Yesterday I learned my friend J.G. had a stroke a few weeks ago. Today I’m making a double batch of Minestrone Soup for us and for her and her grandson. Served with a meatball on top and Parmesan cheese, it’s delicious with a crusty baguette and field greens salad. Just saute in olive oil, chopped onion, carrot, celery, zucchini. Add 4 cups chicken broth, 1 can (28 ounces) crushed tomatoes. Cook until vegetables are tender and then add noodles of your choice.