Made a few substitutions, used Peruvian beans which no one has ever heard of but we make all the time in our crock pot. My Dad is so cute, he sifts through the beans by hand looking for rocks and uses a little wash cloth to clean the “dirty ones” before he washes them and throws them in the crock pot. This recipe calls for every veggie you can think of and a bunch I’ve never used. Things like Tuscan kale, savoy cabbage and leeks. What do they do to their Kale in Tuscany, poor chianti on it? I’m a potato and carrots girl. I’ve only recently discovered the shallot. We went to farmer’s market and my Dad kept saying “are you going to cook all this? We still have zucchini”.
I made the vegetable stock first, following the recipe exactly. That has NEVER happened before! Next I made the sofrito, which sounds fancy but is pretty much just all the stuff in the stock w/out the water. It smelled amazing. I impressed my niece w/ my newly honed leek cleaning abilities and by pretending I’d heard of Tuscan Kale. There was a LOT of chopping, dicing and simmering. This soup took a long time to put together but was completely worth it served up w/cheese and garlic bread. I’m a total Martha.
No comments:
Post a Comment