Tuscan pureed bean soup (Passato di fagioli) from The Fine Art of Italian Cooking: The Classic Cookbook, Updated & Expanded by Giuliano Bugialli

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

  • twoyolks on February 19, 2020

    This is deceptively simple but punches above its ingredients in flavor. I did have problem getting the pasta to cook without scorching the soup. I'd consider just cooking the pasta in boiling water in the future.

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