Looking for a comforting, hearty, winter dish that you can pull together pretty quickly? Look no further! This simple one-pot wonder can be enjoyed as either a delicious soup or a belly-warming stew, depending on how long you reduce the broth. And leftovers—if there end up being any—are a most welcome sight and reheat easily over a low flame.
The recipe comes from a favorite old cookbook called American Brasserie by Chicago chefs Rick Tramonto and Gale Gand. With my lifelong penchant for collecting cookbooks, my library has long since outgrown a shelf in my kitchen, and I have to be selective about which books make it to the shelf of honor and which live a…