This time I had some rich beef stock from roasting beef short ribs. To that I added some chicken stock and a bay leaf off my sweet bay bush.
Then it's lots of fresh veggies (zukes, carrots, onion, bok choi or collards). I like to add cannellini beans and farfalle pasta. For meat, Italian sausage and shredded shortribs. Great on a chilly Fall evening served with slices of sourdough brushed with garlic infused olive oil and toasted. Yumm!
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