Pasta and bean soup (Soupa d'pasta e fasen) from La Cucina: The Regional Cooking of Italy by Italian Academy of Cuisine

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Notes about this recipe

  • scott_6v9ywg on May 01, 2026

    Loved this. It's very satisfying and relatively hands off. It has a strong herbiness to it (that I enjoyed). The rosemary is ideal for the beans and beef broth. I had to use dried herbs, so I estimated the quantities the best I could. I also used an immersion blender rather than removing a portion and using a blender. I chose ditalini for the pasta and couldn't have been happier with the choice.

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