If you're looking to make all the vegetables in your fridge scompare—disappear—toss them into this delicate, slow-cooked Tuscan soup:
If you’re looking to make all the vegetables in your fridge scompare—disappear—toss them into this delicate, slow-cooked Tuscan soup.
bySAVEUR Editors| UPDATED Sep 19, 2022 2:47 PMRecipes by CourseRecipes by CuisineRecipes by IngredientShareThe recipe for this Tuscan vegetable soup comes from chef Elisabetta Gemignani, Borgo La Torre hotel and trattoria in the village of Montecarlo, outside Lucca. Be sure to cook any tougher vegetables long enough that they scomparire , meaning to cook down. The quantities are flexible, so use whatever you have on hand.
Watermelon Gin Punch with Himalayan SaltElegant black tea and botanical flavors round out this pretty party punch. Related Tomato Salad with Scallions and Warm Brown Butter VinaigretteA toasty dressing and a fragrant South Asian spice blend elevate this simple late-season side dish.
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