Happy New Year, everyone! Hard not to be hopeful these days, excited for a fresh start. Perhaps one in which we all become better versions of ourselves and the world changes for the better. Or maybe one in which we all get haircuts and start wearing real pants again (who knows, didn’t happen last year). I consider this soup, which translates to “Winter Minestrone,” a casting of intention for the new year. Full of nourishment and health, shared with my family and friends, this soup is full of winter vegetables in a rich roasted garlic broth. May it kick off those resolutions for all of us!
- Serve topped with a lot of finely grated Parmesan
- Drizzle with olive oil and/or sprinkle with pepper flakes
- Sauté some pancetta in a saucepan until crisp before adding soup to reheat (or take it out and top the soup with the crispy bits!)
Show me how you cook and serve it by emailing me your photo! Submissions are automatically entered to win a drawing for a Soup Club cookbook.
Yes, all this fun and love went into the recipe. That’s why it tastes so good.