On Sat 11 Oct 2008 12:46:15p, Christine Dabney told us...

> 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

I don't think I've ever eaten minestrone that had any kind of meat in it,
although I have seen recipes for some, including those with prosciutto,
panceetta, or regular bacon.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

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