Soup

Classic Tuscan Ribollita Soup

January 17, 2011
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Now when your local Community Supported Agriculture (CSA) farm delivers a mountain of kale, you’ll know what to do with it. Both of our girls enjoyed this soup. In fact, our oldest, 11 year old Gabriella, brought it to school in her thermos for lunch and said that all of her friends were jealous. It is very easy to make and freezes well if you’ve made more than you need.

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Leek and Chickpea Pasta Soup

November 15, 2010
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The leeks give a soft, sweet taste to this hearty soup and the chickpeas add an earthy balance. The prosciutto lends a savory flavor and Gabriella, our oldest, picked out the pieces to eat them by themselves. It is a perfect comfort soup, it takes less than an hour to make from start to finish, and most of the dish can be made ahead of time.

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Pasta e Fagioli: Comfort Soup

October 7, 2010
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In the Veneto, where the texture of the thick and creamy soup is achieved by mixing in some mashed potato, it is traditionally made with borlotti beans (also known as cranberry beans) and bits of egg pasta.

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