Friday, October 27, 2006

Spicy White Bean and Tomato Soup

In September, I made this soup. But this time I followed the original recipe more closely since I was making it for fewer people, substituting vegetable broth for the chicken broth and 10 ounces of roma tomatoes for the grape tomatoes, cannelini beans for the navy, and using an entire lime's worth of juice. It actually turned out spicy.

To go with it, I made grilled fresh mozzarella and cilantro sandwiches on whole-wheat bread.

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