Pasta e Fagioli

Page 102

Cuisine: Italian | Course Type: Soups and Stews

(2 reviews)

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Recipe Reviews

An easy and delicious soup.
I used lardons for the meat. We were thinking that chicken sausages would be good, saucisse de volaille or merguez de volaille, cut in quarters lenghtwise, then into little wedges.
Might be nice to add some red pepper flakes with the sautéing onions/carrots/etc.

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A classic version of a great soup. Great winter meal with a green salad and good bread.

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