Friday, April 2, 2010

Minestrone alla Romagnola--Vegetable Soup, Romagna Style

I love soup. This winter, I made it my goal to make soup a lot, and build a repertoire of my favorites. Success. So, I was very excited to make an "authentic" Italian minestrone. I'm sure that this isn't the only "authentic" recipe floating around out there, but it is the recipe that is in my cookbook. :)

It was fun chopping all the vegetables (seven, not counting the canned tomatoes!) and adding them at different intervals.

My cookbook let me in a a little tip: "Minestrone, unlike most cooked vegetable preparations, is even better when reheated the following day." Great! So, I made up the soup, cooking the beans which had soaked overnight, and tucked it away in a tightly sealed container in the fridge for a couple days! An easy prep one day made for a super easy meal the next! (And I served some warmed up leftover focaccia from last night's pasta dinner!)

Of course, the day I served soup, it was the hottest day of our young Midwest spring, with the temperature reaching 80-some degrees! Oh, well!

(Note to self: Next time, cook the beans a bit longer before adding them to the soup.)

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