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Cook the Book: Zuppa di Fagioli with Rosemary Oil

Book CoverIt's dark and rainy today in New York, and according to Chez Panisse chef and cookbook author David Tanis, "the first cold weather wants bean soup." The success of this hearty Zuppa di Fagioli with Rosemary Oil, excerpted from A Platter of Figs, depends on gentle cooking. Prepare it a day ahead to allow the flavors to meld. If you like, just before serving stir in a few handfuls of small cooked pasta shells or wilted greens.

David serves this soup as part of a robust lunch alongside assorted salumi, pears and parmigiano, and topped off with crisp almond biscotti. He suggests garnishing it with garlic toast "one of the best things to eat." Be sure to use a delicate touch when rubbing the garlic over the toast, and sprinkle lightly with sea salt.

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