Minestrone is like the summer version of meatloaf (for carnivores) or frittata (for vegetarians). You just open the fridge and start pulling out all the stuff that needs to be used up before it spoils.
Today's version had:
Carrots
Fennel
Onion
Garlic
Kernels from 1 cob of roasted corn
about 1/3 can of leftover black beans
A couple of handfuls of a wild rice blend
Swiss Chard stems
Celery
2 cans of diced tomatoes
1 diced banana pepper
Some dried oregano, basil and red pepper flakes and a bay leaf
Seasoned to taste with salt
Garnished with fresh oregano
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Karen's Kolorful Kuisine
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