Menisha

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Am not vegetarian but many friends are. Made this recipe and omitted the meat. Final flavor was enjoyed by everyone. Try it and give feedback. Enjoy.

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Made this tonight for my family and they loved it.

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Should have ween called, "Minestrone with Fennel". Save yourself a LOT of work and just throw everything in one pot, add fennel and call it good. Why on earth would Michael include the extra steps? Taste was nice, but the kitchen was an unnecessary mess,

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Deep winter & snowed in solid. This recipe required driving 30 miles on nasty mountain roads to aquire key ingredients before weather set in but well worth the effort:Absolutely delicous. The prep time and relative complexity of putting it all together was well worth the result.
Slightly labour intensive but so much fun to do. Layers and layers of subtle but hearty flavor.
This dish was shared with snow bound neighbors to resounding reviews and warmed up tummys and lifted the doldrums throughout the entire holler.
Thanks, Michael

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The soup was really good. I have not cooked mustard greens and collard greens very often. And I loved the fennel. My husband would have liked meat in the soup but I did not want to change anything the first time

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I have yet to make a Michael Chiarello recipe that didn't end up in our "favorites" repertoire. This is so flavorful, has a nice variety of ingredients, and is a perfect comfort food.

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This soup was so full of flavor! My refrigerator and pantry necessitated modifying some of the ingredients (turkey bacon in lieu of proscuitto, red pepper instead of zucchini, red chili-tomato sauce in place of pureed tomatoes and jalapenos, but it came out fantastic. I love making soup on Friday night or Saturday using my slow cooker as it's such a great way to make sure I've used up fresh produce. This soup is pure comfort food and there's plenty leftover for freezing.

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This soup was surprisingly lacking in flavor. I added both the fennel frons(1 cup and a full tablespoon of the ground toasted fennel seed and it was still lost in the finished soup. Perhaps adding chicken broth instead of water to the stock base would make a diffence. Adding some fresh grated parmesean to the individual servings helped a bit. Given the cost and prep time involved I would not make this again.

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The soup is delicious and a very good version of the old Italian version called Minestra which has meat and other greens in it, and which my Uncle's family who were from the Naples area, believed was elixar! I do not know what Italian background Michael comes from but my husband who is an Italian, born and reared there, could not place the dialect at all.
I have always been venturesome with recipies and I enjoy knowing that Minestra or Menisha or Hearty Vegetable Soup or Zuppa Italiano - whatever you wish to call it - it always hearty, stick to the ribs, healthy and delicious.