Friday, January 27, 2006
By far the best vegetable soup I have ever made. It it chock-full of goodness and has a great taste. Rinds from Parmaggiano-reggiano are simmered in the soup. The broth is chicken stock and the juices from the veggies which include, onions, garlic, carrots, celery, tomatoes, potato, green beans, swiss chard and white beans. Herbs are parsely and basil. A tiny pasta is added at the end. This recipe is from Williams-Sonoma series: Mastering Soups and Stews. While the baby would not eat the veggies, he slurped up the broth.