You don't need meat or dairy to make a fantastic pot of soup.
is the classic way to work through a massive harvest, but if you get tired of that, then try out this summery soup. The recipe starts with squash, leek, and celery, and the addition of basil, garlic, and olive oil give it a pesto-like flavor.At Serious Eats we're typically more concerned with deliciousness than authenticity.
Calling this the "best" minestrone is a little bit of a misnomer—it's more like an outline to make the best vegetable stews with whatever produce you have on hand. Beyond the vegetables, to make minestrone you need dried beans, a broth made from the bean cooking liquid, and diced aromatics.Ribollita was born when cooks started stretching leftover minestrone with beans and stale bread, but it's tasty enough to be worth making from scratch.
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