Soup of pasta and chickpeas (Zuppa di pasta e ceci) from Fagioli: The Bean Cuisine of Italy (page 80) by Judith Barrett

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

  • patioweather on November 01, 2023

    This soup is pureed, with pasta added in after the soup is smooth. It is one of those things where the flavors meld more the next day, but if you go that route you may want to cook the pasta separately.

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