Minestrone ~ A Lighter Version

I saw this recipe on my friend Monique's beautiful blogLa Table de Nana recently ~ it looked so goodand full of fresh veggies that it made me want to make itright away.  
But we've had the hottest summer on modern recordhere, so I had to put it off for a few days.  Now that the overnighttemperatures have begun to 'fall' (pun intended),the time was right.
I was so surprised when I opened the link to the recipe,because this is nearly identical to the vegetable soupI make ~ except I never use an exact recipe. So I wasreally happy to see the it with actual measurements toshare with people who don't use my cooking method.




As Monique did,  I substituted chicken broth/stockfor the vegetable stock ~ so if you want a vegetarianversion, use the veggie stock.
This one always pleases, and it's got lots of gorgeouscolor so it's healthful and pleasing to the eye as well.
Since it's zucchini harvest time, I also swapped out thespinach (or other greens) for this version.If you want more protein, add some leftover cooked chicken,Italian Sausage, beef (ground or cubed) during thelast few minutes to heat through, before serving.




These "Pesto Crisps"?
Meh, they were just okay. The recipe sounded good as I ran my virtual tongue over it...all the ingredients you would find in pesto; fresh basil, Parmesano Reggiano, garlic, pine nuts, olive oil ~ plus a little flour and aged white cheddar.  
Thumbs down at my house.Instead of eating them along side as you would crackers, I ended up breaking them up and floating them in the bowls of soup ~(not pictured...)
If you want something similar, I would recommendthis version ~ similar, but a bit different and infinitely better.Tried, true recipe ~ everybody gobbles them up!

But the soup gets 5 stars!


Thank you for finding the recipe and sharing it Monique!And thanks to everyone for stopping by today.
Your comments make my day.  :-)

Bon Appétit!


 

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