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Saturday, March 26, 2011


It does not seem like winter is going to end here in Ohio. Temperatures down in the 30s and 20s again, and that means more soup. I have made more soup in three months than I have in the last five years. This recipe is adapted from the West Point Market Cookbook and the Italian Family Cookbook.

The Soup: Minestrone. I sauteed carrots, shallots, celery and prosciutto, then added chicken broth, potatoes, canned tomatoes,zucchini, and white beans. I added fresh ground pepper and cooked over a medium to low until the potatoes were tender. About 5minutes before serving I added asparagus, followed by frozen peas. Immediately prior to serving I stirred in some arugula. After putting the soup in the bowl, I topped with previously prepared pesto.

We both agreed it was a very delicious minestrone. Served with crusty bread and Chianti it made for a great meal!


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