Cranberry Bean Pasta Fagioli

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Whole family loved this one. I added 1 lb. ground pork, deleted the pancetta, and used baby spinach instead of kale. Delicious! Oh, and I substituted small red beans for the cranberry beans...still great.

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Most excellent recipe. The cranberry beans I had to order online, but after having made this recipe yesterday I think dried pinto beans would work equally well. The only thing I did different is I cooked the pasta separately and just added the pasta to the bowls as I was serving it. We always have leftovers and we don't like mushy pasta.

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My grandfather from Italy used to grow these beans in his garden. I hadn't seen them since he died, more than 47 years ago. When I read the description of the bean pods (pink and white I knew I had a chance to recreate one of my favorite childhood memories. The soup was delicious...think and creamy just like my grandparents made. I found the beans from a supplier online; they are the key to this recipe have the rustic taste that is it's hallmark.

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This was awesome. I used dried kidney beans instead of cranberry beans. Made great leftovers.

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Saw this in the magazine and thot it would be healthy and easy. It certainly was, but it did not get "thick and creamy". I followed the recipe pretty much as directed, with the exception that I used spinach instead of the kale (grocery store was out of it, and the parm rind I used was a 1" by 2" piece---was it not big enough? Also it was actually Parmigiano-Reggiano, what I had on hand.
Anyway it was still very good, though thin and not thick.

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This recipe looks really awesome but I could not find cranberry beans at my grocery store. Where can I find these or what else can I use?

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Five tomatoes from a can... not five cans of tomatoes. At least that's how I read it.

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This was excellent. Definitely great Italian comfort food and very easy to make. I reduced the olive oil to 2 TB in total and I think that was fine - I didn't miss the extra oil, nor did my hips!

I'll definitely be making this regularly!

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I saw this 'Italian comfort food' in this month's FN Mag, and thought it sounded delicious and healthy. It was! (I felt like a jerk not having cranberry beans handy, so I used light red kidney beans and great northern beans...I thought, ah, what the heck, beans are beans basically. Tasted great! I added a bit of kosher salt, and next time I think I will dollop some fresh pesto on top. Either way, i will definitely make this regularly throughout the winter.

Janyce, I just used a regular large pot and it worked fine...it was 1/2 inch from the brim, but cooked down. I only used one big can of San Marzano tomatoes.

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What size can? I used the 28 oz. seems like alot of tomato then add 3 quarts water? Don't have enough room in my large pot. Not sure what to do now! Cooking it as I type!