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Pasta e Fagioli al Tenore: Tenor's Pasta and Beans Recipe

Pasta e Fagioli al Tenore: Tenor's Pasta and Beans

Recipe courtesy Michael J.Begley

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on April 29, 2011

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    I'm the author of the recipe (singing much better than when I taped the episode, by the way!. I appreciate all the kind comments. There are several questions about the orzo - the only reason I added it was to try to give a little different texture. I would agree that it is really not necessary. If you are going to freeze it, do leave the pasta out. The recipe is meant as a starting point - feel free to add stock (I often do but I'd advise using a low-salt one. I usually bake a loaf of focaccia, topped with kosher salt and rosemary, to serve with it (and to have something to scrape the bowl with!. Enjoy!

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  • on December 28, 2010

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    Fabulous! Highly recommend this recipe - delicious! I added two bay leaves and needed about 7 cups of stock. Delicious - served with fresh Italian bread.

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  • on December 22, 2010

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    This places in the top three of all the recipes(at least50I've tried from this website. It's true what others said about the amount of chicken stock-if you want a soup/stew you'll need a lot more. I used probably over 6 cups of stock and 1 1/2 cups of red wine. The store was lacking in italian sausage so I used chicken apple brats instead. I processed five links and added it to the bacon. One doesn't really need the orzo, given the other pasta, and definitely keep it separate, adding the pasta to the bowls just before the soup. I'm obsessive about putting bay leaves in soups and sauces, so added that too. A little fresh parmesan sprinkled over the top and it's a hearty delicious meal.

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  • on December 12, 2010

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    I love this recipe, though I alter it a bit and add more tomato sauce. If you do this, it tastes just like the soup served at Olive Garden, which is where I first tasted Pasta e Fagioli. It's easy to make and makes a lot, so very good to enjoy with everyone. I do freeze mine, even with pasta. I just add a little water when I reheat it.

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  • on October 13, 2009

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    I've been looking for soups to make for my family other than the usual chicken and vegetable; so, I thought I would give this one a try. I can't say enough on how incredible it was. I made it exactly as the recipe said but also left out the pastas until serving. There is no question, the seasonings make this recipe. I did however crush the dried rosemary before adding. I don't like the texture dried rosemary leaves give to a dish. This recipe is a keeper!

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  • on March 17, 2009

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    Pasta e Fagioli is my favorite soup and my husband finally agreed with me about this one. I wanted more broth so I used 6 cups of stock. Also, a hint I learned from my grandmother. Whenever making a soup don't add the pasta to the pot unless you plan on eating it all at one serving. Freeze the rest and each time you have it, cook the pasta and add it to the bowls. Enjoy!!

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  • on October 27, 2008

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    I wound up using a lot more stock. I would have liked more carrot and am not sure the orzo was needed

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  • on March 17, 2008

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    one-pot meals that FoodNetwork has ever presented. They should show this episode again. I make it 4-5 times a year and it gets raves. It's easy to tweak the ratio of beans/pasta/veggies to make this your own. I add wine or madiera. Try a bowl with dash of real maple syrup.

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  • on March 27, 2007

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    The herbs and seasonings blend together so well. This is smooth and spicy (not hot spicy perfection. My kids even loved it.

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  • on September 30, 2006

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    I have made this receipe numerous times for friends and they love it just as I do.

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