For 2 quarts of soup, serving 6 or more
Corn is a nice addition to minestra—it adds texture and sweetness. It is also a good addition to other vegetable soups, such as fresh fennel, zucchini, or chicory and white bean.
- 8 cups of Minestra Base
- 1 teaspoon salt or more to taste
- 4 cups frozen or fresh corn kernels
- Freshly ground black pepper to taste
Heat the broth to a boil, stir in the salt, corn kernels and grinds of pepper and return to a steady, gentle boil. Cook covered for 10 to 15 minutes until the corn is tender to the bite. Taste and adjust the seasonings. Serve hot in warm bowls with freshly grated cheese, extra-virgin olive oil and other garnishes.