Minestra di legumi

Mixed bean soup

Preparation info

  • Serves


    • Difficulty


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By Tessa Kiros

Published 2003

  • About

This is a lovely, hearty dish for a cold winter evening. Bean soups are particularly popular in Tuscany, flavoured lightly with a little pancetta, and served with a generous splash of extra virgin olive oil. Traditionally, this dish is served as a first course, followed by a grilled or roast meat and probably a side dish of sautéed greens — and, of course, a generous carafe of Chianti.