Pasta and Bean Soup: Pasta e Fagioli

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the nice thing about this is that it is flexible. I didn't have pork fat so just saved the bacon fat from the bacon I cooked up for breakfast and used it in this soup for lunch. I didn't have quite enough kidney beans on hand so threw in some white beans to make up the 3 cups. Didn't even miss the garlic. My husband really liked the flavor but.....to get a 5 he would like to see a little more meat in it.

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This soup was heart warming and just perfect during the holidays.
It was quick, fast and just perfect. If you freeze it, do it without the pasta. I couldn't find pork fat. I used a good piece of pork with lots of fat, once well browned, I removed the piece and served it on the side for those pork lovers.

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This soup has quickly become a household favorite. First made it with stock made from a leftover Thanksgiving turkey carcass, which was amazing. Other homemade stocks work well too. When stored in the refrigerator, the pasta continues to drink the soup, so if this bothers you, only add the pasta to the soup you will enjoy that day.

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I've never made pasta fazioli and not used garlic. I make it white and red but always add a good amount of garlic.

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I've made it several times, never fails!

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I found this recipe also in his cookbook. Oustanding soup......

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I made this last night from Mario's newest cookbook, although I see it is also on the website. This was utterly fabulous. Although I understand the ideology behind making pasta, I didn't. I used Farfalle by Barilla. I also used Ina Garten's chicken stock. The soup was delicious. I served it with cornbread. It is so filling that there is no need any additional food, so it's perfect for a cold winter's night.

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Sorry! Anonymous was right...this recipe (and all of Mario's should be rated. This is the real thing. It's delicious and easy to make. I think we who love Mario sometimes forget to rate his recipes because we're too busy making them! We love you Mario! You are The Great One!

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How could this recipe of Batali's have gone unrated? The guy's the real deal! Shares a recipe calling for 2 quarts of chicken stock, then provides stock recipe to make 1-1/2 quarts. Lemme see--7 pounds chicken parts divided by 3 then multiplied by four . . .