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menu fifteen: THE BEAN SOUP LUNCH

Bean Soup-3

Salumi and Olives
Zuppa di Fagioli with Rosemary Oil
Pears and Parmigiano
Almond Biscotti
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We couldn’t have chosen a more perfect day to have this luncheon. The sky was grey. We had the fire blazing. All we needed was a big pot of pork and beans simmering away. It doesn’t get much better.

Salumi and Olives

Confession time… four courses seemed a bit to much for a family Saturday lunch so I made the executive decision to skip this starter. But I have made a mental note to serve olives and some finely sliced charcuterie to begin another more formal meal.

Love the idea of ‘Nothing fancy, Nothing filling. You’re still hungry when you get to the table.‘ Amen David!

Zuppa di Fagioli with Rosemary Oil

So I chose to ignore Davids instruction to make this soup the day before. And while it was super delicious that first day, David was right. The leftovers I had during the week were even more full flavoured.

We loved this soup so much and the photo i posted on instagram got so many positive comments, I’ve bookmarked this recipe to blog about.

Pears and Parmigiano

I wanted to be blown away by this simple combo. I adore pears and if someone made me choose one cheese to take to a dessert island a good parmigiano reggiano would totally be my first choice.

But alas, on the day our pears let us down. It was OK but definitely one of those frustrating food moments when you know it could have been so much better.

Almond Biscotti

As with the salumi, I decided to skip the biscotti. Davids recipe did sound enticing but we didnt really need more food and I was having a month of eating sugar-free. All good.

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For more see: The Jules & David Project

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