Skip to content

Minestrone Soup, with Salad and Olive Bread

Tonight was Amy’s night to cook, and she made her fabulous throw-everything-in-a-pot minestrone, made with a kettle full of boiling water, a can of tomato sauce, lima beans and chickpeas (cooked in our new pressure cooker), and lots of fresh vegetables. She says the secret to good minestrone is to cook pasta separately on the side and add it to your bowl of soup. That way, it does not get soggy.