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It’s stone soup for lunch today. Between the two of us we brought a chicken thigh, a few little sausages, and a couple of handfuls of spinach leaves (all leftovers from our weekend cooking) to the studio. We found a can of chickpeas hiding on the top shelf of our pantry and a quart of rich meat broth in the back of the freezer. So it was decided—hot soup for a cold day. It really hit the spot and turned out greater than the sum of its parts.

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