August 20, 2011
The summer has given up, and fall is in the air. Days around here are still hot enough to be sweltering, but the change of seasons is on its way, and evenings are always cool. This is the perfect weather to make soup. Minestrone soup takes advantage of the garden vegetables that are still ripening, and using a crockpot means your kitchen wont get overheated while everyone is away at work or school. Add a crusty loaf of good bread, and dinner is served.
I like to make a crockpot full of soup for dinner, then divide the extra soup into individual containers for lunches throughout the week. They freeze well, and thaw in 2 or 3 minutes in the microwave.
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