This is a go-to for weekday lunches. I sub part or all of the celery with fennel if I have it on hand. Also, I usually add a few handfuls of chopped lacinato kale. Sometimes 1/2 cup of farro. I play with the liquid and seasonings to accommodate any extras I throw in. I also skip thickening at the end unless I’m actually cooking for company. I’m usually cooking for health and it’s easier to just squeeze in a lemon wedge at the table.
