Here‘s my April article for Diane magazine, the publication of Curves Fitness. I’m doing a monthly column called “A Meal in a Bowl.” It’s a full meal for 400 calories. I’m trying my hardest to pack these recipes with flavor and keep to a contemporary Mediterranean style. I hope you like them.
Erica De Mane 
loved your recipe & the text that went w/ it…it was “all erica”…minestrone really has no rigid recipe. my mother used to make it using a choice of beef shank, pork ham bone, chunks of italian sausage, left-over beef roast, etc. the vegetables varied according to the season. in summer, we had the squashes, green beans, peas, endive, & fresh tomatoes. winter & fall we could choose from carrots, turnips, parsnips, big onions as well as celery, dark greens & beets. my godmother, who was from genoa, used to put a spoonful of pesto into each soup bowl when serving it….love your stuff, Z
My favorite . . . and this looks like a particularly delicious variation, too. Will be making this weekend, Erica, without a doubt. Thanks!
Zingara, That’s how it was in my house too. It’s funny how this soup eventually became one set thing- sort of the Progresso model, when in fact it was originally an adaptable, seasonal soup when Italians first came here.
Girl of Steel,
I think you’ll really love the combination of rosemary, lamb, and chick peas. Seems very Romano to me.
Assunta