Wednesday, April 28, 2010
After having a delightful bowl of Minestrone this weekend on the island, I decided to give it a go here at home. I strongly believe that the quality of the ingredients I used played a big role in making it so delicious!
The veggies in this soup were all wonderful: carrot, celery, onion, garlic, zucchini, bell pepper, and kidney beans. I thought the zucchini was a particularly nice choice and I am looking forward to having some grow in my garden this summer!
I topped the soup with Parmesano-Reggiano. This is one of my all time favorite kinds of cheese! I learned from Giada De Laurentiis that cheese is at its peak flavor if served at room temperature and I believe that doing so made for a more delicious soup!