Crossword clues for minestrone
Longman Dictionary of Contemporary English
Douglas Harper's Etymology Dictionary
Italian vegetable soup, 1871, from Italian minestrone, with augmentative suffix -one + minestra "soup, pottage," literally "that which is served," from minestrare "to serve, to prepare (soup, etc.)," from Latin ministrare (see minister (v.)).
Wiktionary
n. Any of many thick Italian vegetable soups.
WordNet
n. soup made with a variety of vegetables [syn: petite marmite, vegetable soup]
Wikipedia
Minestrone (; ) is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.
There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based broth (such as chicken stock). Angelo Pellegrini, however, argued that the base of minestrone is bean broth, and that borlotti beans (also called Roman beans) "are the beans to use for genuine minestrone".
Usage examples of "minestrone".
There was a minestrone so thick with vegetables and so heavily crusted with grated cheese that it was almost as satisfying as a meat stew, and a pilaff of rice and peanuts and mushrooms with a smothering of fried onions that was surprisingly tasty.
I ordered the shiitake mushroom ri sotto and a minestrone soup, asking if they could bring it in a hurry because I was hoping to catch a nine thirty movie.
Tolman Hall, where he collapsed on all fours and vomited cascades of pastrami, minestrone, and coffee onto red tulips.
But I tell you as an engineer what you ought to know better than I do, that sort of work is no more related to unbinding locks and stealing vehicles than a minestrone is to a manticore.
But I tell you as an engineer what you ought to know better than I do, that sort of work is no more related to unbinding locks and stealing vehicles than a minestrone is to a manticore.
Marianne's minestrone was the most delicious soup Patrick had ever tasted: steaming-hot, in stoneware bowls, a thick broth seasoned with fresh basil and oregano, containing chunks of celery, tomato, carrots, red onion, beans, chickpeas and macaroni.
We passed up the minestrone subgum as too chancy, and the sweet-and-pungent spareribs wrapped in grape leaves as too exotic.