Veggistrone from EatingWell Magazine, Jan/Feb 2013 (page 79) by Joyce Hendley

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lisentric on October 13, 2024

    This soup definitely benefits from the fresh basil and Parmesan cheese. A bit of salt and pepper helps too, but overall a good hearty vegetable soup a meatless meal. It does make quite a bit, I am hoping it freezes well for lunches.

  • dinnermints on June 17, 2015

    This was pretty good - makes a lot of soup, great for leftovers. It needed more flavor, so I added 1/2 preserved lemon and some smoked paprika salt. Took awhile to make. Heat broth before adding it to pot to bring it to a boil more quickly.

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