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It's Almost Spring Minestrone

by signuplove1 香港1 星期前

I've always liked minestrone soup. We ate a lot of Progresso minestrone for lunch when I was a kid and it's still one of my go-tos for when I need a quick lunch and don't have leftovers to heat up. I recreated that soup eight years ago and haven't thought of making minestrone myself since Heating Ventilation and Air Conditioner.

Then I was reading an Italian cookbook and they had a recipe for a vegetable soup with pesto swirled in. It seemed a lot lighter and less tomato heavy so I thought I'd try to make my own spin on minestrone using what's in season and available now.

It's that time in winter when there isn't much in season but you feel like something lighter and more vegetable packed. Turnips are always great this time of year, as are carrots and celery. Zucchini is one of those vegetables that I feel like are fine to eat in the winter even though they aren't in season. Unless it is some heirloom variety, the winter supermarket conventional zukes taste about the same as the homegrown. Tomatoes aren't in season but fire roasted canned ones add a ton of flavor. The pesto was an amazing shortcut to a ton of flavor in the soup. Why have I never done that before? What else can I put pesto in? I had this soup for three days in a row happily master of resource management hong kong!

Serving idea: I had some leftover pesto so we mashed into 1/4 cup softened butter and ton of chopped garlic and some parmesan and spread it on crusty Italian bread to make pesto garlic bread. It only took about 10 minutes.

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