This recipe is hearty and flavorsome in the tradition of the Italian classic, the name of which means “big soup”—it’s also quick and easy to make. You don’t have to be strict about the ingredients you use—it really is a case of whatever vegetables you find in the refrigerator and whatever shape pasta you happen to have. Any leftovers can be reheated the next day with an extra splash of water if the soup is too thick (and a sneaky splash of dry sherry added when serving for the adults if it’s been a tough day!).
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