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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ContributorsSheryl 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.