Pasta e Fagioli

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Italian Ladies

Rated: 5 stars out of 5Rate itRead users' reviews (115)

RECIPE
COMMENTS & REVIEWS(115)

Cook Time:
30 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 30 min
Total:: 50 min

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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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Comments & Reviews

recipe Pasta e Fagioli
tina Lutz, FL 11-11-2009
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OK
Rated: 2 stars out of 5

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.Read more
recipe Pasta e Fagioli
Keith Germantown, TN 10-18-2009
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Great soup
Rated: 5 stars out of 5

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......Read more
recipe Pasta e Fagioli
THERESA New Rochelle, NY 09-27-2009
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Best Ever
Rated: 5 stars out of 5

I have made this a ton of times and it is always perfect! If it looks bad or tastes bad, you made a mistake!
recipe Pasta e Fagioli
jackie allegany, NY 07-29-2009
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pasta e fagoili
Rated: 3 stars out of 5

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!Read more
recipe Pasta e Fagioli
Stephen Dallas, TX 07-18-2009
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A Repeat for Sure
Rated: 5 stars out of 5

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!"Read more
recipe Pasta e Fagioli
jennifer Costa Mesa, CA 06-09-2009
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My absolute favorite!
Rated: 5 stars out of 5

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. Read more