Serves: 4
Total Calories: 196
1 Puree the beans in a food processor, blender, or food mill.
2 In a medium saucepan, bring the broth to a simmer over medium heat. Stir in the bean puree and return to a simmer.
3 In a small bowl, beat together the milk and egg yolks. Pour about a cup of the soup into the bowl and whisk until smooth. Pour the mixture into the pot. Cook, stirring, until very hot but not boiling.
4 Stir in the Parmigiano-Reggiano and salt and pepper to taste. Serve hot with a sprinkle of additional cheese.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Creamy Bean Soup recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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