This comforting, substantial soup is one of the great specialities of Lombardy. Made with a combination of vegetables and beans, it can be thickened with rice, pasta or semolina to turn it into the ‘big soup’. In summer it is served cold or at room temperature, and hot or cold it is delicious when finished off with a drizzle of extra virgin olive oil and a dusting of freshly grated Parmesan. If using dried borlotti beans, you will need to soak them overnight before you begin.
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