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The next-day dish

Posted by Sheryl Julian  November 9, 2009 02:15 PM

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I got to the end of the large dish of roasted vegetables (above) and they were looking pretty dreary. They needed a new identity.

I chopped the vegetables coarsely, put them in a pot with lots of chicken stock and a can of white beans, and brought it to a boil. It didn't need a bit more cooking. In the bowls, I sprinkled the soup with crushed red pepper and parsley. The miracle of reinvention.

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About Dishing

What's cooking in the world of food.

Contributors

Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

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