I needed a quick-and-simple soup to serve as a first course for a recent dinner party. My gal Dana really came through with this one. Of course, being a vegetarian, I swapped the chicken broth for low-sodium vegetable broth, but all around, it was a satisfying — and super easy — start to a lovely meal. (In case you’re wondering, I followed it up with a lighter, veggie lasagna and simple side salad.)
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