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Antony Cyprian “Tony” Bridge (5 September 1914 – 23 April 2007) was a British artist who became an Anglican priest. He was Dean of Guildford for 18 years, from 1968 to 1986, and wrote several books on the history of Constantinople and the Crusades https://australiancasinolist.com/.
His ministry touched the lives of countless people, not only through the parishes and the cathedral that he service, but also through radio and television and as chaplain and lecturer on Swan Hellenic Cruises. His preaching was legendary as a quote from a letter received by his widow, Diana, shortly before his funeral service testifies “When I was at Marlborough ‘A.C. Bridge’ came to take several Lent courses and he preached on a few occasions. Of all the preachers I had heard on leaving Marlborough he is the one who made the most impression. He inspired me. His attitude to Christian faith reached my teenage public school mind and set an example which has continued to influence me over 40 years later. Old Marlburians of my era, Christian or not, remember him vividly. He made an enormous impact for good on each of us”.
Tony Bridge was a top pistol shooter who competed for the West Indies Federation at the 1960 Olympics and for Jamaica at the 1964 Olympics. He graduated from the Wolmers School in Kingston in 1938 and then became Chairman and Managing Director of the Novelty Trading Company, and was a director of other insurance, banking, and commercial firms in Jamaica.
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Mines ton
So, what you put in your minestrone is really up to you. Don’t like beans? Leave them out. Love pasta? Put some in (we recommend small pasta like ditalini). Minestrone really is all about improvisation.
Store Minestrone in the fridge for up 3 days. If you know in advance you’ll have leftovers it’s best not to add pasta/rice. Instead, cook pasta/rice separately. When ready to serve, bring minestrone to a boil, add cooked pasta or rice and simmer for 2 minutes. Serve hot with freshly grated Parmesan cheese.
So if you’ve ever made and been unimpressed by a Minestrone Soup before – I promise you, this one will not disappoint! (Because I’ve been there too, which is essentially why I ended up just creating my own. 😇)
The beauty of this soup is that you can make it a hundred times and have it taste different every time you make it. For this reason there’s no set recipe for Minestrone soup but rather some basic concepts of choosing and cooking veggies, legumes and pasta.
I may have also thrown in a small can of corn and a slightly aged parsnip, which is likely non traditional and yet it was still splendid. Hearty and healthy for the win, and a great boost for health with all those different coloured veggies!
I have been wanting to make this for some time and finally did. It was absolutely delicious, comforting and one bowl was not enough! I timed the completion of the soup for my 16 year old foodie son to try as he is often ‘starving’ after school. He loved it and went back for more! Thanks Nagi. Another fabulous recipe. P.S I have recently bought your cookbook.
