Based on the vegetable soup I had at many restaurants near Florence, Italy. So full of flavor, I had to figure it out once I got home. Vegetable amounts or types can be varied to your liking or what you have on hand.
I started making this in college when the dining hall food just didn't satisfy. I call it "Hands-Off" because whenever I make it, nobody can keep their hands off of it, including me! (Note: for reduced fat recipe, use low fat sour cream and skim milk)
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