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.
Roasted Heart of Palm with Romesco SauceToasted almonds elevate the nuttiness of this delicate vegetable. Related Melty Pan-Fried Eggplant with Yogurt, Mint, and SumacAmped up with aromatic spices, this vegetable dish is a weeknight wonder.
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