Minestrone is a staple in my house, it’s healthy, loaded with vegetables, and hearty. It’s a great way to use up whatever vegetables you have in your crisper, and the rest of the ingredients are things that you probably already have on hand in your pantry.
I don’t have a “recipe” for minestrone, I make it with what I have on hand. The key to great minestrone is starting with aromatics, then adding a combination of vegetables, beans and starch (optional). You can finish the soup with a little olive oil, fresh herbs, cheese or croutons. Serve with a salad or crusty bread (or both) – and you have a healthy and satisfying meal.
Continue reading No-Recipe, Clean Out the Fridge Minestrone
When I wrote about eggplant rollatini a few weeks ago, I suggested that even those that don’t think they like eggplant should try it. I forgot about this recipe when I wrote that post. This is the true beginners eggplant recipe. Although this soup is chock-full of eggplant, it doesn’t possess a single characteristic that non-believers tend to associate with eggplant. It’s not spongy OR mushy (which are both often-invoked textural complaints) nor it is the slightest bit bitter (the primary taste complaint).
This soup is rich, smokey, and intensely flavorful. Make this vegan (but still completely amazing) by omitting the dairy and topping with delicious homemade croutons.
Continue reading Roasted Eggplant and Red Pepper Soup