Another updated picture post! You guys, please promise me you won’t go searching for the old photo, okay? I remember when I took the pictures and I thought, “OMG. These photos are amazing.” And I wasn’t actually crazy (#itotallywas), because another blogger told me they were, “so much better” than some of the other photos I’d been taking. . . . . . Ummmmm . . . . . Moving right along.
I absolutely love this soup. If it weren’t for the picky eaters in my house having strong feelings about eggplant, we’d have it a lot more often. But I will be totally honest with you, if you throw in any raviolini (small ravioli) that isn’t good . . . the soup isn’t going to be good. You have to 100% believe in your your raviolini.
Here in Wisconsin, we got a small teaser of spring . . . a few days in the upper 60s that were absolutely amazing, and then we were crashed back into reality with temperatures in the low 30s. So brutal. So cruel. Side bar, I looked at Nathan over a steaming hot bowl of soup the other night and said, “Well, I guess March came in like a lamb.” And he looked at me like I was insane. He had never heard that expression before! Please tell me that I didn’t somehow make up that expression in a twilight like dream and it doesn’t actually exist. Anyway, being that we are still in the thick of soup season in these parts, I hope you will love this one. It seriously is such an easy weeknight meal, and topped with a little Parmesan will warm you up in a hurry. And hopefully Mother Nature will pull it together and get on with spring so that I can start sharing all sorts of summery cocktails and grilling recipes with you, although I secretly could eat soup pretty much year round.
