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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 41-50 of 147

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  • on January 18, 2010

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    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!

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  • on January 10, 2010

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    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!

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  • on January 08, 2010

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    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!

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  • on January 07, 2010

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    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......

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  • on January 07, 2010

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    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

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  • on January 07, 2010

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    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.

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  • on January 06, 2010

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    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.

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  • on December 11, 2009

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    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.

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  • on November 11, 2009

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    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.

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  • on October 18, 2009

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    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......

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