Sardinian herb soup with fregola and white beans (S'erbuzzu) from Christopher Kimball's Milk Street Magazine, Mar/Apr 2020 (page 22)

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

  • Eat Your Books

    Can substitute pearl couscous for fregola pasta.

  • anya_sf on July 07, 2021

    I made several changes, so it may not be fair to rate this, but I did enjoy the soup a lot. Substituted bacon for pancetta, dill for tarragon, cannellini for butter beans. Used 8 cups arugula. Didn't have ricotta salata, so added a parmesan rind while the soup simmered and sprinkled feta on top.

  • Rinshin on May 05, 2021

    This has some glowing reviews at Milk Street and I think it is a taste most people would like and somewhat familiar with. I followed the recipe with the exception of using my own Rancho Gordo beans that I cooked ahead instead of using canned as it is in this recipe and Pecorino Romano instead of Ricotta Salata. Although it is a good recipe, I was not enamored. Both arugula and tarragon just got somewhat lost in their taste and it may be due to dominant taste of Pecorino Romano that I subbed.

  • hillsboroks on March 27, 2020

    This soup is amazing and absolutely lives up to the glowing notes on the Milkstreet website. The flavor is built layer after layer until you put it in the bowls. Yum! Per the notes on Milkstreet I used Israeli couscous for the fregola and Romano cheese for the ricotta salata. It says it serves 4 but you end up with more than enough soup to serve 6. We have 3 in our household so I divided the hot soup in half and added half the tarragon and arugula to the half we were going to eat. I will reheat the other half tomorrow for lunch and add fresh tarragon and arugula to that portion. As a bonus this recipe used up one of the cans of beans I stockpiled weeks ago in anticipation of the quarantine.

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