The cuisine of Tuscany was borne of frugality; likewise the cuisine of Peggy Lampman. After yesterday’s savory (yet pricey) lamb chop indulgence, I’ll balance the coffers with a dinner of soup–most of the ingredients found in my kitchen. This Tuscan Soup is a winter staple as it comes together very quickly, is healthy and delicious, keeps well refrigerated several days, and the ingredients can be mixed and matched according to what’s in your pantry and fridge.
As with many soups, the recipe ingredients are interchangeable so it’s the perfect vehicle for utilizing leftovers. Most white beans varieties would be fine substitutes for the cannellini; many greens would be at home in place of, or in addition to, the kale; substitute the Italian sausage for a lighter chicken sausage–or leave out the sausage altogether and increase the beans and vegetables. If you have some basil pesto available, a tablespoon or two stirred into the soup before serving would be delicious.
A loaf of crusty, freshly baked bread is all you need to complete this meal. La buona cucina!
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
Once again, I’m late to the party, waving my freak flag. My favorite food and writing bloggers pump out relevant blogs several times a week–how do they do it? These days between exhausting road trips taking care of family matters (er, drama), insuring my third and final edit was returned squeaky clean (wine, please), and squeezing in basal cell skin cancer … Full recipe post »
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enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
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trips and favorite associated recipes. Browse my travel recipes...
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