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