Day 1 And we're off! Let's start with something familiar. Everybody knows minestrone. Translated from the Italian, it loosely means "big soup". Minestrone predates the Roman Empire and has supported ingredients as varied as cooked brains and wine to the more familiar tomatoes, legumes and root vegetables. I went with something akin to a more traditional recipe here. Brains seemed a little out of the box for day one. So let me ask, how many syllables do *you* attach to this? Two? Three? Four? I've always gone with something around three and a half, mumbled a little (not unlike when I pronounce worcestershire sauce). Seems you can go with three or four, depending on where you are (but even where they go with three, it comes with an apology). But if you are in Italy? Man, you'd better make it four. No matter how you pronounce it, I can report this one turned out hearty, flavorful and just bold enough to keep it interesting. I vote yes. One final note. I've never eaten brains. The Farmer's Market restaurant here in Raleigh has "Brains and Eggs" on the menu. Every now and again I think, yeah, I'll hate it, but shouldn't I at least try it at some point? This instinct is quashed every time when the waitress - any waitress - involuntarily winces when I bring it up. So no brains today. Maybe next year. RECIPE 4 c Chicken Broth 1 qt Canned Tomatoes, chopped 1 c Cannellini Beans 2 c Butternut Squash, diced 2 c Spinach, roughly chopped 2 Carrots, peeled and chopped 2 Celery Stalks, chopped 1 Onion, chopped 1 Tbsp Fresh Thyme 1/4 c Fresh Parsley 1 tsp Celery Salt 1 Bay Leaf Pinch Salt Dash Black Pepper 2 c Tortellini Pasta Parmesan Cheese DIRECTIONS Place all ingredients except tortellini and parmisan in slow cooker and cook on low for 6 hours or so. Cook tortellini separately. Drain and add to soup. Ladle into bowls and sprinkle with grated parmesan.

Ingredients (somewhat bland - would probably try to spruce it up, or try another all together. - kids loved it though.) * 3 cups reduced-sodium vegetable or chicken broth * 1 (28-ounce) can diced tomatoes * 1 (15-ounce) can white (cannellini or navy) beans, drained * 2 carrots, peeled and chopped * 1 celery stalk, chopped * 1 cup onion, chopped * 1 teaspoon dried thyme * 1/2 teaspoon dried sage * 2 bay leaves * Salt and ground black pepper * 2 cups cooked ditalini pasta * 1 medium zucchini, chopped * 2 cups coarsely chopped fresh or frozen spinach, defrosted * 4 tablespoons grated Parmesan or Romano cheese * Basil sprigs, garnish, optional Directions In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.