{"id":36501,"date":"2017-09-14T18:00:12","date_gmt":"2017-09-14T23:00:12","guid":{"rendered":"http:\/\/the2seasons.com\/?p=36501"},"modified":"2017-09-15T14:01:31","modified_gmt":"2017-09-15T19:01:31","slug":"minestrone-soup","status":"publish","type":"post","link":"http:\/\/the2seasons.com\/?p=36501","title":{"rendered":"Minestrone Soup"},"content":{"rendered":"

Minestrone soup is one of my favorite hot foods for cold weather.\u00a0 When we returned home from Russia and the Baltic states last week, Mr. Right and I were both craving fruits and vegetables.\u00a0 Yes, we did eat well while traveling, but we just didn’t get the amounts of fruits and veggies that we eat around here on a daily basis.\u00a0 I often call some of our trips to Europe the “cheese and bread tours” because it seems I eat way too much cheese and way too much bread, but they are always so darn good.\u00a0 So, anyway, on our first full day back home, the temperatures were going to peak in the high 60’s, and in my book, that’s soup weather.\u00a0 I was thinking maybe chili or potato soup, but then minestrone popped into my mind.\u00a0 I made sure to buy all of the ingredients on my grocery run, and it was easy enough to make in time for lunch.\u00a0 I like thick soups that almost resemble stews, and this one does look like a stew.\u00a0 This is my recipe, and I just basically added ingredients, but for the blog, I will break those ingredients down into amounts.\u00a0 This recipe makes four to six servings.<\/p>\n

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Minestrone Soup<\/h2>\n

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\"Minestrone<\/h3>\n

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