It looks like ole’ man winter has a pretty good grip on most of us. So maybe now would be a great time to start talking about soups again. My DH, as I may have mentioned before, is American-Italian and adores his Minestrone soup. This is really just a vegetable soup, but sshhhh, don’t tell him that. Since we are limiting our pasta consumption, I opted for a different approach this time around.
The cast of characters are as follows:
Cooked from dried-cannellini beans in homemade chicken broth
Homemade chicken broth, I mean come on man, look at the schmaltz. You just don’t get that unctuous mouth feel of chicken fat from a box or can.
Take a minute and make your own broth by saving the cooking liquor the next time you poach some chicken along with some aromatics. But I digress, let’s continue with the Minestrone…
Any veggies you like; `member, a recipe is just someones idea. I used:
Fresh Green beans
Fresh Red Bell Peppers
Diced and Sautéed Pancetta
Flat leaf Italian Parsley
Diced Potatoes and Sautéed Onions
Chuck everything into a big pot and simmer until the potatoes of cooked through and the veg is crisp tender.
Grab a bowl and a spoon and dig in.