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 pasta social club. 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!"