Pasta e Fagioli

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I have been making this recipe for years, and there are rarely leftovers. It is a definite family favorite. I watched Giada make this a long time ago, and she used chick peas instead of the kidney beans, which is how I make it. It's a wonderful, hearty soup that is perfect for cold, rainy evenings.

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I make this with what Italian-esque spices I have on hand and with chickpeas (pasta e ceci--always delicious. : Thanks, Giada!

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Perfection!I grew up eating this dish as a favorite of my Nana's to make in the dead of winter. She always used dried borlotti (cranberry beans. Since I have the good fortune to live in Italy for the next 3 years, and came across some beautiful fresh Borlotti beans at the local market this week, I decided to give it a go. I haven't had a great bowl of this since my Nana passed away. Cooked them with Rosemary and a garlic clove with some olive oil and used them for this soup. It was absolutely delicious. Used pennette instead of elbows, and added 1 cup of my own homemade tomato sauce for color. My husband was over the moon, and even though we're heading into summer, he still asked for this to be part of our regular rotation! Fresh parmiggiano-reggiano and a delicious local olive oil on top...it was one of the best dishes I've ever had. Thanks Giada, as always, for a delcious and easy recipe, and most importantly, for always having a recipe that tastes like "home". Grazie!

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While living in Naples a few years ago, we fell in love with Pasta Fazoul, a classic Italian comfort dish. Neither one of us are Italian, so before living there, neither my husband nor myself had ever tried it. Pasta with beans would have sounded bizarre. Since moving back to the states, we have tried certain chain restaurant versions of Pasta e Fagioli. It's nothing like what we loved in Naples and Tuscany. The other day, I started thinking that Giada probably had a great recipe. How right I was! I did substitute bacon for the pancetta, cannellini beans for the red kidney, and ditalini pasta for the macaroni. That's only because that's what I had on hand. Because it was bacon and not pancetta, I did brown that up a little first. This was pick-up-your-bowl-and-slurp-up-the-last-of-it good! My 6 year old had 3 bowls, and wanted a 4th. Thank you, thank you, thank you, Giada! Once again, you brought a little piece of our Naples experience home to us! Va Bo!!!!

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Being a vegetarian, I make a few changes. Instead of pancetta, I use the rind from the locatelli or parmesan cheese and of course I substitute vegetable broth for the chicken broth. This soup to me has such authentic Italian flavor and so very easy to make. Giada my family is also a big fan of your lentil soup. Thanks much.

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Delicious, easy and relatively quick. I used white kidney beans instead of red, but that was the only substitute. I totally forgot the cheese though - and honestly, didn't even miss it. Thanks again, Giada! Always a trustworthy source for a good meal.

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I thought this soup was really good! I cooked the prociutto ahead and used the drippings from it but served the meat on the side so the soup needed lots of salt in the end. I also used white kidney beans and when I make it again I'll add extra beans in the blender to create a creamier soup.

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Wonderful recipe. I also skipped the pancetta and added ground beef instead. I also used dried herbs, added a can of tomatoes with their tomato juice and skipped the puree part. Then added fresh chopped parsley at the end. That makes it super delicious :

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Easy and delicious. I would saute' the pancetta a little longer.

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Great soup!
I used dried herbs instead of fresh, added some sea salt, and half of a large can of crushed tomatoes. I increased the amount of pasta and broth so I could make more servings. Came out delicious! This soup has really great flavor and my family loved it. Definitely will be making this again soon.