The cookbook author and food stylist shares a trio of simmer winners – just in time for soup season
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(Pictured above)
Here, the vegetables, beans and pasta are roughly the same size, so every spoonful is heaped and satisfying. Nothing to poke the roof of your mouth or wedge into a molar. Just warm, honest, soft-edged texture, soaking up a good broth and made infinitely better with a swirl of garlicky homemade pesto. It’s true restoration in a pot. The soup can be stored in the fridge in an airtight container for up to three days, or freeze for up to three months.
Cook 45 minutes
