Tuscan Bean Soup: Pasta e Sagioli alla Toscana
Show: Emeril Live
Episode: B Is for Beans
Rate This RecipeRead users' reviews (3)
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Total Reviews: 3
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By manalapanmary
Manalapan N.J.
on April 15, 2011
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Great recipe!!! I saute about 3 Tab. of pancetta first then add the onions, celery and carrots. I also use chicken stock in place of water, the flavor is better! Also ,if I am going to add pasta, I only it to each serving, not in the whole pot. The pasta always sucks up all the liquid .I cook some ditalini drain it, DO NOT RINSE, then every one can add as much or as little pasta to their own bowl.
By rissatissa
New York, NY
on June 06, 2006
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Absolutely wonderful!!! Make this soup! I had been looking for a recipe that was similar to a soup I had at a cafe in Brooklyn Heights...this one is even better. Don't skip the last step of infusing the oil with rosemary, it adds so much to the taste of the soup. Make this soup!
By terrywasley_4029859
Lakewood, CO
on October 17, 2005
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The recipe is excellent. I substituted chicken broth for the water. Also I added sauted mild Italian sausage which I diced.