.. this: Minestrone Soup Recipe – Bon Appétit Recipe | Bon Appetit.
Purests would argue it isn’t minestrone at all. Let’s say it is in the style of a good minestrone, and it opens you up to make it with whatever you have and whatever you feel like.
This recipe calls for Sambal Oelek. If you don’t have it, but you have sriracha or chili-garlic sauce, then you are in business. (For a good run down on how each of those three sauces differ, see this.)
The web and food are made for each other. There are countless links to recipes, essays, reviews and photos of food. Out of all that, here is a small handful I found interesting over the last few months of surfing around. I hope you find one or two or even all of them interesting. Enjoy!
And this one from Food52 could be yours. Once you get in the habit of making minestrone, you can really adopt any set of vegetables and beans you have to make the soup you want. Don’t like cabbage? Don’t use it. Out of chickpeas (garbanzo beans)? Use something else. It may not strickly be minestrone if you do, but who cares: it will still be delicious. Needless to say, this is a great way to use up bits and pieces of vegetables in your crisper.
Some days you just want a simple meal for dinner. This soup with some bread, cheese and a salad could be just the thing. Make it even easier by picking up some roasted peppers and using them instead of roasting your own. You can deepen the flavour with some garlic or make it hotter with pepper sauce or even sriracha added in. Lots of ways to change this up and still make it delicious.
You can find the recipe here: Roasted red pepper and tomato soup recipe, from the good folks at Style At Home