I’m a student still and I totally understand how a big pot of soup is the only healthy way to stay fed during these cold, busy winter months.

I usually make a pot every week, of lentil soup, butternut squash soup or of chili, and eat it from the fridge between classes and work. Now I have added Minestrone to the list!

This recipe is just what I needed (Although I made a few substitutions around what I had in my fridge and my allergy to garlic) Thanks!