Minestrone Soup


As I had too many sausages and burgers during the holidays, I’m going to try to avoid meat other than chicken for a while.  Today’s dinner was Minestrone.  I used to make it very often but I probably made it too often and got tired of it, so now I make it only when I feel I should take a lot of vegetables.  I often use chicken stock because it adds deeper flavour but today I just used water.  The vegetables I used were onion, garlic, celery, leek, carrot, potato (just a small amount), Japanese Kabocha pumpkin (a small amount) and tinned tomato.  I added a bay leaf for extra flavour and drizzed EVO a little just before serving.









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