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.
Easy and versatile. I made in advance and just added the pasta when we were ready to eat.
I love this soup. I add 2 med carrots and a Parmesan cheese rind. I put it in jars and freeze it for lunches!
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!
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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.