Spring Minestrone

Page 93

| Course Type: Soups and Stews

(1 review)

Tags:

Recipe Review

This is a good minestrone recipe. It gives some options for substitutions and omissions, and so it's easy to gather the ingredients for it. I usually cut the fennel seed down to 1/2 teaspoon, and that's plenty to my taste. I simmer it with the rind of a wedge of Parmesan just to enhance the flavor a bit, and I often grate a little Parmesan on top as I'm serving it, too.

(0) useful  

Comments

Login or register to add your own comments.