I was in the mood for a lot of fresh vegetables in a single dish, to supplement the fried chicken we were having for dinner last night (and make at least a pretense of eating healthy). I prepared the "Late Summer Minestrone" from Mark Bittman's column in the NYTimes. I followed the directions to use water as a base and have to admit that the resulting soup was a bit lackluster. The vegetables were good, but the broth was just kind of blah.
I know soups and stews improve over a couple of days, so I'm hoping that it will taste better on Friday. I assume that some of the liquid, despite being covered in the fridge, is either going to evaporate or be absorbed into the vegetables, so am considering adding some or all of these items in when I reheat it:
- beef or chicken broth for more flavor
- shredded cabbage
- cooked Italian sausage meat or pancetta
- cooked ditalini (sp?) or elbow macaroni
- canned cannelini beans (drained, rinsed)
I would love your opinions on this 'cause I don't want this soup to go to waste, simply because it isn't great. I want to MAKE it great.
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