|Farmer’s Market Vegetable Soup|
I was inspired to make a Farmer’s Market Vegetable Soup this morning after I saw Melissa Clark’s Minestrone with Shell Beans and Almond Pistou recipe in the New York Times. What appealed to me most about the recipe was that it was a great way to clean out my refrigerator.
I had been thinking about making soup with the overripe tomatoes, shell beans, baby kale and leftover corn on the cob in my refrigerator, so Melissa’s article gave me the extra nudge I needed. Although I didn’t have any fresh herbs or the ingredients for the pistou, this vegetables soup was tasty as is.
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