This was, by far, the best minestrone soup I have ever eaten! It has an amazing rich flavor and a great variety of vegetables. First some alterations from the
original recipe.
I always go a little over with the onions. The recipe called for two cups, I probably added about 1/4 to 1/2 cup more. I used zucchini, though the recipe says you can use eggplant instead or in
addition. I do like eggplant but just didn't have any in the house. This is a great
recipe to go overboard with the seasonings. Sometimes, as I found out with the cream of celery soup, it is not a good idea. In this case, it worked! A little extra of all the herbs made this soup very rich and delicious. Mine was also a little thicker and more of a stew due to the tomato puree. I used two 14 ounce cans.
The recipe also calls for parsley to be used as a garnish. Parsley is a great herb full of
antioxidants and so I chose to add a couple large handfuls in the soup as it cooked so I can fully reap all the
benefits parsley has to offer....and it was a perfect addition! I ate this soup all week long and never got sick of it. Towards the end of the week, I noticed some fresh mozzarella in the fridge and tried putting a couple chunks on the soup before reheating it in the microwave. This was a great idea! Not only did it taste amazing but mozzarella cheese is
naturally low in fat so it added
calcium without making it unhealthy.
Bon Appetit!
This was, by far, the best minestrone soup I have ever eaten! It has an amazing rich flavor and a great variety of vegetables. First some alterations from the original recipe.
I always go a little over with the onions. The recipe called for two cups, I probably added about 1/4 to 1/2 cup more. I used zucchini, though the recipe says you can use eggplant instead or in addition. I do like eggplant but just didn't have any in the house. This is a great recipe to go overboard with the seasonings. Sometimes, as I found out with the cream of celery soup, it is not a good idea. In this case, it worked! A little extra of all the herbs made this soup very rich and delicious. Mine was also a little thicker and more of a stew due to the tomato puree. I used two 14 ounce cans.
The recipe also calls for parsley to be used as a garnish. Parsley is a great herb full of antioxidants and so I chose to add a couple large handfuls in the soup as it cooked so I can fully reap all the benefits parsley has to offer....and it was a perfect addition! I ate this soup all week long and never got sick of it. Towards the end of the week, I noticed some fresh mozzarella in the fridge and tried putting a couple chunks on the soup before reheating it in the microwave. This was a great idea! Not only did it taste amazing but mozzarella cheese is naturally low in fat so it added calcium without making it unhealthy. Bon Appetit!
No comments:
Post a Comment