Soup of the day

    As stout soups go, this one takes on all comers. I make it often and always double the quantity of beans and pasta (I use orzo instead of spaghetti). The parmesan crisps are fine if you're being fancy, but today we had it with Hugh's soda bread: nothing more needed.

Comments

[Lotta]

That does look good, and something that would sustain you for much of the day I imagine! I've been adding Manchego and walnuts to my (gf) soda bread dough recently - I can recommend it with soup.

[Cornflower]

That sounds excellent, Lotta.

[Spade & Dagger]

I'm a big fan of soup & pretty much anything from my allotment can end up in it, so there's a fine line between soup and vegetable stew in my kitchen.
Shavings of dry, aged Pecorino cheese are a good addition, as are tiny pasta shapes from my local Italian deli which has big range specially for soup, and topped with a good splash of fragrant, thick green Italian olive oil.
The bread comes out of the bread-maker in an infinite variety of styles according to whatever flour is in the cupboard & who is in the kitchen. Bread-makers are a truly wonderful invention, which sadly I'm old enough to remember being previewed on the Tomorrow's World TV science program some decades ago.

[Toffeeapple]

Can't beat a good veg soup.