Ah, those roasting pans are so neat, Joan!
I made minestrone for Thursday’s dinner using leftover potato water from the freezer and the drippings from the turkey we roasted last week. Vegetables were carrots, celery, dried onion, garlic, a yellow and a green zucchini, fresh green beans from our garden, Penzey’s dried parsley, a can of tomatoes and a can of cannellini beans. I forgot the bay leaf. My husband does not care for basil, so I left it out.
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