chatnoir
Politicos
I have made 117 posts
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I joined September 2016
I've received 15 likes
My gender is Female
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Post by chatnoir on Nov 22, 2021 15:05:54 GMT -5
Had weekend guests and I put together the base for this soup a few days prior. It was a really good lunch, with slow-rise focaccia and seasoned dipping oil, and the friends just raved about it! I've made this several times and it never fails to please, so I thought I'd post it here. FYI-- I don't use fennel, sometimes I sub cannellini beans for the chickpeas and spinach for the kale, and any small filled pasta works well (not just tortellini!). But the red wine vinegar, stirred into the soup before serving, is absolutely necessary (IMO!). The recipe makes lots, but I usually freeze half (without adding the pasta) and it's great to have on hand for winter meals.
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