SPRING MINESTRONE, ITALIAN HERB & PEPPERONI BREAD, and BROWN BUTTER SNICKERDOODLES

Happy Thursday!!

Spring weather is here and we need a menu to match! On the menu for TUESDAY, APRIL 28th is SPRING MINESTRONE, ITALIAN HERB & PEPPERONI BREAD, and BROWN BUTTER SNICKERDOODLES. Minestrone soup originated in Italy, and the name means "big soup" thanks to all the veggies thrown in. This version of the classic minestrone features springtime veggies, lemon zest and fresh herbs.

The soup begins with sautéing diced bacon in the pot ... a little bacon goes a long way in building the layers of flavors in this tasty soup! Next, diced onions, garlic and zucchini are dropped in.

Once softened, white beans and homemade chicken stock are added. After the soup comes to a boil, small pasta, peas, and spinach are mixed in. The soup is garnished with fresh herbs, lemon zest and parmesan cheese.

The two bread companions this week are my ITALIAN HERB & PEPPERONI BREAD. Both delicious breads are filled with garlic, butter and fresh herbs. And the pepperoni bread is finished with layers of tasty pepperoni. If your family loves pizza, they'll love this bread!!

The menu this week features BROWN BUTTER SNICKERDOODLES. These delicious cookies are rolled in cinnamon sugar, baked to a soft, chewy center with lightly crisp edges. Warm spice, subtle tang, and a rich, buttery finish in every bite. - Payton from Baked by Brown Butter