November 03, 2012

Feeling clever over soup—last weekend


Last weekend I felt clever about soup. Ceci soup. A fine soup made with onion, garlic, celery, ceci, chicken stock and rosemary. As easy as that.

It had the best of both worlds, this soup. A creamy base (with no cream whatsoever) and texture (bobbing ceci and soft wilted bits of onion, garlic and celery).

It was quite lovely—you swell my heart up—lovely.

We ate ours with tubetti, of course (as the picture and recipe suggest).


Oh, and we had bagels for breakfast.


  1. .....and so you should. Personally I think pasta e ceci should be obligatory once a week at this time of year.

  2. I was inspired by you to make bagels the other week and very delicious they were too. Even the girls ate them without complaining!

    1. Oh, good! I need to get in the habit of making them weekly. They are so simple.


Note: Only a member of this blog may post a comment.