I made this recipe from the Times after spotting it last week while I was making my chard lasagna. It's really quite good. The broth is excellent. I cheated and used 2 1/2 cups canned beans instead of making them from scratch, but otherwise I followed the recipe to the letter. Today is so stormy and windy that it feels right eating soup. As an added bonus, this dish is definitely "recession friendly," or whatever (I just call it cheap).
NB 1/20/09: I made this again last week and it's still delicious. I had no parmesan rind (alas) but it still tasted pretty wonderful. It IS recession friendly soup!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment