Tuscan-style spring vegetable soup from Milk Street Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine (page 203) by Christopher Kimball

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Notes about this recipe

  • bwhip on January 21, 2025

    Okay, but as much as I love pancetta, I thought the flavor overwhelmed the soup a bit. I used Parmesan rind as well, as suggested, but found that with the pancetta the overall taste was quite salty.

  • et12 on July 05, 2021

    Very easy to make and the vegetables are cooked perfectly if you stick to the suggested timings. I felt the principal flavour was of the beef stock and so I would use fewer stock cubes but the same amount of liquid next time. A dash of lemon juice also helped with the seasoning.

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