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Pasta e Fagioli I
What an excllent soup. I like it because it stays true to the
original "rustic" character of pasta e. fagioli in that it does not
add a lot of extraneous ingredients (meat, carrots, etc.). It is
also very simple and quick to make. I use garbanzo beans
instead of cannellini beans because I can never find the latter
at the store. I've made this three times now and it gets better
every time. I highly recommend it.
2 users found this review helpful
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Reviewed On:
Dec. 19, 2002
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