Turnips and bean soup (Zuppa con rape e fagioli) from La Cucina: The Regional Cooking of Italy by Italian Academy of Cuisine

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Notes about this recipe

  • Agaillard on January 10, 2024

    I just made this, using leftover boudin blanc for lardons (not the same thing, but didn't have any, but had three frozen boudins)... This is like a simpler version of minestrone, nice and comforting, yet full of vitamins. It also did what I used it for, i.e. make use of a lonely turnip, beans and tomatoes I had in the fridge. A bit bland : I had to add stock, a chilli and more seasoning. Would actually be nice with a dash on white wine on top!

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