Minestrone…. When I first began my blog, in April of 2003, I posted the recipe I was using for Minestrone, on April 25. If you go to the archive links to the right, and scroll down to April 2003, you’ll find it.
I probably use even more broth now. Because I’m pressed for time, I buy ready-made broth rather than making my own, but I’ve taken a class on how to make beef broth from scratch.
I also roast red peppers, peel them and dice them, or used jarred roasted red peppers, rather than dicing peppers that still have their skins. I don’t like the texture of the pepper skin in the soup.
When I made the soup this evening, I left the salt out completely, and each o us will add salt or Parmesan as we please to finish off the soup
This has to be one of the most satisfying meals I cook for my family, and it’s really easy!