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A bowl of minestrone soup with noodles and vegetables.

Italian · openly licensed

Semolina Minestrone

This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.

See sourceSee sourceLevel 2

Gather first

Ingredients

  • 1 qt stock
  • 3 oz semolina
  • Parmesan, grated

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Make it

Method

  1. Bring the stock to a boil in a saucepan.
  2. Add semolina very gradually, stirring to keep it from getting lumpy.
  3. Cook until the semolina is soft.
  4. Serve with grated Parmesan.