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| It's a very traditional Italian thing to do and gives good depth to the soup. My only caution would be in respect to the amount of stock cubes quoted in the recipe as this could lead to the whole thing tasting very salty after parmesan rind is added (although 5 stock cubes would seem too much salt for me already.) | |
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Indeed, a cube is for two cups/500ml, not one cup/250ml!
N.B. Poster is from US, perhaps stock cubes there are smaller (been too long, can't recall what they're like there).
Also, we never put pasta in minestrone (it would get overcooked if you did).
Tom
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