Broccoli and white bean soup from Molto Batali: Simple Family Meals from My Home to Yours by Mario Batali

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Notes about this recipe

  • Delys77 on December 06, 2011

    Pg 29 I love this soup, and S quite liked it as well. The idea of actually eating the parmesan rind was a little unappealing at the beginning but it worked out very well. The rind is slow simmered in the soup to give the broth flavour and then diced into very small cubes and re-simmered, the result is a lovely umami flavour in the broth and nice soft little pieces of parmesan peppered throughout. I did go with stock and I decreased the beans by about half and the result was just right for me.

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