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by Jennifer on September 22, 2007
Seems like I've been writing a lot about soup lately.
It's inevitable that every year during that slight shift from summer to autumn, I start craving hot, steaming bowls of soup.
And one of life's perfect soups has to be minestrone.
This week's Weekend Herb Blogging is being hosted by Myriam at Once Upon A Tart.
The ingredient I've chosen for Weekend Herb Blogging is the crinkly leaved, pale green, nutty flavored savoy cabbage, one of the main ingredients in minestrone.
This is the minestrone recipe I used, with a few tweaks.
1. I used a small (14 ounce) can of rinsed and drained white beans
2. I used one cup each of diced carrot and celery.
3. I didn't use kale
4. I added a Parmesan cheese rind before simmering the soup for 2 hours. Remove it before serving.
5. I used 6 cups beef broth
Permalink: Weekend Herb Blogging 5
Trackback: http://publish.creative-weblogging.com/publish/mt-tb.pl/93025
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Vote for Weekend Herb Blogging 5:
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Rating: 8.75 out of 4 vote(s) cast.
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Response from:
Kalyn
(09/24/07 9:50pm)
Never thought of using savoy cabbage in this, but I bet it's tasty.
Response from:
Jennifer
(09/25/07 3:17am)
Kalyn, After a couple of hours of cooking, the savoy cabbage becomes nice and soft. It adds a delicious flavor and texture to the minestrone.
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