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For more than 20 years, Ina Garten invited millions of viewers into her East Hampton kitchen with her Food Network shows, “Barefoot Contessa” and “Be My Guest.”
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Simmer over low heat for 1 hour. Add the beans and enough cooking liquid to thin out the soup. Discard the bay leaves; season with salt and pepper. 3. In a bowl, toss the arugula and parsley with the lemon juice and remaining 1 tablespoon of oil. Season with salt and pepper. Serve the soup in bowls; top with the salad.
Her cookbooks, which currently number 13, include a range of recipes, including classics like Fried Chicken Sandwiches, inventive stuff like Lobster Cobb Salad and impressive dishes like Truffled ...
Minestrone. Minestrone (/ ˌ m ɪ n ə s ˈ t r oʊ n i /, Italian: [mineˈstroːne]) or minestrone di verdure is a thick soup of Italian origin based on vegetables. [a] It typically includes onions, carrots, celery, potatoes, cabbage, tomatoes, often legumes, such as beans, chickpeas or fava beans, and sometimes pasta or rice. [1]
Ina Rosenberg [3] was born to a Jewish family in Brooklyn, New York City. [4] Her grandparents immigrated to the United States from Russia. [5] Rosenberg grew up in Stamford, Connecticut, [1] the younger of two children born to Charles H. Rosenberg, a surgeon specializing in otolaryngology, and his wife, Florence (née Rich), a dietitian. [6]
Garten's recipe calls for orecchiette, but she notes that any shell-shaped pasta will work. Finish with bail. Adding the basil once the pasta is off the heat, will preserve the flavor.
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