The episode talks about the different styles of minestrone. A vegetable soup can unite all spirits, even with a thousand different facets. Growing up in Italy and cooking professionally for a  half-century taught me many lessons. One, in particular, is that some dishes can unite a nation, as in the case of minestrone, a  porridge-style concoction symbolizing the winter nights until the seventies.
Then it suffered the oblivion of many other dishes of the regional home tradition, making a stronger comeback than ever. The variety of soups that Italy can offer tickles the taste buds of foreign visitors, especially those, more and more numerous, coming from Eastern and Northern Europe, including the United States. As a result, these cultures have established the habit of including soup as the beginner course in their meals.
Read the full transcript and recipe HERE 
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Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA.
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