Rice and bean soup from Essentials of Classic Italian Cooking (page 104) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sosayi on November 27, 2018

    Such a wonderful, warming soup. I agree with TrishaCP that the depth of flavor is really great. I made a few changes, but I don't think substantively changed the dish: turkey stock in place of beef, no carrots on hand, canned tomatoes instead of fresh, and I added plain parmesan risotto in place of the arborio rice (and just cooked it for less time after adding). I would definitely make it again!

  • TrishaCP on November 23, 2018

    This soup is magical. Just a few tablespoons each of onion, celery, and carrots, and generally simple ingredients, but such a depth of flavor! Definitely one to repeat- both this one and the straight up pasta e fagioli.

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