Thank you, Gabriella, for this wonderful soup recipe! I left out the wine and replaced the 7 cups of chicken broth with 2 cups of organic "no-chicken" chicken broth and 5 cups of veggie broth to make this a vegetarian dish. No reason for the broth proportions-that's what I had on hand.
I wanted to use up a few things sitting around so I added a chopped red pepper, 3/4 C. UNCOOKED brown basmati rice, washed and soaked, a bit of crushed dried rosemary, and about a tablespoon or two of chopped fresh mint leaves.
The rice gave it thickness, which I like. For an extra bit-serve spooned over a buttery toasted piece of garlic bread, or two.
Hearty and healthy. A keeper!
6 users found this review helpful
Mar. 17, 2012