Minestrone turned out fabulously! While I'd love to take credit for it, this really is Ricky's specialty. Cannellini beans, potatoes, zucchini, tomatoes, mirepoix, rosemary... mmmm...
Even when it is 85 degrees outside, there is just something so comforting about a bowl of hearty soup. I made some quick garlic cheese toast to dip into the broth, they were completely made up but they were great!In a large bowl, combine:
1/2 stick butter, at room temperature
3 fat cloves of garlic, minced
1 tsp Italian Seasoning blend
1/3 cup mozzarella cheese
1/4 cup grated Pecorino Romano cheese
Mix with a hand mixer set on low. Spread liberally onto Texas toast (or sliced baguette) and broil for 5-6 minutes. Hoorah for cheese!
I love minestrone soup too, but dh rarely makes it. Thanks for the reminder; now I'll hound him until he does. ;)
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