Pasta e Fagioli

From Essentials of Classic Italian Cooking

Cookbook

Author(s): Marcella Hazan

Page 102

Cuisine: Italian

Course: Soups and Stews

Reviews

2 reviews, average rating 5.0 / 5

Sort: Date ↕ Rating ↑ Difficulty ↕ Cooked ↕

aj12754

16 years ago

★ ★ ★ ★ ★ 5/5

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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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kaye16

3 years ago

★ ★ ★ ★ ★ 5/5

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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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