Livorno-style minestrone (Minestone Livornese) from Fagioli: The Bean Cuisine of Italy (page 112) by Judith Barrett

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

  • EYB Comments

    Can substitute other cooked white beans for cooked cannellini beans, and other stale rustic bread for stale Tuscan bread.

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 other cooked white beans for cooked cannellini beans, and other stale rustic bread for stale Tuscan bread.

  • hillsboroks on January 13, 2024

    This is a lovely hearty soup for a cold winter day. I used 2 cans of cannellini beans with their liquor instead of cooking them from scratch to save time. I am snowed in so I had to make a couple of substitutions like regular cabbage for Savoy cabbage, some homemade pesto for fresh basil and a russet potato for the Yukon gold potato. I also didn’t have the Swiss chard. But it still turned out very flavorful and my husband loved it. He doesn’t like watery soup so I reduced the water to 6 cups and added 1 cup ditalini pasta about 15 minutes before the end of the cooking time and the soup was the perfect hearty thickness.

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.