Week 222: Spring Minestrone

Hello!!

On the menu for TUESDAY, APRIL 25th is SPRING MINESTRONE with ROSEMARY FOCACCIA. I'm really, really hoping that by serving a spring soup spring will stick around!!

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. Once 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 bread companion is my Rosemary Focaccia. Since we're eating an Italian soup, we should eat Focaccia!! It's crisp on the outside yet soft and chewy on the inside. Extra-virgin olive oil gives the bread texture and flavor while fresh rosemary and flaked sea salt add the finishing touches to make this bread unbelievably delicious. This bread is a perfect choice for this Italian soup!

On the menu for dessert are STRAWBERRY CREAM COOKIES. They have a cream cheese filling and fresh strawberries creating a soft, buttery and incredibly moist cookie! ~Jenny from Jenny Sue Delights