I bet most of us get more recipe and food-related newsletters in our inboxes than we really have time to read. I know I do and someday I'll pare down the subscriptions but Mark Bittman's won't be among the ones that get the ax.
What I love about this recipe for minestrone
is the "use what's on hand" approach. Two lists of vegetables, hard and soft, and you pick some from each list.
I've been kind of looking for an excuse to pass on a recommendation for this newsletter. The subscription link isn't hard to find.