I make a lot of changes - but they all pay off such that this is one of the dishes I'm "known for" these days. First: I double ALL the vegetables (four carrots, four or five stalks of celery, two onions, four cloves of garlic and closer to 2 cups of spinach), then I double all the spices. I use someone else's recommendation of using 28 oz of tomatos and then making the rest of the "water" a combination of water and vegetable broth (less the extra 13.5 oz tomatoes). Lastly, instead of regular vinegar, I use balsamic vinegar to taste and it is PHENOMENAL. One of my winter favorites and my friends can't get enough!
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I make a lot of changes - but they all pay off such that this is one of the dishes I'm "known...