Zuppa di Fagiuoli

Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About

Beans are the ‘meat of the poor’ in many European countries. The price of meat here makes it worthwhile to find more uses for such a valuable source of protein. It is not always realized that the merit of haricot beans is their ability to absorb flavours. To make them capable of absorbing, they must soak overnight and be subjected to at least an hour’s preliminary cooking.

This Genoese recipe gives flavour to the beans by means of finely chopped herbs and aromatic vegetables, which