Despite the Mediterranean climate in the south of Italy, recipes from the northern regions have often evolved to take the chill out of the alpine winters. It may not get quite as cold there as it does here, but northern Italian cooking can still be warming and comforting on bitter Canadian nights as the cold fronts push through. This thick, hearty bean soup is inspired by northern Italian winter cuisine and, with a little Parmesan quinoa on sautéed and lemon-braised celery root on the side, did just the trick here this week as the temperatures plummeted outside. And with all those beans and vegetables, you know that it's got to be good for you too.
Romano beans, also known as borlotti beans when dried, are close enough to pinto beans that you can use those instead if you don't have the romano beans on hand. Try this soup with a risotto for dinner, or with Italian bread and butter on the side for a delicious lunch.
I'm sending this along to Ruth who hosts Presto Pasta Night every Friday.
|Romano Bean and Vegetable Soup|
|Recipe by Lisa Turner|
Published on February 10, 2008
Thick, hearty and nourishing Italian-style bean, vegetable and pasta soup — warming and comforting
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