Bean and Swiss chard soup (Zuppa di fagioli e biete) from Marcella's Italian Kitchen by Marcella Hazan

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Orleams on March 24, 2026

    Unbelievably flavorful. I sliced the garlic and also left it in the soup. Used the beancooking water as well as the greens water.

  • TrishaCP on May 24, 2017

    We thought this was delicious. Really flavorful with no need for broth. I made the soup a day ahead- doubling the anchovies and not removing the garlic cloves. I also threw in a Parmesan rind. The only small pasta that I had on hand was orzo, so I made do. Per her instructions, I only added the pasta upon reheating the soup.

  • ldemeter on December 29, 2016

    Great soup, can be eaten as main course.

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