Pasta e Fagioli

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 4 sprigs fresh thyme
  • 1 large sprig fresh rosemary
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup chopped onion
  • 3 ounces pancetta, chopped
  • 2 teaspoons minced garlic
  • 5 3/4 cups low-sodium chicken broth
  • 2 (14.5-ounce) cans red kidney beans, drained and rinsed
  • 3/4 cup elbow macaroni
  • Freshly ground black pepper
  • Pinch red pepper flakes, optional
  • 1/3 cup freshly grated Parmesan
  • 1 tablespoon extra-virgin olive oil
Directions

Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.

Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


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Bright, fruity Italian red wine

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4.7 159
I always cringe when a traditionally vegetarian dish is made with chicken broth with some smoky meat tossed in. Offer it as a substitute to the original, not as a desecration of a traditional dish! I heavily modified this dish to fix it, and then it was quite good. Double the rosemary & thyme & garlic. Use cannellini beans, *not* kidney - they're too mealy instead of creamy. Find a low-sodium vegetable bouillon instead of using store-bought vegetable broth, which tends to be pretty metallic tasting and, in a word, "gross" compared to bouillon. Make an effort to get ditalini pasta - it makes a world of difference in the texture. Have those Parmesan rinds that everyone says works great in soup? Here's a perfect place to use them! Once you make those changes, you'll be surprised at how wonderful a simple traditional peasant soup can really be! item not reviewed by moderator and published
I use the base of this recipe, but throw in additional ingredients based on other pasta e fagioli recipes I've read. 1) I use ditalini pasta. It is ~1/4 the length of an elbow. I wait until 5-7 minutes before serving time to throw in the pasta so it cooks al dente right before being eaten. 2) Replace the kidney beans with roman (also called borlotti/cranberry) beans. I've been able to find canned goya brand, but in select stores have seen dry. At first I could not find these beans anywhere, but with additional digging learned they're called any of these 3 names. 3) I pop in 1 or 2 Parmesan rinds in the soup and remove them at serving time. Develops the flavor further. 4) I add in a small can of tomato paste. I've had a lot of success with this recipe + additions. I've also tried anchovies instead of pancetta as base (good). One last bit, don't be afraid to be more generous with the broth. After one night in the fridge, the pasta soaks up the liquid and the soup becomes thick! item not reviewed by moderator and published
Awful! It tasted like a wacky chicken noodle soup with kidney beans and pancetta. Unimpressed. item not reviewed by moderator and published
I doubled this recipe after trying the original. OMG! It is sooo delicious! My family doesn't get tired of this!! Sooo good! item not reviewed by moderator and published
This soup is fantastic. There's not much more to be added to the already great reviews this soup has received. It's one of our favorites. item not reviewed by moderator and published
My favorite pasta fagioli recipe. In Italy each town or region have their own version of a bean soup using various beans. Some use white beans, kidney beans, garbanzo beans etc. I wanted a kidney bean recipe and this one is great. The pancetta and other ingredients balance well with the kidney bean more earthy flavor. item not reviewed by moderator and published
Delicious!! quick, easy and tastes fantastic!! I added a drop of tomato paste item not reviewed by moderator and published
I made this recipe twice and both times it has been devoured by my kids and family. item not reviewed by moderator and published
Followed this recipe exactly and it was fantastic! item not reviewed by moderator and published
This is my boyfriend's favorite recipe I make, and that's saying a lot, as I'm a dedicated home cook and he has many that he loves. It really is perfect just the way its written and needs no modifications. Make alterations if you want, but I'm addicted to it as is. The salty pancetta, the parmesan, the garlic, the beans and pasta make it a nice, hearty "meal soup." Might want to consider doubling up. Everyone in my family adores this soup, and it makes awesome leftovers to take to work the next day! item not reviewed by moderator and published
I used ground beef in place of the pancetta, seems like The Olive Garden uses this, anyway, I made a few changes. I added a can of tomatoes, and used pinto beans instead of kidney. It turned out pretty good for throwing things together. I will make it again, I will try the pancetta next time. item not reviewed by moderator and published
This recipe is by far the tastiest Pasta e fagioli that i have ever eaten and extremely easy. Give it a try, you will be very happy you did. I did make two simple changes and that is I used ditalini instead of elbow macaroni and I used one can each of cannelini and kidney beans. item not reviewed by moderator and published
Looking for a lenten meal, left out the pancetta and used a premium vegetable broth, it was great. Don't usually use "sprigs" but thought it better this time given the missing pancetta. Everybody loved it. Next time I will added back the meat and keep the sprigs. item not reviewed by moderator and published
I made a few alterations in an attempt to keep this in the "zone diet" format I added 2 cups chopped tomatoes (can used canned diced I added a parmesan rind to the broth removed before serving I used 1/3 cup barley in place of the pasta as I did not want that type of carb. Allow extra cooking time of at least 30 minutes from adding barley I did use 1 can garbanzo beans and 16 ounces of cooked kidney beans I used bacon as I had no pancetta I parboiled it to remove some of the smokey flavor I used 8 cups of chicken stock. In the final minutes I added fresh baby spinach about 12 ounces I know its not pasta e fagioli anymore but it was still wonderful! item not reviewed by moderator and published
A keeper for sure! I am trying to have more meat free meals and was also looking for a recipe to use red kidney beans. I am so glad I found this recipe! My husband and son also loved it. I did make a few changes as follows: 1. I left out the pancetta, it was still delicious! 2. I added more broth s suggested in other reviews; 8 cups of broth. 3. I made my own beans. Get away from the canned stuff. It is very easy to make your own beans. 4. I only had a red onion, so I used that. I will make this again! item not reviewed by moderator and published
Delicious soup! One change suggested is to add more broth. As a leftover, the pasta soaks up the majority of the liquid and I ended up with bean pasta. Still delicious when I added water to it before re-heating, it's that good! Next time I make it I may double the broth or add 8 cups vs. 5 &3/4 cups. item not reviewed by moderator and published
Really Delicious. Just used dried thyme, italian seasoning. Left the pancetta out and used one can of cannelini beans and one can kidney beans because thats what I had. Also used ditalinni. Will make again and again. item not reviewed by moderator and published
Delicious. I made the following changes: Dried herbs, no satchet Can of tomato paste Didn't puree the beans (I found it thick enough anyway Parmesan rind in to boil. item not reviewed by moderator and published
Extremely Tasty. I added a splash of white wine and also 4 squeezes of tomato paste! Bravo Giada!! item not reviewed by moderator and published
Finally made this recipe the other night and we both loved it. Great as a left over also. The flavors are very subtle. I used Barrilla's Cellentani instead of elbows for a little more pasta and a little more fun. Giada's recipes are great!! item not reviewed by moderator and published
This dish was especially wonderful on a very cold winter day! I used a couple of slices of bacon (because I didn't have any pancetta and sauteed some collard greens (hard stems removed with the onion/garlic. Based on other reviews, I used 1 can of dark red kidney beans & 1 can of garbanzo beans. I used whole grain conchiglie (medium shells, freshly grated parmesan, and served it with crusty rolls. My family loved it!! Thank you, Giada, for another great meal!!! item not reviewed by moderator and published
DELICIOUS! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I make this with what Italian-esque spices I have on hand and with chickpeas (pasta e ceci--always delicious. : Thanks, Giada! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 :) item not reviewed by moderator and published
Easy and delicious. I would saute' the pancetta a little longer. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I thought this was very good. I didn't have kidney beans in my cupboard so I used pinto and black beans. I think you could use just about any kind. I think next time I make it I will add a little bit more macaroni and use ground beef or turkey instead of the pancetta (too fatty. I also didn't have cheesecloth so I used a coffee filter and it worked fine (just don't stir too hard. item not reviewed by moderator and published
This was a perfect dish in every way. I cannot recommend it enough. And it's relatively easy to make. item not reviewed by moderator and published
I thought it was a very good recipe. Having made Giada' dishes before, I knew I would not be disappointed. I changed just a few things. -I left out the pancetta and instead added browned ground beef (although next time I will use spicy Italian sausage). -I added 1/2 a cup of cream to the beans that I blended and then added to the soup. -I used small shells instead of the elbows. -I added one small can of tomato sauce and one small can of diced tomatoes. -I added 1/2 cup of thinly sliced baby carrots (added near the end to keep them slightly crunchy). -I used red and white beans. All in all I thought it was a great recipe and thought my additions were good ones. However, to each his own ;) item not reviewed by moderator and published
I love this receipe. I have modified though. Small white beans instead of red. A can of tomato sauce or a cup of homemade sauce - I beleive the sauce should be red. I don't put in the pancetta - by choice. Celery and carrots are used in my version. item not reviewed by moderator and published
I absolutely love this recipe. I like to use a smaller pasta like Ditalini. This has become a common family favorite. My favorite part is the fresh parm and olive oil drizzle on the top. item not reviewed by moderator and published
I've made this dish many times, the first time I used Pancetta purchased from an "Italian" market and the second from the local supermarket. WAY TOO FATTY!!! I substituted prosciutto and it was much better.. Just don't saute' it for 3 min with the onion. It becomes rubbery. Put it in after the onion and garlic have sauted. Unless I was doing something wrong Pancetta is Fat with a bit of meat.. UGH!!! item not reviewed by moderator and published
DELICIOUS! Have made several times. item not reviewed by moderator and published
This was easy and delicious. I added 3 links of turkey italian sausage knowing that my husband prefers meat in his dishes and it was perfect. I also did 1 can of cannelini beans and 1 can of the red beans. Will definitely add this to my regulars! item not reviewed by moderator and published
I love this, and could not wait until fall to make this again. item not reviewed by moderator and published
Love this recipe. It tasted just like what Mom used to make. And it was so easy. My whole family just loves it. Will make it again and again. item not reviewed by moderator and published
I've been making this version for awhile now and absolutely love it! The flavors are great and fresh herbs are a must...I do blend part of it as well..and also add just a bit more pasta then stated..but otherwise follow the recipe completely. I'll keep this one forever... :-) item not reviewed by moderator and published
Made this soup for a dinner party and got rave reviews. Everyone loved it. I made it the day before and reheated the day of and it tasted even better the next day. Will definately make this all the time. item not reviewed by moderator and published
I absolutely LOVE this soup! It's a regular at my house! item not reviewed by moderator and published
This was a very tasty version of a classic Italian peasant dish that my Neapolitan grandmother would always make. I find the fresh herbs particularly the rosemary really make this special. The rest of the dish is very forgiving. You can add more garlic, pasta and beans if you wish to make it tastier and hardier. As many have previously mentioned, you can add italian sausage (remove the casing and saute separately) and tomato paste 1/2 or 1 full small can (for more taste and color). We prefer white cannellini beans. You can use red kidney beans or mix the two. Oh yeah, don't puree the beans. This gives the soup a chalky texture. Mash some of the beans into a paste then add to the soup. item not reviewed by moderator and published
I had this pasta "soup" in Naples years ago, and long sought the recipe to replicate it. I've been disappointed by the number of recipes that call for a brothy, watery version. But Giada's version is the real deal! (In fact, I must admit to blending almost half the beans, to get the thick, heavenly pasta dish I so loved with hot bread for scouring the bowl. Thank you, Giada! item not reviewed by moderator and published
With a huge blizzard heading our way I had to find a nice comfort food to feed my family. This was the perfect meal. I followed the recipe and added a few ideas that I had read earlier. I used the tomato paste to give it color and used Cannellini Beans and Small Red Beans because that's how they make it at my favorite restaurant. I also used the Ditalini pasta instead of the elbows as suggested in earlier comments. I didn't have the cheese cloth so I threw in the spices and then took most out and left a few to add flavor. I did take out the bay leave. We loved it so much I immediately went to work on another batch! It was excellent. Had pecorino romano cheese and used that on the second batch. It was sooo good! We are ready for the Blizzard! item not reviewed by moderator and published
Delicious recipe item not reviewed by moderator and published
Have been making this version for about a year and my whole family loves it-- even the 2 yr. old! The fresh herbs really add flavor that you just don't get from dried. I do like to add some diced or crushed tomoatoes for color item not reviewed by moderator and published
I used chicken sausage instead of pancetta. For beans, I used a can of white beans and one of soy beans. The family loved the soup and I would definitely make it again. So easy & fast too. You really could make this on any weeknight! item not reviewed by moderator and published
This was such a great easy sunday fall meal - my husband and his friend ate it after coming from a day of wet, cold golf and they loved it. I did add a few tablespoons of tomato paste to adjust the color and add a little extra flavor and I felt like that made a huge difference. The color was indeed a little off after following the instructions of the recipe, but the flavor was great! Definitely add the parm cheese and french bread for "mopping" the bowl! item not reviewed by moderator and published
I had my husband view the show while this soup was being made and we both decided to give it a try. All I can say is AWESOME! Instead of panchetta I used bacon but everything else was as close to the recipe as written. My husband said he thought it was the parmesan cheese that really made the soup, but I think it is the bacon. Either way, it is sooo good and easy to make. Right now it is 10 degrees outside and the soup really hit the spot! item not reviewed by moderator and published
i watched todays showing and since it was cold outside i decided to make this very cheap soup...oh my! was this so delicious and satisfing. i recommend this to all. I made it the way Giada did on the show and it came out wonderful....thanks Giada for showing this one. Also very good with the crostini with anchovy herb butter to dip in it...... item not reviewed by moderator and published
Whoever says this was too salty must have not used a good quality chicken broth. The chicken broth is the only ingredient that would add salt besides the pancetta so if your not using low sodium broth then DUHHHHHHH item not reviewed by moderator and published
My mom used to use kidney beans and elbow macaroni but I use whatever I have on hand and I don't pureed any either. I'll have to try the rosemary and bay leaves in cheesecloth; great idea. I have eaten it poured on top of buttered pasta or noodles too. Thanks, stay warm this Winter. item not reviewed by moderator and published
This is great the way it is, but apparently you can use whatever beans your little heart desires and switch out the pasta too. Looked at many other pasta faioli recipes and other ITALIAN chefs used anything from cannellini beans to garbonzo to kidney beans (as well as different pastas ) Looks like it's one of those old school-down home Italian dishes that Moms used what they had on hand or what they preferred. item not reviewed by moderator and published
Jackie - :) - they're supposed to be kidney beans; my mom has also used chick peas with it in the past - but no good Italian girl is going to substitute cranberry beans for kidney beans - ever. item not reviewed by moderator and published
I made this for myself and it was OK. It was a weird color and had a weird mouth feel but the flavor was fine. I added a parm rind which I think helped the taste. I dont think I will be making it again, though. item not reviewed by moderator and published
I substituted Procuitto ham for the pancetta, added a large can of drained diced tomatoes and a small can of drained sliced carrots. I also added about 1/3 of a head of escarole that I chopped up and it really makes a difference. Use cannellini beans, they're great. I've had pasta fazolle many times, but other than a homemade soup from my mother-in-law's family in Naples, this is the best. For those who say it's too watery or too bland.......you're missing something. This stuff is wonderful. Thank you Giada...... item not reviewed by moderator and published
I have made this a ton of times and it is always perfect! If it looks bad or tastes bad, you made a mistake! item not reviewed by moderator and published
oh gosh. is this really a soup? never heard of it being a soup. maybe i am wrong about that, but the beans should be cranberry beans, not kidney beans! item not reviewed by moderator and published
When you hear the comment, "you can make that again," it's a keeper. Often I'll hear "it's great," "very good," etc., but "you can make that again" tells me something. This is a delicious recipe. I used a combination of light and dark kidney beans and the contrast in color was nice. Regarding the comments on too salty -- Giada calls for no added salt in this recipe, and specifies low-sodium chicken broth. I actually added just a touch of kosher salt and the seasoning seemed perfect. Perhaps the brand of pancetta or bacon used contained too much sodium. Anyway, surprised by the "too salty" comments. Me, and my guests, loved this Pasta e Fagioli. "You can make that again!" item not reviewed by moderator and published
My friend made this for me and my husband when we came to her house for dinner. I told her I had to have the recipe! It was one of the best dishes I've ever tasted! Every one I make it for loves it. I eat the leftovers for days. The few people who had gave it bad reviews and say its too salty must be doing something wrong. This has the best flavor and is really easy and hearty. I've only made it with the fresh herbs. I'm afraid the dried herbs will not be as good. I found that some stores carry a variety pack of fresh herbs labeled for "poultry" that has the rosemary and thyme in it, instead of buying them all separate. Its much cheaper that way. Don't let the color throw you off either.The taste will change your mind. If it's watery it's because you didn't take the one cup out and blend it. I made that mistake once before. item not reviewed by moderator and published
I've been searching for Pasta e Fagioli to make at home for a while now and this one is definitely a keeper. I used dried herbs and added basil as well. I also added 1/2 can tomato paste because in Boston, this soup has a tomato base. I also used Ditalini pasta in place of the elbow macaroni and increased it to 1 cup. I did not use red pepper flakes and the final drizzle of olive oil was overkill, so I skipped that as well. I asked my husband if it was missing anything and he said it was perfect just like I made it. I made this after spending the day doing yard work and it came together is about 30 minutes. This has already been printed (with my changes) and is in my every-day-go-to collection. item not reviewed by moderator and published
This was a good, hearty meal for my family. My one year old daughter loved it. I put in some chopped carrots, celery, and potatoes after the onions. I used dried Italian seasoning instead of fresh herbs. I used one can of red kidney beans and one of cannelini beans. And I put in one can of chopped tomatoes (next time I'll even use two cans). We'll be making it again. item not reviewed by moderator and published
This recipe is REALLY great for when my family is hunkered down in the house because the winter weather is severe. Very simple and EXTREMELY hearty, I serve it with a tossed salad, bread and olive oil. Grazie! item not reviewed by moderator and published
We absolutely love it. I use bacon instead of pancetta. For color, I used a can of tomato sauce. Other than that I follow the recipe it had a nice consistency and was deliciously flavored. The soup went well with toasted bread with olive oil for dipping. item not reviewed by moderator and published
I'm makning this for dinner guest and afraid of their reactions. It doesn't look very appetizing at all and I'm aftaid to serve it. It looks very watery, like bland hot water and has very little color. Will probalby throw the left overs away. item not reviewed by moderator and published
This is delicious and easy to make. I used bacon instead of pancetta. I also took the bacon out when it was cooked and held to the side to use as a topping when serving the soup. This way the bacon stays crispy. Everyone loves this soup. YUMMY!!! item not reviewed by moderator and published
I loved the flavor but the color was hard to like. It looked way too bland when finished to spark any real interest. item not reviewed by moderator and published
I have made this soup three times now. My husband & I absolutely love it. I use bacon instead of pancetta & dried herbs instead of fresh. This time, I used turkey broth that I had froze because I did not have chicken stock, I added some black beans, & a chunk of Parmigano Reggiano cheese rind to the pot as the soup cooked. item not reviewed by moderator and published
Just like my grandmother made. I substituted turkey bacon for the pancetta (healthy version) but the soup was excellent and so easy. Those that commented on it being too salty perhaps it was the quality of the producted used? From start to finish in under 30 min. Great rainy day soup. item not reviewed by moderator and published
I have this new thing for soup, and I loved this one! I used bacon instead of pancetta, four slices to be exact. I used dried herbs, because I didn't want to buy fresh just for this. Also, I had some chicken stock on hand, so I used about 2 cups of it for the broth, then broth for the rest. It was so simple and delicious. item not reviewed by moderator and published
I have been searching for a Pasta e Fagioli recipe that was close to how my mother made it and this is the winner. I knew when I saw the direction to take some of the bean mixture out and puree, then return to pot. None of the other recipes I found call for this and Mom always said this was key. I made these changes to make it like my mother's: 1) prosciutto for the pancetta, 2) mix of red kidney & cannellini beans, 3) add 1/2 can of tomato paste, and 4) ditali pasta and whalaa! Just like Mom's. My family fights over who gets the last bowl. item not reviewed by moderator and published
Very Easy and tastes so good....a two year old and a four year old gobbled it up...went really well with some bread for dipping. I made a salad and it made a great dinner! item not reviewed by moderator and published
I was very pleased with the outcome for this recipe and got rave reviews from my wife. I did make some minor modifications. I used hot Italian sausage instead of the pancetta. I used one link (cut up) when sauteing the onions and garlic . Additionally I browned five more links in a seperate fry pan, disposed of the grease, cut each link into about four pieces and added them at the same time as the broth. Additional enhancments included slice carrots and a can of unsalted diced tomatoes. Considering that I used hot sausage, I could have eliminated the crushed red pepper and allowed diners to add to taste. item not reviewed by moderator and published
I made this for the first time for a pot luck which is always a mistake because I would make it again but do certain things differently. Rather than put in the onions, garlic and pancetta at the same time and saute for only three minutes, I would just brown the pancetta, remove with a slotted spoon, proceed with the recipe including the blending, then add the crispy pancetta back in. When I followed the recipe exactly, the pancetta wasn't browned enough, but I didn't want to over brown the onions and garlic, so the pancetta looked an ugly tan color and soggy. I also didn't like blending a cup of the soup with the pancetta. I also added more beans and definitely do not cook the pasta as long as the recipe states because in just a couple minutes in the hot soup they will become overcooked and soggy. item not reviewed by moderator and published
I think I have made this soup every other week since I first tried it a few months ago. It is delicious! I made a couple alterations - I use white kidney beans (canelli) and instead of blending the soup, I leave it as a broth and add a couple of tablespoons of tomato paste. I also use ditalini pasta and use a little less than a 1/2 cup so there is enough liquid when I reheat. I cannot say enough good things about this soup and everyone I have made it for absolutely loves it! item not reviewed by moderator and published
This is one of the best recipes ever.I have made it for so many people and everyone raves about it. It's a MUST to carry in to someone who is sick and needs love n' soup...Plus,my home smells so dee-licious when it's cooking. item not reviewed by moderator and published
Let's just say my boyfriend didn't eat it and he is not a picky eater. It was unfortunately WAYYY too salty!!!!!!! :( I cannot believe everyone gave it such great reviews. DO NOT add it to the keeper pile!! item not reviewed by moderator and published
I feel so guilty, that something so easy to make, could be so delicious! I added white beans instead of red & I also put a dollop of crushed basil in the center. What a great meal! item not reviewed by moderator and published
Im not too sure what to think. The smell is wonderful and the first taste was delicious, but as i kept eating i felt the herbs, especially the thyme, were a bit overpowering. Id probably use less thyme next time (haha). The texture was very good though. Lots of Flavor! item not reviewed by moderator and published
I will continue to look for a better recipe item not reviewed by moderator and published
I was very disappointed by this recipe --- unfortunately I doubled the recipe and have tons of soup leftover that no one in my family will eat. The blending of the beans as a thickening agent seemed to make for a chalky texture. The flavor was strange, but may have been because I substituted bacon for the pancetta (my local grocery store doesn't carry pancetta, unfotunately). I am stunned by the great reviews --- I'd definitely skip this one! item not reviewed by moderator and published
I've been making this version for a few years now. I make it exactly and I double the recipe. It is so good everytime I make it. Thanks Giada! item not reviewed by moderator and published
We love this easy recipe. The soup is filling and each flavorful bite is a delight. My kids are both allergic to wheat so I use the rice pasta noodles and it's a perfect dinner. item not reviewed by moderator and published
I made this for my parents and we loved it. We put some away in the freezer and it was even better!!! Absolutely delicious!!! item not reviewed by moderator and published
This soup was delicious. We finished it the same day that I made it. And it's really easy. Highly recommend trying it. item not reviewed by moderator and published
This was so easy and flavorful. This is a recipe to make for other people. The pancetta is perfect in the soup, the right amount of meat flavor. I didn't do the herb bouquet because I didn't have fresh, I used dried and it was great. I also used homemade stock, it was a bit richer than it would have been, but little adjustment of flavor was needed in the end. item not reviewed by moderator and published
Absolutely delicious just as written. The only thing I changed (because I think I'm incapable of making anything as written) was to cook the pasta separately and then add as needed. If you live alone as I do and want this for several meals the pasta will get mushy if it's in the soup. I just added some to the bottom of the soup bowl and added the soup on top. Perfect! item not reviewed by moderator and published
I used white kidney beans item not reviewed by moderator and published
It was definetly easy, and I thought with some fresh crunchy bread it was good, but my husband thought it was too bland and needed more flavor, he said he wouldn't want it again. item not reviewed by moderator and published
For such an easy soup, I thought this was bursting with flavor! item not reviewed by moderator and published
This soup doesn't look all that appetizing. It looks like it would be bland. But it truly is delicious! item not reviewed by moderator and published
My husband and I loved this dish. It was easy to make and very flavorful and hearty. I think you might need to add a little bit more liquid at high altitudes (we live at 6,000 feet). It ended up quite thick the first time I made it but was still delicious. item not reviewed by moderator and published
Wonderful, quick easy meal. I added spinach, tomatoe and mushrooms just to give a little extra something. I also use shell pasta because I love when the pasta hugs the beans :) ENJOY! item not reviewed by moderator and published
I used some fresh basil in addition to the recipe, pinto beans undrained, and turkey bacon instead of pancetta. I don't believe I've ever had better, even in my favorite restaurants. item not reviewed by moderator and published
It is absolutely Fantastic! Fast and easy to make it's a fast fix for those nights when the day has been hectic and there is so much to do... Just make sure you have some pancetta on hand. item not reviewed by moderator and published
This recipe is sooooo easy and a super 1 pot meal!! (Just add a loaf of crusty bread for dunking YUM) I substituted the red for white beans, and I added 1 head of roughly chopped escarole.. DELICIOUS Thanks Giada ... again item not reviewed by moderator and published
I respect one's desire to eat truly vegeterian, however, this soup is traditionally made with chicken stock. From an Italian background, and no old timer (Italian and Italian American) I know used anything but chicken stock. As for the smoky meat, that's open to creative interpretation as is most families version of this soup. item not reviewed by moderator and published
MonAccount - How can you say yours is a vegetarian soup if you are using cheese rind? Since cheese is animal based it should not be used in vegetarian recipes. item not reviewed by moderator and published
Vegetarian and vegan are not the same. Dairy is ok for vegetarians. item not reviewed by moderator and published

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Easy Holiday Appetizers