Succotash minestrone with mustard green and miso pesto
Pesto
Italian cuisine
With the exception of the miso I have kept the flavors of this soup local. Smack dab in the middle of Indiana we grow, can and freeze a lot of these ingredients, I even cure and smoke my own ham hocks. In keeping with the spirit of minestrone it is what I had on hand and it is so tasty. Besides my Coco Rubico shell beans for au pistou just went into the ground and won't be ready till late summer. - thirschfeld
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