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Pasta e Fagioli Recipe

Pasta e Fagioli

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (147)

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Average Rating:

Total Reviews: 147

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  • on February 23, 2013

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    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.

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  • on December 17, 2012

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    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!



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  • on December 10, 2012

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    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!

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  • on November 28, 2012

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    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.

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  • on November 06, 2012

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    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.

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  • on October 22, 2012

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    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.

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  • on October 03, 2012

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    Extremely Tasty. I added a splash of white wine and also 4 squeezes of tomato paste! Bravo Giada!!

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  • on April 10, 2012

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    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!!

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  • on January 17, 2012

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    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!!!

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  • on December 08, 2011

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    DELICIOUS!

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