When I growing up my mom use to make a large pan of Minestra. We would eat Minestra for at least 3 nights in a row, it was one of my Dad's favorites. Sunday I made a large pan of Minestra. We will be eating this for dinner for at least 2 nights, I will freeze the rest.
I love this recipe. It is the closest to my mom's recipe that I have found. For meat I purchased a Prosciutto end at the deli, some sweet chicken sausage, hot pork sausage, salami, mortadella, chicken legs and chicken thighs. I added some Parmesan rinds that I had in the freezer. The recipe is from
Cooking with Guiseppe. The result was a delicious bowl of the perfect soup for a cold January night.
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