Servings: 4 to 6
Whole-grain orecchiette or shells star in this makeover of a classic Italian pasta and bean soup. With butternut squash, borlotti beans, and a bright sage pesto, it’s perfect for a chilly autumn evening.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Made this tonight because I was looking for a hearty soup to make. I used white orrecheitte pasta because that is what I had in the house. Also, I used white kidney beans also because that was what I had on hand. The soup was delicious and we all loved the pesto. Served the soup with a homemade rye bread. Yum!
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?