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Another Day, Another Great Soup.

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In the kitchen Ingredient Spotlight

Spring means Flageolet beans. Often it would mean lamb but these beans can stand on their own. My old stove has a pilot light and stays warm and dry between cooking sessions. I like to take old and odd pieces of bread and rest them on the racks and just leave them for a day or two. They end up being like croutons and a piece in the bottom of a soup bowl, waiting to be smothered in bean love, is very nice. This soup was leftover flageolet, some chopped canned roma tomatoes, a little water and some rendered pancetta. The bread gives it some body. Everyone at the table agreed it was a keeper.


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