Beans, mussel, and pasta soup (Zuppa di fagioli, datteri di mare, e pasta) from Celebrations Italian Style (page 24) by Mary Ann Esposito

  • basil
  • potatoes
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Can substitute dried cannellini beans for dried Great Northern beans; dried borlotti beans for dried red kidney beans; flat-leaf parsley for fennel leaves; elbow macaroni for ditalini pasta; and the book's "Tomato-basil sauce (Salsa di pomodori e basilico)," p32, for tomatoes.

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

Accompaniments: Rustic bread (Pane rustico)

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 dried cannellini beans for dried Great Northern beans; dried borlotti beans for dried red kidney beans; flat-leaf parsley for fennel leaves; elbow macaroni for ditalini pasta; and the book's "Tomato-basil sauce (Salsa di pomodori e basilico)," p32, for tomatoes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.