Joined: December 21st, 2009
Pasta e Fagioli from Essentials of Classic Italian Cooking
An easy and delicious soup. I used lardons for the meat. We were thinking that chicken sausages would be good, saucisse de volaille or merguez de volaille, cut in quarters lenghtwise, then into little... read more >
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By Barbara BassettBestways Magazine - 1981
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