30-MINUTE
MINESTRONE
Minestrone is my soup of choice during the spring and
early summer, when vegetables from the farmers’ market
are at their brightest and most flavorful. Some minestrone
soups get cooked down for hours. I actually prefer my
quick version, because it keeps the vegetables mildly crisp
and fresh tasting. I always start with onion, carrot,
celery, and canned tomatoes as my base, but on top of
that, you can use the vegetables suggested here or go with
anything from the table here–here. Just make sure to
keep the total amount of extra vegetables at around 3 to 4
cups (not counting greens, which will cook down
dramatically).