The typical Tuscan "zuppa", just like "ribollita"; the ancient recipe comes from the king of tuscan couisine: Artusi.
I add fresh onion (the red one) that now, in Tuscany, is really delicate and flavoured. ”This is the original recipe, but if you haven't dry beans, you can use canned beans without problems. You can also use Cannellini beans together with Borlotti beans (half and half)...very tasty” . Buon Appetito!
Displaying up to 20 pages of results. To see all results, sign in or register.