A gingery, spring green, vegetable minestrone, with buttery garlic bread on homemade baguette. We had two choices of drizzle for the soup: basil pesto, and/or leftover lemony-chicken pan sauce from Marcella’s two-lemon chicken. I chose both (the pan-sauce being an unexpected improvement to the all-ready delicious recipe – thank you very much).
Kale, shallots, peas, basil, and asparagus from the garden.
