I smell Autumn .. and this delicious minestrone soup!

Way back in pandemic 2022 times, I received a wonderful recipe from Cheryl Lyda from Pocatello, Idaho. At the time I was pregnant with my second child (who is now about to turn two-years-old — where does the time go?) and had gone off food so much that I refused to let anyone cook in my kitchen — hormones are strange, aren’t they? But recently I started sifting through my pandemic postcard project, reminiscing about all the wonderful recipes I had received, when I saw this minestrone soup recipe. I thought it’d be a perfect for an all-day Saturday cook session, drinking wine — I can drink again! — while smelling and eating delicious food.

This minestrone soup recipe is from a restaurant in Pocatello, Idaho that closed down about 20 years ago — the building now hosts a Japanese restaurant! — and it’s one of those recipes that just makes my home smell heavenly. Minestrone is best enjoyed at the end of summer or early autumn when fresh vegetables are at their finest. An Italian soup by origin, it has lots of vegetables, beans, grains and freshly grated parmesan cheese. It can feed a single person or a truckload of people, and suffices even the pickiest of those eaters.