Spring Minestrone

From Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras

Cookbook

Author(s): Moosewood Collective

Page 93

Course: Soups and Stews

Reviews

1 reviews, average rating 4.0 / 5

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Cooksbakesbooks

16 years ago

★ ★ ★ ★ ★ 4/5

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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.

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