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May 01, 2007



A good minestrone is welcome in any season! Glad to see you use a leftover parm rind; ever since I discovered this trick, I've been saving rinds. It makes a huge difference in the final taste of the soup, doesn't it?

Stephanie Beack

Lydia, indeed it makes a huge difference. Even if you add fresh parmesan grated at the end, nothing compares to cooking with the rind to extract that luscious and slightly pungent saltiness of the rind. I also make minestrone in other seasons too, I must confess. Just add the fresh vegetables of the season like zucchini, garden tomatoes, green beans...


Now that looks like a great soup! I made a Minestrone a few months ago when it was cold, cold, cold outside and it turned out OK. I think it was based on Olive Garden's Minestrone - but this one - Wow! It's going right into my recipe collection. It looks great!

Stephanie Beack

Matt, glad it appeals to you. Let me know what you think of it! Please, when you make it, make sure to include the parmesan cheese rind and the lemon at the end. These two special touches really make this soup memorable and really delicious.


I forgot to ask you this, or I already did ask you but don't recall asking... What kind of camera do you use?

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