Wednesday, April 28, 2010

Minestrone


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!

3 comments:

  1. This soup looks like a good friend come to town and eager to catch up. It's raining in Utah, and minestrone sounds oh so right for a precipitous evening.

    Cheers!

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  2. Alli, your blog is so fun! Thanks for reminding me of it on Facebook. A good friend of mine also has a food blog, www.gastroanthropology.com. She is a trained pastry chef from California, currently living in London with her husband. Check it out! She travels all over Europe on the weekends and always has amazing pictures and recipes.

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  3. Thanks for the lovin' guys! Lena, I will check out yr friend's blog right now! XOXO

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