Pasta and kidney bean soup (Pasta e fagioli) from The Best of the Williams-Sonoma Kitchen Library: Italian Favorites (page 29) by Williams-Sonoma

  • dried red pepper flakes
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  • chicken stock
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  • EYB Comments

    Can substitute regular dried kidney beans, dried cranberry beans, or dried cannellini beans for dried white kidney beans; vegetable stock or water for chicken stock, and Parmesan cheese for pecorino Romano cheese. Can use fresh or canned tomatoes. Allow dried beans to soak for 4 hours.

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 regular dried kidney beans, dried cranberry beans, or dried cannellini beans for dried white kidney beans; vegetable stock or water for chicken stock, and Parmesan cheese for pecorino Romano cheese. Can use fresh or canned tomatoes. Allow dried beans to soak for 4 hours.

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