Quote:
Originally posted by notcasesensitive
You all totally don't care, but the vege- minestrone worked out quite well too. I think one of the secrets that I found in the Williams-Sonoma cookbook that I have is the inclusion of a couple of tablespoons of balsamic vinegar. Yum-Me. And I cannot recommend strongly enough getting some of the boxed vege- broth (available both at Ralph's and Whole Foods here) as a starting point for any vegetable-based soups you make. No more boullion crap for me ever again.
For the minestrone, I added a can of diced tomatoes and a can of white beans, along with chopped veges (onions, broccoli, potatoes, leeks and zucchini), garlic, balsamic, oregano, basil and fresh pepper. Plus pasta 10 minutes before serving and a bit of grated parmesian at the end.
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If you get through the whole parmesan, it's nice to use the rind in soup (kinda like a bay leaf -- cook with it in, and then pull it out and toss it before serving).
