This is a nice hearty and meaty bean soup. Generally I use navy beans in this recipe but in Italy I usually make it with Cannellini beans. Diced carrots and celery can also be added once the soup is blended if desired. A nice crisp crostini that has been drizzled with extra virgin olive oil is a great side for the soup.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.