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6
first-course servingsEasy
Published 1998
This is probably the best known of the hearty bean and pasta soups from Italy, more specifically, Sicily.
It is virtually a solid. Some people may desire a more soupy soup. In that case, reserve the extra bean cooking liquid and add more liquid as desired. If the soup is made ahead, the beans and pasta may absorb a lot of liquid—especially the pasta, which can take over the whole soup. It is better to cook the soup just until the point when the pasta is added. Cook the pasta just be