I felt quite toasty in my flannel shirt, sweat pants and fleeced-lined slippers, sitting in front of the computer writing about food rather than cooking it. As I downed a second cup of coffee, I pondered the possibility of making a hearty, bone-warming pot of soup. But which one?
Hmmm. . . Let’s see. Lentil soup is always good and healthy. Maybe Pea Soup; that’s easy to throw together.
Then I spotted Minestrone Soup in my file. I hadn’t made that for a while. It seemed just right. I checked the recipe and, sure enough, I had all the ingredients.
I was off to the kitchen . . .
Though the original recipe doesn’t call for it, I usually add a sprinkle of red pepper flakes and a parmesan cheese rind. Yes, the rind really adds flavor to any soup and what’s left is removed before serving. So don’t throw away those rinds; put them in the freezer for soups.
With the addition of a cup of chopped spinach and a half cup of cavatappi noodles (or small macaroni), the dish was ready to simmer 8-10 minutes, or until the noodles were done.
As it turned out, by the time my soup was ready, the snow was nearly gone. Oh, well . . . here’s my recipe for Minestrone Soup. Fortunately, it freezes well, so it can be saved for a colder day.