Soup of pasta, beans, lentils, and split peas (Zuppa di legumi e pasta) from Fagioli: The Bean Cuisine of Italy (page 84) 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

  • Eat Your Books

    Can substitute cooked pinto beans or cooked cranberry beans for cooked borlotti beans, other small tubular pasta for tubetti pasta, Parmigiano Reggiano cheese for pecorino Toscano cheese, and French green lentils for Italian brown lentils.

  • kbrooks on January 14, 2025

    Delicious combination. Didn't have any tubular pasta, so used orzo. Added a splash of dry sherry before serving. This soup thickens up substantially and makes a meal with a side salad and some bread sticks.

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