Soup of the Fortnight: Italian
We made a Fettuccine and Garbanzo soup from Molto Italiano. It called for a whopping 1 tsp. of saffron threads, which (of course!) gave it a lush, decadent flavor — even though the soup was entirely vegetarian — and turned the fettucine pieces a lovely shade of gold. It was very simple and tasty, although the quantity of pasta seemed way too generous; next time, I will reduce the pasta by half.
Comment by Susan Billie Taylor
I had to laugh when I saw this soup. Do you eat it with a fork or a spoon, or both? It looks delicious. Thanks for the tip about using less pasta.
Posted on 01.04.07 at 6:13PM
Comment by Anita
I think we ate it with a spoon, but a spoon and a fork would likely work 🙂
Posted on 01.04.07 at 6:22PM