This is a special recipe, straight from my beloved mother's golden hands. She made it often in spring and summer and, if the weather was warm, she'd serve it lukewarm or cool. I remember that she even offered it to a crowd, at one of my sisters' wedding. Its texture, colors, fragrance, appearance...everything in this dish speaks of her.
If you have veggies languishing in the refrigerator, this is a good recipe to throw them in and not waste them.
This soup is even better after it's rested overnight.
Wonderful vegetable soup, served it with parmesan, pesto (I think this is what makes this soup special), and focaccia. I used 2 cups small dry white beans, presoaked it for 2 hrs. - 31 Jan 2014