Tuscan bean soup with pasta mista
Tuscan bean soup with pasta mista
A perfect winter meal | My recipe today for Pasta Social Club
On Wednesday, Meryl shared her recipe for a spiced red lentil soup with ditalini, a wholesome and hearty meal full of childhood memories.
Today it’s my turn, so I’m sharing my recipe for passato di fagioli, a Tuscan bean soup with pasta mista, in Meryl’s newsletter, at
. You can read it here.Come on over to read the recipe and the traditions behind it, and learn why you must use sage for beans and rosemary with chickpeas (Spoiler: because mum says so).
This recipe is part of a serialized Tuscan cookbook that you will receive over the course of one year, a collection of tested classic Tuscan recipes to add to your cooking repertoire. Learn more about the I Love Toscana project here and find all the recipes here. You can upgrade and get access to this, as well as all our monthly cook-alongs and live talks, on the link above.
I love beans! I plan to make this soup. Question: How does the pasta mista cook in a thick soup like this? How much should it be thinned before adding the pasta? And thanks for the "rules!"