ZUPPA DI PASTA E CECI (SOUP OF PASTA AND CHICKPEAS)
Recipe reprinted from Fagioli: The Bean Cuisine of Italy by Judith Barrett. Barrett says: "This is a soup you’re likely to find in many osterieand trattorie throughout Italy. In Rome,...
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How to Cook Beans in the Rancho Gordo Manner
There is not one single method of cooking beans. At its most basic, you want to simmer the pot until the beans are soft. Soaking can speed up the process...
Recipes
Italian
Zuppa di Farro e Fagioli (Tuscan Bean Soup with Farro)
During the 1980s, a lot of my friends would spend their vacations in New York. They loved the big city life, especially after San Francisco, which although romantic and sophisticated...
ZUPPA DI LENTICCHIE E FUNGHI // SOUP OF LENTILS AND MUSHROOMS
This recipe from Southern Italy is prepared with a combination of dried porcini and fresh oyster or cremini mushrooms. Its earthy aroma and wonderful rich taste captures the essence of...
Slow Cooker Minestrone
1 cup uncooked Rancho Gordo Marcella beans, picked over and rinsed1 tablespoon plus ¼ cup extra-virgin olive oil (divided use)2 garlic cloves, minced1 sprig of fresh rosemary2 tablespoons salted butter1...
Ribollita (Italian Bread Soup)
This is our go-to recipe for ribollita, shared with us by Peter Miller, author of Lunch at the Shop: The Art and Practice of the Midday Meal and How to...
Minestrone with White Beans and Savoy Cabbage
Marcella Hazan’s Minestrone alla Romagnola is a classic. We streamlined it a little, and also tried it in a slow cooker with great results (see note, below). Your bag of...
Italian-Style White Bean and Asparagus Soup
Adapted from Fagioli by Judith Barrett, this vegetable-laden soup became a staff favorite when we made it in the Rancho Gordo test kitchen. It's based on a soup served in...
