Week 51:

RECIPES OF THE WEEK FROM OUR CULINARY DIRECTOR GAIL BLAKELY!

This spring minestrone is adapted from Epicurious.com.  One of the reviewers says “it’s so good I make it every week!”.  I agree.  It’s very simple and very, very delicious.  The original recipe calls for 6 ounces of ground chicken (try to get dark meat, if possible), but I find that the meatballs are so good that I have doubled the amount—they tend to disappear before being added to the soup if you are not careful.

The pasta I like to use is called Fregola, and it’s available in specialty shops; it’s also known as Sardinian couscous.  I get mine at Slice of Italy in Falmouth.  If you can get some, it really adds a nice dimension to the soup, as evidenced by the photograph. If you wish, you can substitute Israeli couscous, or another small pasta such as orzo.   Like many soups, this improves with time, so try to make it in the morning and serve it later in the day.  With some crusty ciabatta bread, it may become one of your favorite spring dinners!

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