe, as the fresh early varieties such as ‘Camone’ or ‘Marinda’, which both have incredible flavour, are too acidic and have not yet formed enough of the sweetness that comes from ripening in the sun later on in the year.

I love all the different textures and shades of green in this soup and the broth is a gentle and sustaining background in which to poach the vegetables.