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Bean Soup/Zuppa di Fagiuoli (using white kidney beans, minced onion, celery and parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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Zuppa di scarola e Fagioli/Escarole and Bean Soup (using water, salt pork and onions)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Pasta con Fagiouli/Beans and Macaroni (using pea beans and tomato sauce)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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Zuppa di Fagioli/Bean Soup (using onions, beef bone and parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Kidney Bean Soup/Zuppa di Fagioli (using red cabbage, tomato sauce, onions and leeks)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Paste e Fagioli "Monelli"/Macaroni and Bean Soup (flavored with tomato paste, beef broth and rosemary)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Zuppa di Scarola e Fagioli/Escarole and Italian Bean Soup (with onions, salt pork and flour)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Black Bean Soup (using celery, ham bone, onion, vinegar and hard-boiled egg)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Soup of Potato Balls (using egg yolks and Parmesan cheese)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Chick Pea Soup (with onions, green pepper, salami and paprika)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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