Pasta e Fagioli

This is one of the greatest soups on the earth, and I make it a little extra special by using the left over braising liquid from the Osso Buco I made recently. This dish includes red kidney beans, ground veal, fennel, celery, chicken stock and tomatoes. Finally it’s finished with big slices of Parmigiano-Reggiano. For a starter we had an onion tart with goats cheese.


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