Pasta e Fagioli

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I loved the flavor but the color was hard to like. It looked way too bland when finished to spark any real interest.

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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.

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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.

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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.

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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.

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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!

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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.

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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.

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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!

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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.