I just love Deborah Madison. I’ve been thumbing through this cookbook but hadn’t made anything from it yet – as usual. I tend to read cookbooks more than I cook from them. We’re still hanging on to our memories from last month’s trip to Italy, so Larry and I were both drawn to this soup. Very similar to the ribolita we ate many times in Tuscany. This version is delicious and easy to make and went perfectly with Larry’s grilled cheese sandwiches.
- Rustic Bread and Tomato Soup (Vegetable Soups from Deborah Madison’s Kitchen, p. 100)
- Grilled Cheese Sandwiches
Wine: Ramazzotti 2003 Sangiovese (Sonoma County, California). What else would we drink with a Tuscan-style dish? I find that I prefer Chianti Classico to American Sangiovese, but we’re hoarding the bottles we brought back.
