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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

Showing 21-30 of 147

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  • on February 07, 2011

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    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.

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  • on January 29, 2011

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    This was a perfect dish in every way. I cannot recommend it enough. And it's relatively easy to make.

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  • on January 23, 2011

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    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 ;

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  • on January 17, 2011

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    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.

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  • on January 17, 2011

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    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.

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  • on January 03, 2011

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    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!!!

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  • on December 29, 2010

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    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!!!

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  • on December 18, 2010

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    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!

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  • on November 24, 2010

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    DELICIOUS! Have made several times.

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  • on October 18, 2010

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    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!

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