Chick-pea, mushroom, and Swiss chard soup (Zuppa di ceci, funghi, e biete) from From Biba's Italian Kitchen by Biba Caggiano

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Notes about this recipe

  • PinchOfSalt on April 22, 2013

    Delicious and very quick and easy to make. I substituted a small (about 15 ounce) can of chickpeas and a similar sized can of diced tomatoes for the dried chickpeas and Italian plum tomatoes called for in the recipe. Very satisfying on a cool evening.

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