Sunday, April 25, 2010

pasta-bean-broccoli rabe soup and fresh asparagus salad

Jude had some broccoli rabe and some asparagus from the Union Square farmer's market to use, so he made a nice spring soup-and-salad take. The soup was a variation of something he always does for us. It's chicken stock with canneloni beans (cooked from dry in water with pork bones), onions, broccoli rabe, macaroni, and bread crumbs (cooked on the stove).

He boiled the asparagus and dressed lightly in dressing.

He made Ruby some asparagus in the food processor, too, but he skinned hers first because he thought she might not be able to digest the outside of it.

Ruby wasn't so sure about this.

But then she got into the spirit.