minestrones. Actually, they are never the same twice. I'm especially in love with chicken minestrone; what could be healthier or more satisfying? And what's more interesting than a soup that can be had with an Italian red? But what drew me to Ina's minestrone was this: it's an amalgam of cultures and cooking styles.
(Ok, it's got bacon--you could leave it out.), but feels like a meaty entree--very like many soups. Ina recommends serving the garlic toast in the soup. A bit on the road to Ribollita, which is re-boiled minestrone stretched with toasted bread. However, unlike most minestrones, this particular variation contains all-American butternut squash. And, as if that weren't enough--like many vegetable soups (mostly spring or summer affairs), it has a bit of pesto or pistou at the end to round it out and give it just that needed sweet second punch.