Search inside this book

No other editions

Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine

Lentil Minestrone with Greens

Page 149

| Course Type: Soups and Stews

(1 review)
View photos (1)

Tags:

Recipe Reviews

23rd September 2012

Peckish Sister from Central, FL

This was shockingly similar to a slowcooker recipe I made last week. I did not cook the lentils as soft as in the slowcooker version, but I like this one with its fresher taste better. I now have the right “soup” macaroni, the little shells were visible, but not dominant. I actually followed the directions and used a parmesan cheese rind tied in cheese cloth. It gave the soup a great depth of flavor and did not drip melted cheese as feared. This time I did cut up the Swiss chard leaves into smaller chunks which made it easier to serve and to eat. There was extra parmesan grated on top which we all appreciated.

(1) comment (2) useful  

Login or register to add your own review of this recipe.