I really felt like eating a good minestrone these days. And I've found a winter version of the traditional minestrone I usually do. This version is made of butternut squash, parsnips, and collard greens in addition to the usual carrots/celery/onions/tomatoes. The recipe comes from the book Full Moon Feast: Food and Hunger for Connection by Jessica Prentice. I will talk about this book later. You can also find the recipe on Jessica Prentice's web site here.