Pasta and Beans: Pasta e Fagioli
Show: 30 Minute Meals
Episode: Rachael's Faves
Rate This RecipeRead users' reviews (175)
- Recipe categories: Beans and Legumes, Vegetables,
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Average Rating:
Total Reviews: 175
Showing 21-30 of 175
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By Carolina Girl99
Apex, NC
on February 10, 2012
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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.
By lmacdonald3_100...
Lexington, MA
on February 03, 2012
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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.
By faithfulldmin10
boston,ma
on January 27, 2012
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Soup great ! Use spaghetti sauce.
By mairriley
on January 24, 2012
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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!
By frates5
on January 15, 2012
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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!!!
By tstevens_13117774
Bowling Green, Ky
on January 03, 2012
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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.
By katmar723
Wisconsin
on December 28, 2011
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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!
By traia
Port Saint Luci...
on December 27, 2011
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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!
By bethvk_10638686
Santa Fe, NM
on December 03, 2011
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Way too much pasta. The flavor of the soup was overpowered by it.
By Bassman013
on December 03, 2011
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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.