Just made a huge pot of Minestrone using the recipe from my latest book Janella’s supernatural food. I used the organic parmesan rind leftover from the Coriander + Macadamia Pesto I made yesterday. Soup will simmer for 2 hours then I’ll add cooked cannellini beans and adjust seasoning. I might just serve it with a dollop of the pesto. Lunch this week done.