If you have yet to try any of my recipes, I urge you to start here. I didn’t have a set plan when I started cooking, but this turned out to be one of the best soups I have ever crafted. Imagine California’s earliest spring produce infused with a beautiful Tuscan memory, and that’s exactly what this soup tastes like.
It was a gray, rainy Sunday in Berkeley, but the farmers' market had glowing vegetables that gave me plenty of inspiration for this dish. It has fresh carrots, spring onions, rainbow chard and cannellini beans that I soaked overnight. I threw in organic fresh sage, then pureed just some of it so it would be thick, without any heaviness. The crowning achievement, though, was the Romano croutons. I finely grated high-quality Romano cheese, and toasted it on thick cuts of ciabatta bread, that I also picked up at the market. It was really hard to stop eating them when they came out of the oven – I had to keep reminding myself that they’d be even better after sopping up some of the delicious soup.
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