Week 279: Spring Minestrone

Happy Thursday!!

Spring weather is here so I created a menu to match! On the menu for TUESDAY, APRIL 29th is SPRING MINESTRONE & ROSEMARY FOCACCIA. 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 bread companion this week is my ROSEMARY 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 so unbelievably delicious.