My family calls for this soup every autumn – here is my secret ingredient

I love it when someone goes in the house, the aroma of something wonderful smells that comes from the kitchen, and asks the question that many domestic chefs like to hear: “What smells so good?” This question is not often asked in summer – at least not in my house when many meals are cold or cooked outside. But as soon as the weather gets cold and Soup season It depends, I often hear this question.

I often stay with the classics: ChickenPresent roasted butterse pumpkinPresent tomatoPresent Ham and beaN and my absolute favorite – minestrone. I have used the same minestrone recipe for many, many years. I discovered it here on allrecipes at some point in the middle of teaching (can we please find a better name for this decade?) And since then it has been strong in autumn and winter.

Jamie’s minestron soup is clearly a favorite of many allrecipes readers. It has a 4.8-star rating of more than 2,500 people, and the comments are full of praise for the soup and suggestions for switching to their individual taste.

I usually follow the recipe for a T with the exception of an addition. I throw left Parmesan cheese Bark- usually two of them- before the 30- to 40-minute cooking time. The soup is crowned with a crushed parallel when serving, but adding the bowl into the pot, while the soup boils, gives it an additional depth of nutty taste, whereby this already excellent soup absorbs a level. It is also a way to get a little more benefit expensive parmesan.

Why should you add soup parmesan bark

With increasing parmesan cheese, the outside of the wheel naturally hardens more than the interior and becomes what we call it bark. It’s still cheese. It is still edible, but it is not too pleasant to eat in its extra hardened shape. When a bike parmesan is cut into wedges, the end of the wedge contains a bark. Many people throw the shell when they have eaten the rest of the nutty, lively, tough cheese.

Instead of throwing them, keep them in a container or freezer -proof safe zipper bag in your freezer until you make a soup. stewPresent RisottoPresent Sauce folderOr another dish that could benefit from an additional nutty taste.

If you are not sure what dishes this would be, a good rule of thumb is: if it contains parmesan, or if you exaggerate parmesan when serving, you can probably add a Parmesan shell when cooking.

Remove the Parmesan Bark before serving. It will be soft and mushy. You can brush olive oil and garlic on baguette or Italian bread, roast them up and spread the soft bark on the slices for eating. (Actually you should do that.)

Other ingredients that work well in the minestrone soup

You can always switch some vegetables or beans in a minestrone soup or add the type of pasta that you have in the pantry you have to consume. When I searched some of the more than 1,800 comments on Jamie’s minestrone recipe, I found many additional options, such as allrecipes members change the soup to meet their taste. Here are some of the ideas that have attracted my attention:

• Use cheese tortellini instead of scarf noodles. – Pam bitter.
• The recipe also works either with fresh or frozen green beans and not with the required can beans. – Bluegrassgurl716.
• Add a pound of Pan cooked base pork to Sunnycado flame!
• Use dried herbs if you don’t have a fresh – Naos3356. (Use 1/3 the amount of dried herbs How you would become fresh herbs in every recipe. For this minestrone, use 2 teaspoons of dried basil instead of 2 tablespoons of fresh and 1 teaspoon of dried oregano instead of 1 tablespoon of fresh.)
• To make it vegan, use vegetable broth instead of chicken broth and skip the parmesan cheese – Robyn. (Of course, leave the Parmesan cow that I suggest.)