Bean and cabbage soup (Minestra di borlotti e cavolo) from Zuppa! - A Tour of the Many Regions of Italy and Their Soups (page 69) by Margaret Romagnoli and G. Franco Romagnoli

  • potato
  • celery
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Beans should be soaked overnight before making the soup, but they can alternatively be boiled ahead of time.

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  • Eat Your Books

    Beans should be soaked overnight before making the soup, but they can alternatively be boiled ahead of time.

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