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| A soup called Roberto | Login/Join |
Has Achieved Nirvana |
I’ve done It twice with the hot. There is something really nice about a little kick with all that tangy tomato/cheese/lemon juice.
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Jodi| Pinta & the Santa Maria Has Achieved Nirvana  |
I still have to try this. Maybe over the weekend. Has anyone tried it without the sausage, or with a non-meat alternative? | |||
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Has Achieved Nirvana |
I haven't but wonder if cremini mushrooms might be a good substitute. And maybe a few pasta shells? And jodi is right about that little bit of heat. Maybe just adding some cayenne or a bit of crushed red pepper might add that kick that is part of what makes the soup so appealing.
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Has Achieved Nirvana |
Yesterday was National Homemade Soup Day! I made Turkey and rice soup! 
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Minor Deity |
I'm at home enjoying a snow day. There have been precious few of those in my life. To celebrate, I made vegetable soup!
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| Has Achieved Nirvana |
First time I made it I forgot the lemon. This time, I squeezed some lemon in. I like it better without the lemon. YMMV.
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| Pinta & the Santa Maria Has Achieved Nirvana |
Definitely a great idea! Really bad weather triggers my nesting/cooking genes as well. If I lived in a really cold climate, I'd never leave the house and we'd be living off of soup, chili and baked bread.  | |||
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| Minor Deity |
I didn't read the recipe when you first posted this. I love her approach to recipes as programs! And I also love that she relaxed her approach, because humans are not computers. If I have parmesan cheese, then I have the makings for Soup Roberto, sort of. I have bratwurst instead of Italian sausage, and I have collards instead of kale. I think I'll risk it. wtg, maybe I can call it Soup Armando. 
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| Has Achieved Nirvana |
Soup Armando. I love it.  I don't put the parmesan cheese in the soup as she describes; we just sprinkle some on our individual portions, and we often just skip it altogether. If you're going to do it, I actually think a chunk of parmesan rind would be better. Otherwise, the grated cheese melts and sticks on the spoon and the bottom of the bowl. I had rinds available, but forgot to throw them in when the soup was cooking.  We tried it with lemon juice and without, and definitely preferred without. But Cindy mentioned a splash of balsamic vinegar in her vegetarian version (in the Kale thread), and I thought that sounded kind of interesting.
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| Has Achieved Nirvana |
Bump. It's bloody freezing outside, and time to re-evangelize this recipe. Nothing like a hot bowl of soup on a cold winter day....
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| Has Achieved Nirvana |
I have some kale going sideways in the crisper and the rest of the ingredients as well. High tomorrow is 21 degrees. I’m not going anywhere and will give this soup a shot.
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