By both tradition and necessity, Italian cuisine makes much from little, but there’s nothing little about the flavors. Big, bold and elemental, it’s one of the easiest cuisines to create at home, one of the most luscious ways to eat. Here, there’s nothing little about the pulses, either — fasolia gigantes are king-sized limas. They hold their own in a pot of soup but are glad to share the spotlight with seasonal vegetables and fresh herbs. Ellen Kanner created this warming winter soup especially for Global Pulse Day.
For 6 Person(s)
Serves 6 to 8. Keeps covered and refrigerated for several days, and like all bean soups, gets more luscious as the flavors have time to develop.
* In a pinch, you can use an 8-ounce jar of roasted red peppers, drained, chopped and tossed with the sherry vinegar or balsamic vinegar. Add them at the end, along with the chopped basil, otherwise they'll dissolve into mush.
This recipe is courtesy of Ellen Kanner.