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Cranberry Bean Pasta Fagioli Recipe

Cranberry Bean Pasta Fagioli

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (40)

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Average Rating:

Total Reviews: 40

Showing 21-30 of 40

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  • on April 11, 2011

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    I really liked it but I took into account what other reviewers had to say about there not being a lot of flavor. I added ground beef and I used more onion than what it called for. I left out the rosemary and went with a more traditional pasta fagioli and added oregano instead. I also added a lot more veggies like carrots and celery and a can of plain tomato sauce to give the broth more flavor. It turned out REALLY good this way and the inspiration came from this recipe, so thank you food network magazine. I didn't exactly follow this recipe and it turned out good enough that it's going into the save folder. The only reason I gave it 4 stars is because I did dr. it up a little bit since others said it didn't have much flavor.

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  • on March 25, 2011

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    Yuck!!!

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  • on March 21, 2011

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    This was just a nice average soup. By no means was my soup thick and creamy. Not sure why not as I followed the recipe exactly as given. It had a nice warm flavor but nothing memorable. It was good for a winter meal but noone excpet mom ate the leftovers.

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  • on March 09, 2011

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    This was really good. I gave it four stars because had to add extra seasoning to it; but it turned out very flavorful and delicious. A hearty soup that makes a great meal with a nice side salad and some good bread.

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  • on March 09, 2011

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    Very disappointed in this recipe. The title on the slide show was for Cranberry "PEAN" pasta....I just loves me a great PEAN to eat..................BIG MEAT!!

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  • on March 07, 2011

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    This was really bland. I followed the recipe exactly but I had to throw out the leftovers.

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  • on December 19, 2010

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    We loved it! I like a thick soup (stoop as Rachael calls it. And the cream at the end really makes a difference. Thanks.

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  • on December 06, 2010

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    This is deinitely my all-time favorite soup recipes! I made a few modifications, though. First, I like my soup on the thick side, so I only added 1 qt of water, instead of the 3 qts it calls for (hey, you can always add extra at the end. Secondly, I inadvertantly finely chopped the pancetta, which turned out fantastic. When I went to pull it out, as suggested, I couldn't find them! They appearantly melted into the mixture and to my suprise (and my dinner guests, it wasn't chewy at all. Thirdly, just before serving, I added 2-3 large cloves of minced garlic, which really brightened the dish. Finally, since the soup needed just a tad bit of liquid, I added 1/4 cup of heavy cream just before serving and presto: AMAZING!

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  • on November 07, 2010

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    WOW! This is a great cold weather recipe We are avid play chefs with lots of great soup recipes, yet my husband and I agree this has to be one of the best EVER! I did make 3 changes; I soaked 2 cps of cranberry beans overnight vs. the 1 in the recipe. I substituted 7 oz baby spinach for the kale and did not add the 2 TB EVOO at the end. The soup was thin & watery at the 2hr mark so I brought the soup to a boil and cooked it another 35 mins at which time I added about 3/4 lb of sliced Andouille sausage.Don't skip the pancetta. I think you will agree, a delicious, warming, comforting dish!

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  • on November 05, 2010

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    I used bacon in my recipe and red kidney beans and half the amount of water to make it super thick and flavourful... out of this world! I am not a legume-liker but I am trying to eat more of them because they are so good for you and this was so delicious. I can see now why people love fagioli! I can not wait to write about this one and praise it on my blog. ~ Suzie the Foodie

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