Made white bean minestrone Monday night with greens from the farmers market. Cooked the beans in Nana's bean pot. I like doing them that way because they stay intact. I added a little liquid smoke to the pot since I was going vegan with this batch of soup.
On Tuesday, I roasted a Stokesberry Farms chicken. It cost nearly $20, but it was really good: moist, flavorful, not fatty. I've got some stock simmering with the leftovers. I sure do love soup this time of year!
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