Italian bean and vegetable soup from The First-Time Cook (page 26) by Sophie Grigson

  • potatoes
  • canned chopped tomatoes
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Can substitute canned cannellini beans for dried beans, and cheddar or Gruyère cheese for Parmesan cheese. If using dried beans, allow to soak overnight. See recipe for vegetable suggestions.

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 canned cannellini beans for dried beans, and cheddar or Gruyère cheese for Parmesan cheese. If using dried beans, allow to soak overnight. See recipe for vegetable suggestions.

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