On Sat, 11 Oct 2008 15:31:57 -0400, "Nancy Young"
> wrote:


>Classic Minestrone from Cook's Illustrated:

This does look good.

I haven't looked through all my books yet, so haven't decided which
one I will make.

I think some recipes call for prosciutto, and I have some chopped
prosciutto in the freezer, that should be used up soon.

Don't some recipes call for pancetta?

I knew about parmesan rinds being used...and I have some of those in
the freezer as well.

This should be a good kickoff to the fall/winter soup season. I will
dig out my Le Creuset soup pot for this!

Christine