The recipe calls for 2 cups of flour. There are a couple different flour combinations you might explore. The original: you can use unbleached all-purpose flour – 2 cups / 9 oz / 260g. Alternatively, I use equal parts APF and spelt flour which translates to 1 cup / 4.5 oz/ 130g APF + 1 cup / 4 oz / 115g spelt flour. I might try a whole wheat pastry flour version next time – using 2/3 wpp + 1/3 apf, the first time around – to see how that goes.

8 June 2011 —
I cooked it 10 minutes more and it needed even more than that (because I think that my oven doesn’t heat well). Art & Lys liked it.

Can’t find canned pumpkin? This recipe is nothing if not versatile. Try pureeing any of the other deliciously autumnal fruits and vegetables at your disposal. (Apples, anyone?) Use an equal amount of the puree in place of the pumpkin, and adjust the amount of water as necessary.

2 October 2010 —-A number of greens work well in this hearty Italian dish. Chard and turnip greens are growing in my garden, so those are ones I’m using now, but I wouldn’t hesitate to use kale, either.
I also added the fresh cranberry beans that I had from the farm.

A number of greens work well in this hearty Italian dish. Chard and turnip greens are growing in my garden, so those are ones I’m using now, but I wouldn’t hesitate to use kale, either.
Advance preparation: The soup can be made up to a day or two ahead of time, but do not add the pasta until you are ready to serve. Reheat and add as directed.

Saturday, 25 Saturday 2010 - Good - instead of the tortillas, use tortilla chips instead