Minestrone day after 
Day-After Minestrone
An unusual Easter, without big gatherings, but still Easter. I pretended I was with company, cooked up a storm, and enjoyed traditional foods on my own. But as with every day after a holiday, it's time to make something healthy and wholesome. What’s better than a fridge-cleanout minestrone?
Day-After Minestrone
An unusual Easter, without big gatherings, but still Easter. I pretended I was with company, cooked up a storm, and enjoyed traditional foods on my own. But as with every day after a holiday, it's time to make something healthy and wholesome. What’s better than a fridge-cleanout minestrone?
Cooking Instructions
- 1
Gather the vegetables from your pantry and fridge. Dice the carrots, potatoes, and celery.
- 2
Slice the lettuce into thin strips and cut the artichokes into wedges. Place everything in a bowl of water.
- 3
Cook the vegetables in a pressure cooker with a drizzle of extra virgin olive oil and just enough water to barely cover the vegetables. Add salt. Cook for 15 minutes after the cooker starts to whistle, then serve.
- 4
This isn’t a strict recipe—it’s about using whatever you have on hand, so feel free to interpret it your own way.
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