Minestrone Soup Romagna Style

Spring is right around the corner, but the chill seems to be lingering. The only solution is a big pot of hearty soup. Minestrone seemed like a winner. It’s healthy, fairly simple to make and a pot of it goes a long way. Loaded with veggies and slow cooked for half a day, all of the wonderful flavors melt into soup that isn’t dominated by one flavor (yet tastes exactly like you remember minestrone tasting, only much, much better.)

I add a bit of lemon juice to brighten up the flavor. It’s a key ingredient, it adds one finishing note to a complex, classic soup.

yield: Makes 6-8 servings


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