If you are anything like us, when autumn comes along, we start thinking of soups. This soup is one of our all-time favorite comfort foods for this time of year. We have made it many times, and after several variations, we think we have perfected this classic recipe. It is very easy to make and can be done within about an hour, plus it scales easily and reheats well.
Who says soup has to be reserved for cold weather? It has been warmer than usual,, but this soup went down just fine. We have made it twice now, and I feel that it’s ready to post. It is based on yet another Mollie Katzen recipe, but as usual, there are variations made, both for taste and speed of preparation. Instead of fresh basil, we use dried, which has an altogether different flavor. This is a light soup, less thick than some of the other entries here, and goes well with fresh vegetables.
As the weather starts to get nicer, it’s hard to stay in the kitchen cooking, which is why we sometimes make a few cold dishes which can last for a few days, and don’t need heating to eat. This one is an old favorite, and is a variation on an old Mollie Katzen recipe (it has varied quite a bit over the years). The key flavor which ties it all together is the fresh basil. It can serve a lot of people; goes well at potlucks, or is easily refrigerated for eating over several days (though it may go quickly; it’s hard not to go for more) Here is our version.
One of our absolute favorites is soup that we learned about in Tuscany, known as Ribollita. This is a traditional peasant dish that is generally made up of beans, tomatoes, and whatever is in the garden, and some stale bread. It is delicous, filling, and very healthy. I love making this. This recipe is made up of a combination of ones I have found online, with a few personal touches (especially adding more and more garlic!) Continue reading