I was wondering what your Minestrone looks like this time of year.
I recently learned what minestrone even was when I made a soup out of everything in my garden because I HAD to. It was kind of funny... I didn't really know the definition of minestrone until I made that soup and thought to myself, "that tastes like minestrone"... then I looked up the recipe for minestrone and it suggested that minestrone was usually a soup made to use what you already had fresh that needed to be used.
Honestly, I made minestrone again because my zucchinis & Armenian cucumbers have gotten ... numerous!!! But it is becoming my favorite soup. I snarfed the two bowls I just had so quickly.
My minestrone had 3 blenders full of tomatoes & sweet gypsy peppers, 3 cutting boards full of chopped tomatoes (AKA every tomato that needed to go in went in, heheh)
I chopped an onion (the only thing not from the garden besides the salt) & I diced a couple more sweet peppers into tiny chunks
I cooked that for a few hours on low and the added diced hunks of green zucchini, golden zucchini, & Armenian cucumbers & I just simmered that until they were tender but not mushy.
(I have fallen in love with the cooked texture of Armenian cucumber!)
I added herbs like 15 minutes before the end of cooking: chives, oregano, marjoram, basil, rosemary, & parsley.
The tomatoes and peppers were sooooo sweet. It kinda felt like I was eating a candy soup. I squeezed some fresh lemon juice over mine because I love citrus.
What's in your Minestrone!?