In the previous post I mentioned the Romagnolis. Franco and Margaret were my earliest teachers of the joys of Cucina Italiana. One of their lesser-known cookbooks is Zuppa!, and that was the source of a simple and delicious vegetable soup from Piemonte, which I made last week.

I made adjustments — adding and subtracting ingredients, and using a vegan bouillon cube and water instead of beef broth, but it was fundamentally the same dish.