Appears in Cook's Illustrated January/February 2010, America's Test Kitchen TV
Italians rely on garden-ripe vegetables, but most of us need to make do with supermarket pickings. Is a soup with fresh, bright flavors still possible?
In creating our minestrone recipe, we tried to squeeze every last ounce of flavor out of a manageable list of supermarket vegetables. Sautéing pancetta and then cooking the veggies in the rendered fat gave our soup layers of flavor. Starch ...