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Pasta and Beans: Pasta e Fagioli Recipe

Pasta and Beans: Pasta e Fagioli

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Average Rating:

Total Reviews: 175

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  • on May 09, 2013

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    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!

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  • on March 21, 2013

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    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.

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  • on February 28, 2013

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    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.

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  • on February 17, 2013

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    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.

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  • on January 16, 2013

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    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!

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  • on January 04, 2013

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    Super Delish and FAST. This is a definate make again. Truely a 30-min meal!

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  • on October 25, 2012

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    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.

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  • on October 11, 2012

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    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

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  • on October 09, 2012

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    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.

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  • on September 11, 2012

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    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.

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