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Another Day, Another Great Soup.


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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