+
Home Cooking 19

Minestrone

Teague | Mar 11, 201409:58 PM

I like soup, and I like the idea of minestrone. All those lovely fresh vegetables and beans. I don't want it to taste like my usual cumin-jacked cocido, I love that soup but need a change. However, when I make it, from recipes or from "feeling", it always seems lacking. This time I used four lbs of chicken leg quarters, took the meat off the bone as soon as it would mostly come off easily, and put the bones back in for a couple of hours with carrot/celery/onion/tomato, a parmesan end. The next day made soup. The recipe called for rosemary and thyme and oregano. Added garbanzos, great northerns, and when the beans were done added celery, more carrot, and toward the end chopped zucchini, green pepper, kale and frozen flat green beans. And some small shell pasta. But the soup seems pretty lackluster. Maybe I should add a lot more oregano? It's not salt, no more of that needed. And I always feel this way about my minestrone. Suggestions?

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound