I made this lovely pasta e fagioli (pasta + bean soup) the past weekend. This is the best-known peasant dish in Italy and Antonio Carluccio’s recipe. He says that every Italian region, sometimes every town, has a pasta e fagioli, which is a charming and warming cucina povera (“poor kitchen”) dish. It can be very thick or more soupy according to the area of its origin.
Antonio sees this soup as the benchmark of every restaurant! If a chef cannot make it properly, then he is not a good, nor conscientious chef.
Its easy and delicious. Enjoy!
For recipe go to lifeisazoobiscuit.com
