Servings: 6 to 8
This version of the classic Italian bean-and-pasta soup features butter beans (giant lima beans). The meaty yet silky texture of the beans contrasts nicely with the chewy ditalini pasta. Serve the soup with some good crusty bread.
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This recipe was very easy to make, healthy, and tasty. My children loved it and ate their entire portions (rare at my house) and so I am pleased with the recipe.
Great, easy recipe. I made it ahead of time to bring to work, so I cooked the pasta separately and added 4 cups of broth instead of 5. Simple, delicious, and filling!
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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