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Ingredients
  • Biba writes that this summer soup can be made with any seasonal vegetables you have on hand and can be prepared with water, chicken, vegetable or even a meat broth . Here are the veggies she uses. Use whatever amounts you have on hand.
  • ¼ C olive oil and a bit of butter
  • 1 onion, chopped
  • garlic clove
  • parsley
  • 4 large tomatoes, chopped or a can of tomatoes.
  • potatoes, diced
  • Pancetta (I omitted this and used a bit of smoked paprika, a trick I learned from andrea potter at Rooted Nutrition, which adds a smokey hint)
  • carrots
  • zucchini
  • string beans, chopped into 2″ pieces
  • ½ a head of cabbage, shredded or roughly chopped
  • leeks
  • Arborio rice (you can adapt this and use another pasta, or none at all)
  • Broth
  • Parmigiano rind (save your rinds for soups, like this one).
  • herbs to your liking (ie. chili flakes, thyme)
Steps
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