image courtesy of AGO
By Renée Bellefeuille, AGO Executive Chef
Greetings from my home kitchen. Like you, I’m trying to find ways to support my neighbours and capitalize on all the wonderful local produce now available. So this week I’m batch-cooking, preparing meals for the freezer and for friends. (It freezes marvelously, and using recyclable foil baking pans is a safe bet, so you don’t have to worry about getting dishes back.)
Minestrone soup is an ideal choice – not only is it a one-pot masterpiece, but it’s an incredibly comforting, nourishing soup that can be made with whatever vegetables you have on hand.
Italian in origin, recipes vary widely from region to region, depending on local ingredients. This recipe works best with dried beans but you can substitute canned beans and broth.
P.S.: Cooked dried beans are an excellent source of fibre, potassium and folate. If you are using dried beans, be sure to reserve the liquid – it’s the traditional base for yummy Roman bean soup.
Prep time: overnight plus 2.5 hours
Cooking time: 2.5 hours