Spring minestrone

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Moosewood Restaurant Daily Special is one of our lesser used Moosewood Cookbooks. It’s all soups and salads.

This was the Spring Minestrone, a very hearty soup even without any pasta or potatoes. It’s got white beans, asparagus, greens, summer squash and peas.

I made a fresh batch of vegetable stock early in the day for this one, and it was worth it. I used the quick veggie stock recipe from Mark Bittman’s How to Cook Everything Vegetarian. This time I didn’t double it and I actually measured the water. It made just enough for this one recipe.

Problem was, the soup is so full of good stuff that it could have used way more stock (or less stuff) to remain a soup. This was more like a stew. Delicious anyway.

Served with fresh, homemade sourdough bread.

 

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