This “big soup” is a chunky broth, almost a stew. It is a great dish for using up the last odds and ends of vegetables, and one that reheats really well, too. The basic requirements are onion and garlic, a grain, good stock and lots of vegetables, but you can liven it up with chorizo or bacon, by stirring in pesto or by sprinkling over gremolata. I use all organic ingredients – which means it’s perfect for Organic September, a campaign dedicated to growing the organic market.
Read More