Classic Minestrone
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Appears in Cook's Illustrated September/October 1998
By adding a piece of cheese rind or pancetta to water, we created an excellent minestrone without the bother of homemade stock.
WHY THIS RECIPE WORKS
While developing a quick minestrone recipe with a harmonious balance of flavors, we found it best to eliminate both bold and bland vegetables, add a rind of Parmesan or some pancetta to the pot to compensate for the lack of stock, and liven...
