Antipasto & Soup


There was some mozzarella cheese left from last night’s pizza (when it’s just two of us we always have about a half left), so I decided to prepare Antipasto and Soup for dinner.


As well as mozzarella, I bought some Parma Ham in Providore (as I attended their Cheese Appreciation Class today) and a few things I found in the fridge like rocket leaves, tomato and olives.  I also roasted a yellow pepper in the oven.  We had these with bread I also bought in Providore.  We love this type of meal so we were saying we didn’t really need soup, this is good enough for us as a supper.



This is for two of us so not a larege plate.  My husband had about 2/3.




Soup was Minestrone.  Onion, garlic, carrot, potato, Japanese Kabocha, tin tomato, bay leaf.  Sometimes I just use water but today I used chicken stock.  I also add just a little Miso – not enough to actually taste miso but just so it adds some deeper umai.  I made quite a lot so there is enough for my husband’s lunch and also mine.  I like adding cooked Japanese rice in here (after adding more chicken stock) until the rice becomes very soft and plump and then add some egg.






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