This evening I had the pleasure of visiting Randy Graham (Valley Vegetarian), & his lovely wife Robin-
We shared stories of food & travel & when I was about to leave, Robin went into her backyard garden & picked a fennel root for me to take home. I considered slicing it paper thin & making a fresh salad with it, but Robin suggested Minestrone Soup- so I dashed home & made Minestrone Soup for the first time & it was delicious-
5 T. olive oil
7 garlic cloves- peeled, minced
1 1/2 c. Guinness Extra Stout
1 large red potato- peeled, sliced thin lengthwise (microwave for about 2 minutes)
salt & pepper to taste
2 c. tomato sauce (I always have a stash in the frig. of homemade burnt butter sage spaghetti sauce)
1 can of white beans- rinsed
1″ diameter angel hair pasta- (I break it into 2″ bits for easy cooking)
1 c. broccoli- chopped well
1 c. carrots- cut in circles
1 c. anise root- cut into bite size pieces
Asiago Cheese
Dinner Rolls
Add a dash of salt & pepper. Turn off the heat & let rest for about 5 minutes. Garnish with finely grated Asiago cheese & serve with wholegrain or sourdough dinner rolls. I served this soup with Jalapeño Brioché & it was tasty-
enjoy!
