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  • Lemony Thyme Kitchen
  • Recipe Index
    • Appetizers
    • Asian
    • Beef
    • Beverages
    • Breads
    • Breakfast
    • Desserts
    • Diet Specific
    • Dressings & Marinades
    • Gluten Free
    • Healthy Choices
    • Indian
    • Italian
    • Low-Carb
    • Main Course
    • Mediterranean
    • Mexican/Latin
    • North/South African
    • Poultry
    • Salads & Side Dishes
    • Seafood
    • Soups, Stews & Chilis
    • Vegetarian
  • About
  • Contact Libby
  • Lemony Thyme Kitchen

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  • Spring Thyme Green Minestrone Soup is packed with nutrients and delicious veggies.
    Gluten Free,  Healthy Choices,  Low-Carb,  Recipes,  Soups, Stews & Chilis,  Vegetarian

    Spring Thyme Green Minestrone

    March 17, 2021 / 1 Comment

    Spring Thyme Green Minestrone Soup. When I looked into the eyes of my beautiful new fridge I saw shelves and drawers overflowing with ingredients that begged for a chance to play nicely together. The result of nonstop cooking for a week straight. Have you seen our March Meatball Madness posts??! When I studied the contents it became blatantly obvious that my fridge and my well-being needed a big pot of soup!

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    Libby Zappala

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  • Beef,  Italian,  Soups, Stews & Chilis

    Italian Bean Soup with Mini-Meatballs {Pasta e fagioli inspired}

    February 17, 2014 / 6 Comments

    Italian Bean Soup with Mini-Meatballs.  I intentionally did not call this a recipe for Pasta e fagioli, although it was clearly my inspiration.  Pasta e fagioli is traditionally a meatless dish, comprised of pasta and beans in a tomato base.  When I did my standard recipe research I had a hard time avoiding the bazillion copycat recipes for Olive Garden’s Pasta e fagioli.   We may be the only family I know who has not had a bowl of Olive Garden’s Pasta e fagioli.  I’m sure it’s delicious but I chose not to compete with the masses.

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    Libby Zappala

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About Libby

Hi, I'm Libby and welcome to Lemony Thyme. I hope you'll enjoy this collection of recipes, eating experiences, and food photography. My cooking abilities rose to a new level when I started incorporating fresh herbs. I began to understand the term ‘layers of flavor’ and found myself deconstructing dishes with my tongue to identify each ingredient.

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