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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":516,"pronunciation":545,"substitutions":546,"slug":559,"title":560,"shortTitle":561,"nativeName":561,"countrySlug":562,"region":563,"baseServings":564,"prepMinutes":565,"cookMinutes":510,"difficulty":566,"course":567,"diet":570,"mainIngredients":572,"images":573,"keywords":583,"publishedAt":589,"updatedAt":589,"authorSlug":590,"summary":591,"localeSlug":559,"alternates":592},[394,397,400,403,406],{"answer":395,"question":396},"There is no fixed list, which is the point. The constants are a soffritto of onion, carrot and celery, some kind of bean, and whatever vegetables are in season locally. In summer that means courgette, green beans, tomato and chard; in winter, cabbage, kale, squash and potato. Italians would consider a rigid recipe stranger than an improvised one, so use what you have and add it in order of cooking time.","What vegetables belong in a real minestrone?",{"answer":398,"question":399},"If you are serving the whole pot immediately, cook it straight in the soup — the starch it releases helps thicken the broth. If you expect leftovers, cook it separately and add it to each bowl, because pasta sitting in soup keeps absorbing liquid and by the next day you will have a stodgy vegetable casserole rather than a soup.","Should I put the pasta in the soup or cook it separately?",{"answer":401,"question":402},"Easily. Leave out the Parmigiano rind and the grated cheese at the table, and replace the savoury depth with a teaspoon of white miso, a splash of soy sauce, or dried mushrooms soaked and added with their soaking liquid. Everything else in the soup is already plant-based, and the olive oil finish matters more to the flavour than the cheese does.","Can minestrone be made vegan?",{"answer":404,"question":405},"Usually too much liquid and not enough starch. Mash a ladleful of the cooked beans against the side of the pot and stir them back in, which thickens the broth without a blender. Simmering uncovered for the last fifteen minutes also concentrates it. Using the bean cooking water instead of plain stock makes a noticeable difference from the start.","Why is my minestrone thin and watery?",{"answer":407,"question":408},"Soaking shortens the cooking time and gives more evenly cooked beans, but it is not strictly necessary. Unsoaked beans simply need longer — around 1 hour 30 minutes to 2 hours of gentle simmering. Salt them only once they are tender, since salting early can leave the skins tough, and never add acidic ingredients like tomato until the beans have softened.","Do I have to soak dried beans overnight?",[410,411,412,413,414,415],"Give the soffritto its full ten minutes over low heat. Onion, carrot and celery rushed over high heat taste raw and sharp for the rest of the cooking.","Cook the pasta separately if you plan to keep leftovers — pasta left in the pot swells overnight and drinks the broth.","Save the starchy bean cooking water instead of stock; it is the best thickener in the recipe and costs nothing.","Cut the vegetables to a similar small dice, around 1 cm, so a spoonful contains a bit of everything rather than one large chunk.","Finish every bowl with raw olive oil poured on at the table. Cooked oil and raw oil taste completely different, and the raw drizzle is not optional in Italy.","If the soup tastes flat, it usually needs salt and acidity rather than herbs — a squeeze of lemon or a splash of vinegar wakes it up.","🥣","Minestrone is the vegetable soup Italians cook when the fridge needs emptying, and its rules are about method rather than a fixed shopping list. Everything starts on a soffritto of onion, carrot and celery cooked slowly in olive oil until sweet, then vegetables go in roughly in order of how long they take, beans and their starchy cooking liquid give body, and a handful of small pasta or rice finishes it. The result is thick, savoury and gently sweet from the long-cooked vegetables, with a Parmigiano rind simmered in the pot doing quiet work in the background. It should be a soup you eat with a fork as much as a spoon.","Minestrone predates most of what people think of as Italian cooking. Its ancestor is the plain vegetable-and-grain pottage that fed rural Italy long before tomatoes crossed the Atlantic or pasta became an everyday food, and the name is simply an augmentative of minestra, soup — a big soup. That history explains its structure: it is peasant food designed around whatever grew nearby and whatever was preserved, with dried beans providing the protein that meat did not.\n\nThere is no canonical recipe, and Italians will tell you so quickly. Ligurian minestrone gets a spoonful of pesto stirred in at the table. In Tuscany, day-old bread is layered with the soup and cooked again into ribollita, literally reboiled. Milanese versions lean on rice rather than pasta and often include pancetta or a ham bone. Southern versions swing towards tomato and more assertive greens. What holds across all of them is the seasonal logic: courgette, green beans and fresh borlotti in summer; cabbage, kale, squash and dried beans in winter. A minestrone made from a frozen mixed-vegetable bag in February is a soup, but it is not really this soup.\n\nThe Parmigiano rind deserves its own note, because it is the single most Italian detail in the pot and the one most often skipped abroad. Italian home cooks save the hard rind from finished wedges and drop one into any long-simmered soup, where it softens and releases glutamates that give the broth a savoury depth no stock cube provides. Fish it out before serving, or, in many households, cut it up and give it to whoever spots it first.","Minestrone keeps 4 days refrigerated and is better on day two, once the vegetables have traded flavours. Store it without the pasta if you can, and cook a fresh handful when reheating. It thickens considerably in the fridge; loosen with hot water or broth rather than trying to thin it cold. It freezes for 3 months, though potato turns slightly grainy on thawing and courgette goes soft, so a bean-and-cabbage winter version freezes better than a summer one.",[421,422,423,424],"Vegetables are added in stages instead of all at once, so nothing is mush by the time the slowest ingredient is tender.","Part of the beans is mashed into the pot, which thickens the soup naturally rather than with flour or a blender.","Uses the Parmigiano rind trick that Italian home kitchens rely on for depth in a meatless pot.","Written to flex with the season, with clear guidance on what to swap in winter and in summer.",[426,427,428],"Large heavy pot or Dutch oven","Ladle","Sharp knife for the dice",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},12,52,13,8,640,16,380,[438],"Crusty bread, a bottle of good olive oil on the table, and a block of Parmigiano with a grater next to it.",[440,443,446],{"name":441,"description":442},"Minestrone alla genovese","Ligurian version finished with a heaped spoonful of basil pesto stirred into each bowl off the heat, which turns the whole soup green and intensely aromatic.",{"name":444,"description":445},"Ribollita","The Tuscan afterlife of minestrone: layer thick leftover soup with slices of stale unsalted bread, let it sit, then reheat until it is dense enough to eat with a fork.",{"name":447,"description":448},"Winter minestrone","Swap the courgette and green beans for cubed squash, savoy cabbage and cavolo nero, and lengthen the simmer by fifteen minutes so the cabbage goes properly soft.",[450,456,461,467,470,474,476,480,483,487,490,493,497,500,504,509,512],{"qty":451,"name":452,"note":453,"unit":454,"group":455},250,"dried borlotti or cannellini beans, soaked overnight","or 2 tins, drained — see substitutions","g","For the beans",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},1,"bay-leaf","bay leaf","piece",{"qty":462,"ref":463,"name":464,"unit":465,"group":466},4,"olive-oil","olive oil, plus more for serving","tbsp","For the soup",{"qty":457,"ref":468,"name":469,"unit":460,"group":466},"onion","onion, finely diced",{"qty":471,"ref":472,"name":473,"unit":460,"group":466},2,"carrot","carrots, in 1 cm dice",{"qty":471,"name":475,"unit":460,"group":466},"celery stalks, in 1 cm dice",{"qty":471,"ref":477,"name":478,"unit":479,"group":466},"garlic","garlic, finely chopped","clove",{"qty":471,"ref":481,"name":482,"unit":460,"group":466},"potato","potatoes, in 1 cm dice",{"qty":484,"ref":485,"name":486,"unit":454,"group":466},400,"tomato","canned peeled tomatoes, crushed",{"qty":471,"ref":488,"name":489,"unit":460,"group":466},"zucchini","courgettes, in 1 cm dice",{"qty":491,"name":492,"unit":454,"group":466},150,"green beans, in short lengths",{"qty":494,"ref":495,"name":496,"unit":454,"group":466},200,"cabbage","savoy cabbage or cavolo nero, shredded",{"qty":457,"ref":498,"name":499,"unit":460,"group":466,"optional":8},"parmesan","Parmigiano rind, about 6 cm",{"qty":501,"ref":502,"name":503,"unit":454,"group":466},120,"pasta","small pasta such as ditalini or broken spaghetti",{"qty":505,"ref":506,"name":507,"unit":454,"group":508},10,"basil","fresh basil or flat-leaf parsley, chopped","To finish",{"qty":510,"ref":498,"name":511,"unit":454,"group":508},60,"Parmigiano Reggiano, grated, for the table",{"qty":513,"name":514,"unit":515,"group":508},null,"salt and black pepper","to taste",[517,522,526,529,533,537,541],{"tip":518,"text":519,"title":520,"timerSeconds":521},"That cloudy bean water is the thickening agent for the whole soup — never pour it away.","Drain the soaked beans, cover with fresh cold water by 5 cm, add the bay leaf and simmer for 45–60 minutes until they are creamy inside and the skins slip easily. Salt them only at the end and keep every drop of the cooking liquid.","Cook the beans",3000,{"text":523,"title":524,"timerSeconds":525},"Warm the olive oil in a large pot over low heat and cook the onion, carrot and celery for 10–12 minutes, stirring, until the onion is translucent and the mixture smells sweet with no raw edge. Add the garlic for the last minute, just until fragrant.","Build the soffritto",720,{"text":527,"title":528},"Stir in the potato and the crushed tomatoes and cook for 5 minutes so the tomato loses its tinny sharpness and darkens slightly. Pour in the beans with about 1.2 litres of their cooking liquid, topping up with water if short, and drop in the Parmigiano rind.","Add the slow vegetables",{"text":530,"title":531,"timerSeconds":532},"Bring to a gentle simmer and cook uncovered for 20 minutes. Crush a ladleful of beans against the side of the pot with the back of a spoon and stir them back in — the broth should turn visibly cloudier and thicker.","Simmer and thicken",1200,{"text":534,"title":535,"timerSeconds":536},"Add the courgette, green beans and cabbage and simmer for 12–15 minutes more, until the cabbage is silky and the courgette is tender but has not dissolved. Taste and season properly with salt and pepper now.","Add the quick vegetables",900,{"tip":538,"text":539,"title":540},"Cooking the pasta separately is smarter if you want leftovers — see the FAQ.","Stir in the pasta and cook for the time on the packet, stirring occasionally so it does not stick to the base. The soup should be thick enough that a spoon pushed upright into it stays put for a second before leaning.","Cook the pasta",{"text":542,"title":543,"timerSeconds":544},"Fish out the cheese rind and the bay leaf, stir in the basil, and let the pot sit off the heat for 5 minutes. Ladle into bowls, pour a thread of raw olive oil over each, and pass the grated Parmigiano at the table.","Rest and serve",300,"mee-neh-STROH-neh",[547,551,555],{"note":548,"swap":549,"original":550},"Add tinned beans in the last 15 minutes only, and use vegetable broth in place of the bean cooking water. The soup will be slightly less silky but the difference is small.","2 x 400 g tins of the same beans, drained and rinsed","Dried borlotti or cannellini beans",{"note":552,"swap":553,"original":554},"Rice is the Milanese habit and thickens the soup more; barley needs about 35 minutes and should go in with the harder vegetables. Leave out both for a gluten-free bowl.","Arborio rice, pearl barley, or nothing at all","Small pasta",{"note":556,"swap":557,"original":558},"The rind is there for savoury depth. Miso gets you to a similar place and keeps the soup vegan, though it is obviously not traditional.","A teaspoon of white miso, or simply a more generous hand with salt and olive oil","Parmigiano rind","minestrone","Minestrone (Italian Thick Vegetable and Bean Soup)","Minestrone","italy","Northern and central Italy",6,25,"easy",[568,569],"soup","main",[571],"vegetarian",[472,468,481,488,485,502],[574,577,579,581],{"alt":575,"src":576},"Bowl of thick minestrone packed with diced vegetables, beans and small pasta, drizzled with olive oil","\u002Fimages\u002Frecipes\u002Fminestrone\u002Fhero.jpg",{"alt":575,"src":578},"\u002Fimages\u002Frecipes\u002Fminestrone\u002Fhero-16x9.jpg",{"alt":575,"src":580},"\u002Fimages\u002Frecipes\u002Fminestrone\u002Fhero-4x3.jpg",{"alt":575,"src":582},"\u002Fimages\u002Frecipes\u002Fminestrone\u002Fhero-1x1.jpg",[559,584,585,586,587,588],"italian vegetable soup","bean soup","soffritto","ribollita","seasonal vegetables","2026-08-19","dishroute-kitchen","A slow-built vegetable soup with beans, seasonal veg and small pasta, thickened by mashing part of the beans rather than flour — dense enough that the spoon stands up in the bowl.",{"en":593},"\u002Frecipe\u002Fminestrone",{"items":595,"total":505,"page":457,"limit":868,"hasMore":869},[596,631,661,694,722,751,777,787,817,842],{"slug":597,"title":598,"shortTitle":599,"nativeName":600,"countrySlug":562,"region":601,"baseServings":564,"prepMinutes":510,"cookMinutes":602,"restMinutes":603,"difficulty":604,"course":605,"diet":609,"mainIngredients":610,"images":614,"keywords":624,"publishedAt":589,"updatedAt":589,"authorSlug":590},"arancini","Arancini (Sicilian Fried Stuffed Rice Balls)","Arancini","Arancini di riso","Sicily",70,240,"medium",[606,607,608],"street-food","snack","appetizer",[],[611,612,613,498,485],"rice","ground-beef","mozzarella",[615,618,620,622],{"alt":616,"src":617},"Golden fried Sicilian arancini, one broken open to show saffron rice, meat ragù, peas and melted mozzarella","\u002Fimages\u002Frecipes\u002Farancini\u002Fhero.jpg",{"alt":616,"src":619},"\u002Fimages\u002Frecipes\u002Farancini\u002Fhero-16x9.jpg",{"alt":616,"src":621},"\u002Fimages\u002Frecipes\u002Farancini\u002Fhero-4x3.jpg",{"alt":616,"src":623},"\u002Fimages\u002Frecipes\u002Farancini\u002Fhero-1x1.jpg",[597,625,626,627,628,629,630],"arancine","sicilian street food","fried rice balls","saffron rice","ragu","sicily",{"slug":632,"title":633,"shortTitle":633,"nativeName":634,"countrySlug":562,"region":635,"baseServings":433,"prepMinutes":636,"cookMinutes":505,"restMinutes":603,"difficulty":604,"course":637,"diet":639,"mainIngredients":640,"images":643,"keywords":653,"publishedAt":660,"updatedAt":660,"authorSlug":590},"tiramisu","Classic Tiramisu","Tiramisù","Veneto \u002F Friuli Venezia Giulia",40,[638],"dessert",[571],[641,642],"eggs","heavy-cream",[644,647,649,651],{"alt":645,"src":646},"A slice of layered tiramisu with espresso-soaked savoiardi, mascarpone cream and cocoa dusting","\u002Fimages\u002Frecipes\u002Ftiramisu\u002Fhero.jpg",{"alt":645,"src":648},"\u002Fimages\u002Frecipes\u002Ftiramisu\u002Fhero-16x9.jpg",{"alt":645,"src":650},"\u002Fimages\u002Frecipes\u002Ftiramisu\u002Fhero-4x3.jpg",{"alt":645,"src":652},"\u002Fimages\u002Frecipes\u002Ftiramisu\u002Fhero-1x1.jpg",[632,654,655,656,657,658,659],"italian dessert","mascarpone","espresso","no-bake","savoiardi","veneto","2026-08-18",{"slug":662,"title":663,"shortTitle":664,"nativeName":665,"countrySlug":562,"region":666,"baseServings":433,"prepMinutes":565,"cookMinutes":667,"restMinutes":668,"difficulty":566,"course":669,"diet":671,"mainIngredients":674,"images":677,"keywords":687,"publishedAt":589,"updatedAt":589,"authorSlug":590},"focaccia","Focaccia Genovese (Dimpled Olive Oil Flatbread)","Focaccia Genovese","Fugassa","Liguria",20,180,[670],"bread",[571,672,673],"vegan","dairy-free",[675,463,676],"flour","yeast",[678,681,683,685],{"alt":679,"src":680},"Golden Genoese focaccia in a tray, its deep fingertip dimples glossy with olive oil and coarse salt","\u002Fimages\u002Frecipes\u002Ffocaccia\u002Fhero.jpg",{"alt":679,"src":682},"\u002Fimages\u002Frecipes\u002Ffocaccia\u002Fhero-16x9.jpg",{"alt":679,"src":684},"\u002Fimages\u002Frecipes\u002Ffocaccia\u002Fhero-4x3.jpg",{"alt":679,"src":686},"\u002Fimages\u002Frecipes\u002Ffocaccia\u002Fhero-1x1.jpg",[662,688,689,690,691,692,693],"focaccia genovese","italian bread","olive oil","liguria","flatbread","no knead",{"slug":695,"title":696,"shortTitle":697,"nativeName":698,"countrySlug":562,"region":699,"baseServings":462,"prepMinutes":700,"cookMinutes":9,"restMinutes":505,"difficulty":566,"course":701,"diet":703,"mainIngredients":705,"images":706,"keywords":716,"publishedAt":589,"updatedAt":589,"authorSlug":590},"insalata-caprese","Insalata Caprese (Tomato, Mozzarella and Basil Salad)","Insalata Caprese","Insalata caprese","Campania",15,[608,702],"side",[571,704],"gluten-free",[485,613,506,463],[707,710,712,714],{"alt":708,"src":709},"Plate of sliced ripe tomatoes with torn buffalo mozzarella, fresh basil leaves and olive oil","\u002Fimages\u002Frecipes\u002Finsalata-caprese\u002Fhero.jpg",{"alt":708,"src":711},"\u002Fimages\u002Frecipes\u002Finsalata-caprese\u002Fhero-16x9.jpg",{"alt":708,"src":713},"\u002Fimages\u002Frecipes\u002Finsalata-caprese\u002Fhero-4x3.jpg",{"alt":708,"src":715},"\u002Fimages\u002Frecipes\u002Finsalata-caprese\u002Fhero-1x1.jpg",[717,718,719,720,506,721],"caprese","tomato mozzarella salad","capri","buffalo mozzarella","summer salad",{"slug":723,"title":724,"shortTitle":725,"nativeName":726,"countrySlug":562,"region":727,"baseServings":728,"prepMinutes":636,"cookMinutes":700,"restMinutes":729,"difficulty":604,"course":730,"diet":731,"mainIngredients":733,"images":734,"keywords":744,"publishedAt":660,"updatedAt":660,"authorSlug":590},"margherita-pizza","Margherita Pizza (Neapolitan Style in a Home Oven)","Margherita Pizza","Pizza margherita","Naples, Campania",3,480,[569,606],[571,732],"nut-free",[675,485,506],[735,738,740,742],{"alt":736,"src":737},"Margherita pizza with blistered crust, melted mozzarella, tomato sauce and fresh basil leaves","\u002Fimages\u002Frecipes\u002Fmargherita-pizza\u002Fhero.jpg",{"alt":736,"src":739},"\u002Fimages\u002Frecipes\u002Fmargherita-pizza\u002Fhero-16x9.jpg",{"alt":736,"src":741},"\u002Fimages\u002Frecipes\u002Fmargherita-pizza\u002Fhero-4x3.jpg",{"alt":736,"src":743},"\u002Fimages\u002Frecipes\u002Fmargherita-pizza\u002Fhero-1x1.jpg",[745,746,747,748,749,613,750],"pizza","margherita","naples","neapolitan","pizza dough","home oven",{"slug":752,"title":753,"shortTitle":754,"nativeName":755,"countrySlug":562,"region":699,"baseServings":564,"prepMinutes":636,"cookMinutes":510,"restMinutes":667,"difficulty":604,"course":756,"diet":757,"mainIngredients":758,"images":760,"keywords":770,"publishedAt":589,"updatedAt":589,"authorSlug":590},"melanzane-alla-parmigiana","Melanzane alla Parmigiana (Baked Aubergine with Tomato and Mozzarella)","Melanzane alla Parmigiana","Melanzane alla parmigiana",[569],[571,704],[759,485,613,498,506],"eggplant",[761,764,766,768],{"alt":762,"src":763},"Baked aubergine parmigiana in a dish, browned cheese on top and visible layers of aubergine and tomato in a cut portion","\u002Fimages\u002Frecipes\u002Fmelanzane-alla-parmigiana\u002Fhero.jpg",{"alt":762,"src":765},"\u002Fimages\u002Frecipes\u002Fmelanzane-alla-parmigiana\u002Fhero-16x9.jpg",{"alt":762,"src":767},"\u002Fimages\u002Frecipes\u002Fmelanzane-alla-parmigiana\u002Fhero-4x3.jpg",{"alt":762,"src":769},"\u002Fimages\u002Frecipes\u002Fmelanzane-alla-parmigiana\u002Fhero-1x1.jpg",[771,772,773,774,775,776],"parmigiana","melanzane","aubergine bake","eggplant parmesan","campania","vegetarian 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