Check out the recipe for GOOD OLE MINESTRONE, in Natural Awakenings Chicago, written by ILFMA Executive Director, Janie Maxwell
Good Ole Minestrone Hits the Spot for Comfort Food
“One of the first recipes I made for a crowd was minestrone soup from the More with Less Cookbook,” says Janie Maxwell. “I still look at recipes for minestrone soup to be inspired and see what others add. It is a flavorful winter soup and the great thing is that it can be made vegan or vegetarian from what’s on hand. Add some leftover cooked vegetable or substitute premade rice or pasta for variety. This soup can be made quickly, but I prefer letting it simmer for at least an hour to let the flavors blend. The soup I make changes, but is always a crowd pleaser on a cold winter’s day.”