Pasta, Fagioli

Milo got another cold- mild, but still requiring this sort of medicine: a broth made from mirepoix and chicken thighs in which cannelini cooked for two hours, and into which I dumped broccoli, parsley, and peas at the last minute. Just before that, some frozen porcini agnolotti from the store had a simmer. A 2006 “Petit Bourgeois” Chavignol (by Henri Bourgeois) sauvignon blanc was good, but a tad crisp and austere for such hearty peasant food. Milo, unburdened by such snobbishness, devoured the soup.

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