Pasta and Beans: Pasta e Fagioli

I could live on this recipe — a quick version of my Gran'pa Emmanuel's masterwork.

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
6 BIG servings
Level:
Intermediate

NUTRITION INFO
Ingredients
  • 2 tablespoons (2 turns around the pan) extra-virgin olive oil
  • 1/8 pound (about 3 slices) pancetta, chopped
  • 2 (4 to 6-inch) sprigs rosemary, left intact
  • 1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
  • 1 large fresh bay leaf or 2 dried bay leaves
  • 1 medium onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 rib celery, finely chopped
  • 4 large cloves garlic, chopped
  • Coarse salt and pepper
  • 2 (15 ounce) cans cannellini beans
  • 1 cup canned tomato sauce or canned crushed tomatoes
  • 2 cups water
  • 1 quart chicken stock
  • 1 1/2 cups ditalini
  • Grated Parmigiano or Romano, for the table
  • Crusty bread, for mopping
Directions

Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.


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Pairs Well With
Sangiovese

Bright, fruity Italian red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
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4.7 192
This is fast, easy and sooooo yummy. Everyone in the family loves it! It has great flavor and is great for a chilly night. item not reviewed by moderator and published
My husband said this was a six on a scale of one to five. We do not eat pork so I used four strips of turkey bacon. Didn't have fresh thyme so used the jar stuff and fresh rosemary. Also used shells since that is what I had in the pantry. Used only one cup of extra water and one cup of pasta. Enough left for tomorrow night's dinner. So easy to make and delicious, will definitely repeat over and over again. item not reviewed by moderator and published
This recipe is great! But to get to it on the new website takes me around the block 30 times..... please do something!!! item not reviewed by moderator and published
I'm not a fan of soups and unless they're creamed-something-or-other, I rarely find them satisfying. However, this soup is both tasty and satisfying. I had intended on making it as a side to burgers for dinner on this rainy evening but nixed the burger idea after having a cup of this soup for lunch. No one is gonna need anything else to eat. Other than an extra carrot and stalk of celery, and having to use dried herbs as I did not have fresh on hand, I made no changes. I think chopped summer squash would be a very good addition. item not reviewed by moderator and published
Delicious, but I used dry herbs and don't add the pasta.. item not reviewed by moderator and published
This was a great recipe. When I make it again, however, I will use less rosemary and a little less pasta, and a more garlic. item not reviewed by moderator and published
KEEPER: I cannot remember the last time I tried a recipe and didn't feel the need to "tweek" it. My family and I loved this recipe. I served it with fresh crusty bread, a side of olive oil w/s&p, and freshly grated parm. MMM! item not reviewed by moderator and published
helenluickyummmmmm!!!!!!!! item not reviewed by moderator and published
An incredible, straight-forward recipe. I just made an organic, vegan, gluten-free version of this. I'm a complete novice (I've been known to consistently screw up the simplest kitchen tasks), and I have to say that this recipe was SO easy to follow. Prep takes a few minutes, but once you get everything together, you just throw it all in and let it cook. It is simply delectable. I used two cups of organic wild rice pasta, organic vegetable broth, and about 1.5 tablespoons of hot sauce. Crushed tomatoes worked really well and gave the soup a great texture. item not reviewed by moderator and published
Everyone was amazed at how delicious this soup was. I added Italian sausage and escarole and it was amazing. item not reviewed by moderator and published
I rarely rate recipes but rather keep to myself and adjust based on other reviews, this recipe needs some additional flavor...if you don't like a super-light tasting soup. I suggest the following: 1) make sure to brown the pancetta to almost brown before adding anything else; like you like your bacon, and double the quantity. Despite cooking it for a while, the consistency never changes if you don't do this...almost crisp. 2) add a half can of tomato paste when adding tomato sauce/crushed tomatoes. 3) Don't deviate from suggested pasta amount. I added another half-cup of uncooked and after resting, it ended up like lasagna, no juice...but still tasty with cheese which is a must, sprinkled on top. A pinch of pepper flakes would help add flavor/spice while sautéing pancetta. Would love it more, MY way but Rachel cooks for a more general audience. item not reviewed by moderator and published
What a great easy delicious recipe. Best part my boys loved it and stated it was the best pasta fagioli they ever ate. Love it :) item not reviewed by moderator and published
This was delicious and I cannot believe how quickly it came together! Literally 45 all in including chopping vegetables. I followed the recipe exactly (omitting the pancetta since we were looking for a vegetarian version) and the proportions of broth, veggies, and pasta were perfect - it's a very hearty thick winter soup, just like pasta fagioli is supposed to be. Also, it was very flavorful, despite only using a few spices. A++. item not reviewed by moderator and published
Easy and delicious recipe..Best Pasta Fagioli after my uncle's! item not reviewed by moderator and published
This recipe was so easy and delicious! My 3 year old son loved it! I would make this over and over again!! item not reviewed by moderator and published
This was very good and so easy to make. My mother used to make pasta fagioli all the time but I thought I would try this recipe. I made a few changes. I don't like onions so I used shallots instead. I also pureed half of a can of the beans, it made the soup a little thicker. I also took the rosemary out about half way through. I thought it was a little overpowering, but when we were enjoying the soup, the flavor of the rosemary was just right. Delicious!!! item not reviewed by moderator and published
This is also one of my family's soups usually served on Fridays or Lent it was meatless. I use Rachel's recipe because it is adds on those ingredients that make it so hearty and tasty. For the vegetarian version we always made, leave out the pancetta, use only olive oil and water as the base of the soup. I cook the pasta separately. The soup gets thicker as the cooked pasta stays in it. The soup tastes better and gets thicker each day! Enjoy item not reviewed by moderator and published
Quick and tasty! I've made this numerous times but omitted the pancetta (too expensive and used only ONE stem of rosemary and TWO springs of thyme. Fresh rosemary can have a very strong flavor and overpower the dish. As a vegetarian version, it is easy on the wallet and filling making it an economical dish for even a family on a budget. Grow the herbs in a kitchen window box and save even more money! item not reviewed by moderator and published
I am married to an Italian; this is his favorite Italian soup. I added more carrots (5 and more celery, a few small baby peppers..and a jalapeno pepper..more parsley, and fresh basil..like 6 leaves..I found that since the pasta absorbs the liquid, I ended up adding about 3 cups of beef broth in addition to the quart of chicken broth as my hubby likes his soup "brothy"..the beef broth added flavor..I had a whole sprig of rosemary..did not find that overpowering..think the basil is important..added a little more water too. Don't put in any more pasta than is in the recipe..I really think a cup would be enough..I also used cherrywood smoked bacon which has such great flavor..he lapped it up! I used a small can diced tomatoes and a few heavy squirts of tomato sauce...thanks Rachael. item not reviewed by moderator and published
WAY, WAY, WAY too much Rosemary !!!!!! I was really looking forward to this soup, but unfortunately, all I can taste is the Rosemary ! I didn't even use the whole 2 sprigs !!! Be very, very conservative on the Rosemary. Also, aside from the way too much Rosemary, it is just missing something altogether. Hopefully Alton Brown has a good recipe for this...(fingers crossed. item not reviewed by moderator and published
Great flavors; a warm and hearty soup! My whole family gobbled this up. I made one minor change of cooking the pasta separately so as to avoid the pasta soaking up all the broth and I let the soup itself cook longer so the veggies cooked more. It was fabulous. Enjoy. item not reviewed by moderator and published
I got the basic idea of flavor profile then used what I had.. Used bacon instead of pancetta, about 4/5 slices. I like a chunkier soup so I used 4 carrots and 2 ribs of celery. I used a can of crushed tomatoes instead of sauce. After fresh herbs went in I added a little dried thyme (1/2 tsp. I think it needed a little bit more. I cooked the pasta (medium shells separately, so when the boys came home from their practices they could ladle hot soup over a bowl of pasta and the pasta would stay al dente instead of turning to mush. I'm always looking for recipes I can keep warm to feed many different eating schedules. Big hit!! I got a couple bowls in the freezer. I will cook some fresh pasta when time comes to re-heat. Will definitely cook this one again and again! item not reviewed by moderator and published
Super Delish and FAST. This is a definate make again. Truely a 30-min meal! item not reviewed by moderator and published
This recipe was great and it also froze well. I did change the recipe a bit though. I used left over ham instead of pancetta. I also used dried rosemary and thyme. item not reviewed by moderator and published
Made this soup last night. One word...TASTY. Only made one change to the recipe and that was decreasing pasta to 3/4 of a cup. PERFECT item not reviewed by moderator and published
I finally found a recipe that works for this type of soup. My husband is Italian and said this was fantastic. I could eat this everyday. Easy to make, I kept it on the stove for about an hour on low just to make sure everything had a change to blend together. item not reviewed by moderator and published
Very good. Satisfying and flavorful. Reviewers surprised by disappearing broth must not make many soups with pasta. The pasta, of course, absorbs all the liquid as it sits. Precooking the pasta before adding helps somewhat and adding more broth when reheating will help a little. item not reviewed by moderator and published
I made this recipe for the first time about two weeks ago, following her recipe exactly and it was great! My husband and baby loved it as did I. I only have a question to others that maybe can help. I find that the longer it sits, it no longers seems like a soup but more of a pasta. I wonder if I cooked the pasta separately and add to the soup later if this would not happen. I've seen other recipes do this. I like to make a bit pot of it and keep it for at least a couple of days. If anyone has any suggestions, pls let me know. Thanks! item not reviewed by moderator and published
I have made this easy and delicious receipe a few times now. Most recently, not wanting to shop for ingredients, I used dried thyme and rosemary, and American bacon. I also used a little more carrots, celery and onion, added a large can of pureed tomatoes, a half of jalapaneo for zest and a half of a left over fresh zucchini. Wow....this is delicious receipe and keeps us on our limited meat diet! The jalapaneo brings it all together. I also roasted some garlic gloves in ovoo to spread on our fresh whole grain french bread, made a mixed green salad and wha la!. Added water to keep the liquid for a soap, as the pasta grows and grows as it sits. Tasty, flavorfull, absolutely dddddddelicious! Thank you, Rachael, for sharing. I have added this to my "favorites". item not reviewed by moderator and published
this was sooo delicious and quick! my only complaint is that the rosemary sprigs were a bit over powering.. I might use dry seasoning next time.. i also added some cubed ham i had leftover, excellent reciepe! item not reviewed by moderator and published
This is probably the best soup that I have ever had. item not reviewed by moderator and published
This soup was full of flavor and very filling. I forgot to put the celery in and think that it would have been even better with it. My husband really doesn't like carrots but he managed to eat an entire bowl. I noticed a lot of people said the broth was absorbed by the noodle,I did not find this problem to be true for me and I followed the recipe to a T. I would make this again but next time I would beef it up with some veggies and use a more interesting noodle. item not reviewed by moderator and published
tasty hearty soup...fast to make....yum item not reviewed by moderator and published
Taking this a little more heart-healthy and therefore low sodium, I left out the pancetta and salt, and added instead 1/2 lb ground turkey breast and 1/2 lb Italian seasoned ground turkey. I also used no-sodium chicken stock. Very satisfying, even for my meat-loving hubby. Very worthwhile! item not reviewed by moderator and published
True to my nature, I tweaked this recipe a bit. I added a bit more garlic, about 1/2 tsp on red pepper flakes, chopped kale, and whole wheat miniature penne. I followed the steps, but added the kale to let it cook awhile and then added the beans. It was/is delicious and I will definitely make this again! item not reviewed by moderator and published
I was so disappointed in this, it really turned into a pasta dish after it was done cooking and had an overpowering taste of rosemary. My husband loved it however it reminded him of a dish his mom made when he was young - when she was feeding a family of 8 item not reviewed by moderator and published
Very tasteful for a family of six. item not reviewed by moderator and published
This really is a 30 minute meal - so easy to prepare and make! I used farfalline pasta and the longer I let the soup rest, the more it became more of a pasta dish and less of a soup - but still very tasty and filling. item not reviewed by moderator and published
This was delicious. My family prefer the dryer style of it rather than it being soupy. I also doubled the recipe and in fact I actually reduced the amount of liquid by 1 pint and added another half cup of pasta. I used bacon too as I could not find any pancetta. I actually prefer the smokey flavor that imparts and oviously it is not as costly as pancetta. This will become one of our go to recipes. item not reviewed by moderator and published
Soup great ! Use spaghetti sauce. item not reviewed by moderator and published
This was the first time I have ever made this and it was delicious! I only added 1 cup of ditalini though.I used 1 lb of ground beef also and added 1 15 oz can of tomatoes because my crew loves lots of broth. It turned out perfect! item not reviewed by moderator and published
OMG!!!! This recipe is sooooo scrumptious!! My father is from Naples and we make it a little different but I LOVE this version and will be making it from now on. I love it with LOTS of broth so I doubled the water and added one more can 15 oz of chicken stock oh and I substituted turkey sausage for the pancetta I was just in the mood and WOW is it GOOD!!!! There is a recipe for it with sausage but it wasn't as soupy this way you REALLY need the crusty bread for mopping!! Thanks Rachel!!! item not reviewed by moderator and published
I Looooove pasta e fagioli. My mother, Alana Abruzzese, how Italian is that, made this all the time growing up. I guess like chili there are hundreds of different versions. This recipe is similar, only she made hers meatless, and used half a can of tomato paste instead of the tomatoes. Also using the same soup base she made a soup using diced potatoes and rice instead of macaroni and beans, I forgot what she called it but it is also one of my family favorites. item not reviewed by moderator and published
This is excellent, the fresh herbs really make the dish. My only recommendation would be to cut down on the amount of pasta. 3/4 to 1 C. is plenty. This really is very good and super easy to make. We topped ours with romano and pecorino cheese, perfect! item not reviewed by moderator and published
I too made this exactly as the recipe stated and found there was way too much pasta in the end I would have liked a little more liquid. I did even add an additional small can of tomatoes to make sure I had enough liguid. The flavors were perfect lots of grated cheese on top with a crusty bread and it was Delish! item not reviewed by moderator and published
Way too much pasta. The flavor of the soup was overpowered by it. item not reviewed by moderator and published
Great easy to prepare stick to your ribs recipe. The only thing I changed was instead of using pancetta bacon (pricey and hard to find at times I substituted prociutto, you can get 1/4 lb at the deli for a fraction of the price and it tastes the same when fried as in the recipe. Also as someone pointed out you can cut back slightly on the ditalini yielding more soup and less bulk. Fantastic on a chilly winter night. Mangia. item not reviewed by moderator and published
Loved this soup. I did not use the carrot. Added only 1 cup of water and then found that it diluted the wonderful flavor too much. Next time I think the juices from a can of diced tomatoes and 4 cups of stock will be perfect. I would also use only one scant cup of ditalini cooked separately then add before serving. This soup is exactly like the one served at our favorite Italian restaraunt. item not reviewed by moderator and published
I made this exactly per the recipe, but thought there was too much pasta. After 7 min of cooking the ditalini, I took it off the stove and of course they still continue to cook. After the soup rested for a bit, sadly most of the broth seems soaked up by all of the pasta so there is not too much for mopping up with bread as Rachael suggests. I will try to resurrect my leftovers by adding some additional chicken broth plus water and maybe next time I will use just 1 cup of ditalini and see if that helps. item not reviewed by moderator and published
Delicious flavor! I will definitely make this again. I used bacon instead of pancetta because that's what I had. Next time I will follow the recipe. I wanted to use the whole box of ditalini, and I thought I added enough liquid to adjust for that, but I guess not, because it was more of a pasta dish than a soup. But it was still awesome. My mom makes this a lot, and hers is very good, but she doesn't use the herbs. The rosemary makes it, so don't skip that! I will be making this all winter long! item not reviewed by moderator and published
Loved it!! Great with french bread and a glass of merlot!! item not reviewed by moderator and published
My family loves this soup. I have been making it for a couple of years. I brought a pot to work and my co-workers loved and they are all Italian. Everyone liked the flavor of the rosemary. I am going to make it tomorrow. I live in New England and it is going to be cold tomorrow. This is the perfect meal when it is cold. item not reviewed by moderator and published
My family LOVES this soup!! I have made it at least once a month for the past year. I don't eat meat so I skip the pancetta but that is the only modification I make. Make sure to follow the rest of the recipe exactly and use the fresh herbs whenever possible and don't add a lot of salt. You can even add a bit of spinach for some greens. It is so flavorful and yummy!! item not reviewed by moderator and published
Incredible! The pancetta adds great flavor. A tasty and economical dish. Thanks Rachael..........DEEEEE LISH item not reviewed by moderator and published
Fabulous! Very easy to make! I use bacon instead of pancetta and usually cook the pasta separate. My very Italian family LOVES it and says it is the best they've every had. My parents (who are very good Italian cooks request it every time they come for dinner. item not reviewed by moderator and published
my husband is italian,and has hated his mothers pasta e fagioli(surprising cuz shes an awesome cook at everything else.i made him this and its one of his faves .we are very critical of food ,he grwe up with a very italian mother ,who can cook her butt off.I grew up with a father whos been a professional chef for 30 years ,so we know good food.I don't cook the pasta in the soup though .so i omitt the water in the recipe . item not reviewed by moderator and published
Loved it! I substituted bacon for the pancetta. Definitely a keeper! item not reviewed by moderator and published
Loved it! I left out the pancetta for a healthy, lowfat, high protein vegetarian meal. item not reviewed by moderator and published
This is quick, easy, and tasty! Everyone loves it, and it is one of our favorite dishes, that I fix on a regular basis. For the vegetarians I leave the pancetta out. item not reviewed by moderator and published
AWESOME! I made it for my roommates and they all loved it! I did make one addition, a good amount of crushed red pepper adds a little kick. 100% gonna make it again! item not reviewed by moderator and published
I make this at least once a month. Our family and all the other guests who come and eat at our home love it!! It's quick and easy because I always make sure I have the ingredients in my food storage (I don't usually use the bacon and it still tastes great!). It reminds me of the pasta e fagioli I had once in the food market in Firenze (Florence) Italy, and I'm so happy to be able to have it now at home anytime I want it. Thank you Racheal! item not reviewed by moderator and published
I've made this recipe twice and it's get's better each time! This is so easy and amazingly delicious. The herbs and the pancetta are so fragrant. I used an immersion blender for a few seconds because I like the thicker consistency but this is definitely one of my favorites! item not reviewed by moderator and published
This recipe was soooooo yummy!!!! My husband and I loved it! It was super fast and so easy. Beats my favorite takeout recipe any day. Highly recommend it! I would suggest having extra chicken broth/stock on hand as it does get pretty thick. You may want to dilute it a bit to your liking. The pancetta in this recipe gives the soup such great flavor in a short amount of time. item not reviewed by moderator and published
Great better than mom's. D item not reviewed by moderator and published
I really, really, REALLY love this soup. The best pasta e fagioli recipe I've found. Unfortunately, I rarely have pancetta on hand, so half the time I use bacon instead. It works fine, but, if you can get your hands on pancetta, DO IT!! It brings such an amazing flavor to the soup. This is also very kid friendly. My son loves it! I stared making it when he was three. He loved fishing the ditalini out with his little fingers. :) item not reviewed by moderator and published
My family thought this was great. I have been looking for a good and easy Pasta e Fagioli for some time. This was it. item not reviewed by moderator and published
I never had a soup that made my taste buds EXPLODE! Awesome. I will make this every week. So far everyone I made this for went Wild! PERFECT! item not reviewed by moderator and published
First time I ever made a soup. This was delicious! The next time I make this, I will only use 1 sprig of rosemary, rather than two. I thought it overpowered the taste of tomato (which I really love), but otherwise so good. My husband ate 3 bowls! Thanks for the great recipe!! :) item not reviewed by moderator and published
First time I tried this recipe it brought back memories of my childhood. My Polish mother cooked many dishes for my Italian father and us. Spaghetti with all the trimmings was a Sunday must, and leftovers were featured every Wednesday. If she had a bit of spaghetti sauce (gravy) left over, Pasta e Fagioli would appear on Saturday. What a treat--this recipe tastes so much like Mom's--just wish she were still here to enjoy it with us. Thank you, Rachael item not reviewed by moderator and published
I have fixed this soup for years and everybody in my family loves it. I use more vegetables than what the recipe calls for and I use cubed ham (ham slice). I am not much into measuring ingredients and this soup turns out delicious every time I make it. It smells wonderful and tastes even better. It is really good if you have an upset stomach or feeling a bit under the weather. For some reason, this soup always makes me feel better. Very good comfort food and very easy to make. Serve with warm crusty bread. item not reviewed by moderator and published
My husband raved about this dinner. He even said yummo! I did not have pancetta, and I used dry herbs. I substituted pinto beans and a 14.5 oz can of diced tomatoes. It was flavorful and delicious. I will definitely make this again. Thank you Rachael. item not reviewed by moderator and published
Thank you for the recipe Rachael i try it for the first time and my boyfriend and i loved it..it great and tasty this will be cooked in my house again.... item not reviewed by moderator and published
This is a wonderful soup that is easy to make, and I love that this is basically a "pantry" soup because I usually have all of the ingredients on hand. I used bacon instead of pancetta, and removed it from the pan after rendering the fat. I kept the bacon pieces on the side for anyone to add to their bowl if they wanted to, but nobody did. I didn't drain the beans, and I thought this helped thicken the broth. I omitted the added water, but did use 2 quarts of low-sodium chicken broth and 1/2 lb of ditalini. I think the proportions were great. The pasta soaked up lots of the broth but still left plenty in the pan so this was a thick soup. item not reviewed by moderator and published
Easy and delicious! item not reviewed by moderator and published
Well, tI didn't think 1 C of tomatoes was enough. I used a 15 oz can of tomatoes and a small can of paste- worked ok. Also, you should let the soup sit for about 10 minutes before serving, so the pasta can get large and the whole thing gets really thick- just my opinion, and how I remember it from being a kid. I also had to use dried herbs, and found that I needed about a T of thyme. All in all, a great recipe. item not reviewed by moderator and published
I have made this recipe many times over the last few years, but I've tweeked it some. I omit the meat, cut my veggies a little larger, and go crazy with the fresh thyme! I just love it. I usually enjoy it with a big chunk of toasted ciabatta drizzled with olive oil, and a glass of red. item not reviewed by moderator and published
This will be cooked in my house time and time again. My husband and my da LOVED it and so did I . It was a an easy recipe to make and very tasty! Thank you Rachael item not reviewed by moderator and published
GREAT, QUICK, TASTY. WONDERFUL, THE WHOLE FAMILY LOVES IT AND KEEPS ASKING FOR IT, THANKS item not reviewed by moderator and published
I love this soup - I make it regularly because I always have the ingredients on hand, and the result is absolutely delicious. I like adding the rind from a piece of parmesan cheese (after the cheese has been used up) into the soup while cooking to impart a bit of additional flavour. Super easy and so delicious - you must make this! item not reviewed by moderator and published
This soup is excellent! The only thing I changed was instead of 1/8lb of pancetta I used 1/3 lb of pancetta and 1/3 lb of ground italian sausage. Delicious! item not reviewed by moderator and published
Added italian sausage, chopped up the rosemary (1 sprig), used tomato sauce, left out the water, drained and rinsed the beans, used bacon, orecchiette pasta (couldn't find ditalini). Wow! If you have been saving cheese rinds for a soup, this is the soup to add it to. item not reviewed by moderator and published
Wow! Really fine flavors. I didn't drain the beans and couldn't resist adding 1 medium sized diced sweet onion to the oil while searing the panchetta. item not reviewed by moderator and published
This recipe was super simple and extremely flavorful. Not time consumnig and great for leftovers! Simply the best recipe I've found. Don't forget the bread, it is the perfect addition on a cold winters night! Rachael, you did it again! item not reviewed by moderator and published
very easy to make. not sure why it's listed as intermediate... very flavorful! I didn't use the bay leaf, and it tasted great! my husband was surprised on how good it was too! def a keeper! item not reviewed by moderator and published
If you want to control your sodium in this recipe, drain the beans. When I make this I like to drain them if you want more salt add it later. Just a side note when I did not drain them, the liquid was thicker, which is ok but it was a bit salty. Hope this helps. item not reviewed by moderator and published
I haven't made this yet. Should I drain the beans? item not reviewed by moderator and published
Fantastic! Even my picky boys loved it! item not reviewed by moderator and published
This is the first time I've commented on a recipe...but I have to because this was the easiest soup I've ever made - and sooo good! I will definitely make this again. item not reviewed by moderator and published
This Fagioli is DELICIOUS!!!! I used bow tie pasta instead of the ditalini b/c I had some already on hand. Also, I swapped out the celery for some zucchini. I love zucchini and celery doesn't really add any flavor in my opinion. Also, it gives you a choice of tomato sauce or crushed tomatoes. I used the crushed tomatoes just to add a little more texture. I also added in some parmesan while it was still hot on the stove, and I let it melt in. The only thing I would suggest changing is chop up the Rosemary.. I bit down into some pretty large pieces. I don't mind herbs.. as long as they aren't in big chunks.. otherwise this recipe is definitely a KEEPER! Will make again and again! item not reviewed by moderator and published
This is the BEST Pasta Fagioli I've even had!! It will become a regular dish at my house. My husband I and loved it. I doubled the recipe so I could freeze some, and I can't wait to eat it again!!! It seemed a bit salty, so next time I will not salt the vegetables since the stock, tomato sauce and bacon (couldn't find pancetta) is salty. I saw the reviews where others suggested cooking the pasta in a different pot so as not to have it soak up some of the soup, but I decided to cook the pasta in the pot so that it would soak up some of the soup because in my family we are used to eating this dish as a pasta and beans meal with a little sauce rather than soup with a little bit of pasta and beans. Too each his own, as they say! We LOVE this dish!! Thanks Rachael!! item not reviewed by moderator and published
Seriously! This was SO easy and I actually surprised myself with out awesome it turned out. I thought I was at the Olive Garden!!! Thanks Rach!! item not reviewed by moderator and published
Pasta e Fagioli is supposed to be, to use one of Ms Ray's terms, a stewp. Very thick, with only a bit of moisture at the bottom as a sauce. Taking that out of the equation, this recipe was very good. I liked the use of the the veggies and the herbs. I thought that the tomato and the pancetta were fantastic. Loved it. I just I just removed the water she instructed to add, cooked the pasta in the soup, and it was perfectly thick enough. Super easy too. item not reviewed by moderator and published
I had this soup in Italy and was craving it once we got back home. This soup is very easy to make and has a yummy flavor. I add more pancetta than what is on the recipe and used the tomato sauce as per crushed tomatoes (tried both and preferred the tomato sauce). My family requests me to make it, they LOVE it!!! item not reviewed by moderator and published
It was the best soup I have ever had! With the bacon (I couldn't find Panchetta) it was awesome! Just don't add a box of pasta! I did and it sucked up all of the broth. I had to make a second batch of the broth just without the pasta. And it was still awesome! item not reviewed by moderator and published
Our family loves The Olive Garden restaurant version of this soup so I've modified Rachel's recipe to mimic their recipe. I don't always have pancetta handy so I'll fry up some bacon (Nueskes is great), chop some ham and fry the ham in the bacon fat along with a pound of ground round. It's a little more hearty that way. Absolutely use the fresh herbs; there's no substitute. item not reviewed by moderator and published
I made this for my husband and mother in law, who is an amazing cook. I was hoping it would come out delicious, and I wasn't disappointed. We don't eat meat, so I eliminated the pancetta. I used a small amount of dried rosemary and thyme, and used a can of diced tomatoes, since I didn't have crushed tomatoes on hand. I cooked the pasta separately and once it was all combined, I took out a cup of the soup, and pureed it in my blender, and then added it back to the pot. It gave it the perfect thickness. We topped with cheese and gobbled it up with bread. Will definitely make it again! Thanks Rachael Ray! item not reviewed by moderator and published
I love this recipe. My mom has made this for years. We still have it when I go home for a visit. She adds a box of frozen spinach to hers. item not reviewed by moderator and published
I absolutely loved this recipe. I have been trying to make this for so long and finally found the one! I made the following changes based on some reviews I read: - I substituted the pancetta with bacon, only because that's what I had on hand. - I used dried rosemary and thyme. Didn't have fresh. And definitely use less than called for. It would be too strong, I think. I only used a few sprinkles. - I used half the chicken stock (2 cups) and cooked the pasta separately. Unless you're going to eat it all and have no leftovers, I would not keep the pasta in the soup. It will absorb all of the liquid! - And finally, I took about a cup of the soup and used a hand blender to puree it and put it back in the pot. It makes a nice consistency that is exactly what I was looking for. DELICIOUS!! ENJOY! item not reviewed by moderator and published
I've made this soup so many times, and it is by far my family's favorite! Its so easy, and it comes out delicious even when I experiment with diff. spices, or hams, whatever. It takes like something you'd eat at your Italian grandmother's house on a cold day. I increased the water to 3 cups, and just before adding the pasta, I remove the bay leaf and using a hand blender I pulse the soup just a few times. Makes a thicker base and breaks up some of the beans a little. Thank you Rachel Ray, this recipe has become a staple in our house. Bravo! item not reviewed by moderator and published
This was awesome.Smelled so great and was very fast to make. My 9 year old son loved it. This was like something out of a restaurant. Will definely make again and again. item not reviewed by moderator and published
I used to be vegetarian when I first started making this and actually added Morningstar fake bacon…gave it some smokiness…just a thought if you are open to such products. Maybe it doesn't even need it! item not reviewed by moderator and published

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Healthy International Recipes