Minestrone

[Bruce Dykes]

-----Original Message-----
From: Bapopik at AOL.COM <Bapopik at AOL.COM>
To: ADS-L at LISTSERV.UGA.EDU <ADS-L at LISTSERV.UGA.EDU>
Date: Monday, March 20, 2000 9:02 PM
Subject: Enchilada; Minestrone; Spaghetti



>MINESTRONE--OED has 1891, "a thick soup containing vegetables and rice or
pasta."  THE CATERER, February 1887, pg. 177, col. 1:  The dish I
mentioned--_minestrona_--is, as its name implies, merely a very thick soup,
containing, chicken, or meat of any kind, slowly cooked together with
various vegetables such as onions enough to flavor it, a few carrots nicely
minced, and tomatoes which must predominate in the mixture.  The thickening
can be made of either rice, macaroni, spaghetti, or vermicilli.  The
minestrona makes a complete Italian repast--in other words, a one-dish
dinner.
>


Contrast the English with the Italian use of 'minestrone' (at least in
restaurants), which is generic for all of their offered soups...

bkd