Wild greens, beans, and cheese curd soup (Erbuzzu) from Vegetariano: 400 Regional Italian Recipes (page 41) by Slow Food Editore

  • wild herbs
  • dried beans
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Dried beans require 10-12 hours soaking time before cooking. See recipe notes for wild herbs and greens suggestions. Can use borlotti beans for dried beans, and grated aged sheep cheese for salted cheese curds.

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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

    Dried beans require 10-12 hours soaking time before cooking. See recipe notes for wild herbs and greens suggestions. Can use borlotti beans for dried beans, and grated aged sheep cheese for salted cheese curds.

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