This (vegetarian!) Italian classic is about as comforting as it gets, packed with greens, beans, and plenty of rich olive oil and umami-packed Parm (via basically)
A perfect recipe for a chilly day in Seattle. My boyfriend and I absolutely love it and surely will we make this again. I did add slightly more water and used sourdough country bread. Our favorite part is the crunchy toasted bread combined with the freshness of the broth.Such an awesome dish and well-written recipe. I love the videos/animations, very informative. The next day it tasted even better!This is the vegetarian Italian stew you've always wanted.
Tip: be sure to get the tomato solids in full contact with the hot oil and let tomatoes cook for 5-10 minutes to start browning. Then add your liquid and scrape browned bits off for lots of flavour in broth. Fantastic BA recipe!Fantastic recipe. I added shallots and more onion. Also added in the celery greens for a little more green. Also added oregano and marajrom. Might add a little bit more tomato juice as the bread soaked up so much as it sat.
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