On 2008-10-12, Bob Terwilliger > wrote:

> Classic Italian Cooking_, but thicken the soup with bean purée as noted
> above, and add a mixture of carrot juice and V-8 before serving.

I again agree. The thickness is a personal thing and not necessarry, my
having expereinced a killer minestrone as thin as oriental broths. I
also prefer this, adding cannelloni beans, half pureed and half whole (can I say
that?). Still, they are only one component in a good ministrone, but one I
prefer.

nb