sf wrote:
> On Sun, 1 May 2005 11:30:02 -0500, jmcquown wrote:
>
>> sf wrote:
>> >
>> > In my house, croutons are for thin soups. I sprinkle freshly
>> grated > parmesean cheese on minestrone.
>>
>> I have the fresh Parm and definitely grated some over my first bowl.
>> However, it's a soup, not a stew. The broth thickened a bit as the
>> ingredients were allowed to meld

> Next time you make it, let the beans begin to thicken the soup before
> you add the rest of the ingredients.

Hmmm, I could smush some of the beans, too.

> "just starting" state and emulate the 8 o'clock version at home.
>
>> And it screams for buttery croutons! <G>
>>
> I have an idea... make cheesey croutons. <S>
> Save that butter for bread on the side.

Ooooh, Parmesan/Garlic croutons! What a great idea!

Jill