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The secret to minestrone soup is a good stock and to throw in a parmesan crust. Trust me on this.
View Diet Calendar, 27 October 2020:
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1287 kcal
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Fat: 59.86g | Prot: 67.70g | Carbs: 124.96g.
Breakfast: Kefir, Flaxseed Seeds , Bananas , Apples , Almonds, By Sainsbury's Greek Style Natural Yoghurt, Blueberries . Lunch: Minestrone Soup. Dinner: Onions , Tesco Spring Greens, Potato, Chicken Breast, Olive Oil. Snacks/Other: Lindt 70% Dark Chocolate, Peach Pie . more...
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2514 kcal
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Exercise:
Housework - 2 hours, Resting - 14 hours, Sleeping - 8 hours. more...
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 Comments
Hi JW, I always thought that the Parmesan crust was wax that protected the cheese while it matured ??
27 Oct 20 by member: Maggy May
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Normally the rind on cheese is formed by the cheese itself and can be eaten, although some are a matter of taste. Particularly on well-produced cheese it's perfectly fine to eat and my kids will fight over who gets to eat the parmesan crust. But if I'm making minestrone it's mine! It stays together but somehow manages to add a huge amount of flavour to the soup.
27 Oct 20 by member: JanusWoman
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Thanks for that JW I will start to save the crust for the purpose of soup making
27 Oct 20 by member: Maggy May
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27 Oct 20 by member: Tracey2211
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