This has been a week for bread and soup. It all started with my hankering for Minestrone. In Italian, minestrone means “big soup,” and this recipe delivers. Regional variations aside, the trusted combination of beans, pasta, and vegetables does not disappoint. In this version, carrots, onion, leeks, zucchini, cabbage, tomatoes, kidney beans, and whole wheat pasta make for a hearty vegetarian meal. When I added the broth to the pot, I also added a parmesan rind, which is a great method for adding subtle flavor to vegetable soups and rice dishes.
While we’re at it, isn’t this Sourdough Tomato Bread gorgeous? This was my first attempt at working with a sourdough starter. Although I consider this loaf a success, keeping a sourdough starter requires special care and feeding; it’s sort of like having a pet on the kitchen counter. For a simpler, equally tasty bread to go with your big soup, try this Tomato Basil Bread. When basil is out of season, you can substitute a tablespoon of Italian Seasoning and maybe add some sliced sun dried tomatoes. Either way, I hope you enjoy soup season while it lasts!
