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.
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