Would you believe me if I told you that I’d traded the family bovine for these magical beans, which when planted grew into a beanstalk so tall it disappeared into the clouds?
No? What about this: I spent a few shekels on a handful of garbanzos, simmered them in water with some rosemary, half an onion, and a Parmesan rind, added a couple of vegetables to the cooking broth, garnished the whole mess with a gremolata of sorts, and ended up with a soup so deeply flavorful, soon after I sat down to eat there was a giant banging on my door, yelling, “Fee, fi, fo, fum, I smell soup, and I want some!”
If you want to live happily ever after, or at least have a nice dinner on a frosty “spring” evening, make this soup. It’s so simple, and frigging delicious. I’d share the entire recipe here, but I fear that if I post one more thing from the New York Times, the paper is gonna sue me, leaving me without any shekels to buy magical beans. Everything you need to know can be found here.
THANK YOU - always searching for yummy easy vegetarian recipes. Can it possibly be true that you're supposed to add 1.5 tablespoons and not teaspoons? That seems like a crazy amount of salt. I'm making it now and just can't wrap my head around it. :)
ReplyDeleteThat does seem crazy, Dolly, and I remember thinking so when I made this. What I can't remember is what I did. And you? Did you add the full tablespoon and a half? How did it turn out?
ReplyDeleteI ended up doing half - so 2 teaspoons - and it was just salty enough. One more grain would have tipped it over the edge!
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