Yesterday we had a pizza party for seven people. It was fine, but as usual, we had leftover fixins of assorted sliced, chopped toppings in the refrigerator. Recognizing that, and thrilled to be the recipient of several stalks of Lynn’s post-freeze kale plants (which I had cooked the day before), I decided to make up a new minestrone.
The refrigerator also contained the remnants of the Provencal roast chicken from Formaggio Kitchen, earlier in the week — so I was “good to go”. Here is the resulting Minestrone — classic and all my own at the same time.
If you want a copy of the recipe, here it is in PDF form: