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Three Bean Pasta e Fagioli Recipe

Three Bean Pasta e Fagioli

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Pocket Change

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

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  • on November 07, 2011

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    I just made this recipe yesterday and it was a total hit. We actually had leftovers today and the taste was even better - the lemon zest and juice add a nice kick to it. My husband just asked me to make more and freeze it. A great cold weather soup even in Southern California.

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  • on October 26, 2011

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    I love this dish,I make it quite often...I do leave out a couple things..like the lemon...I should try it sometime..I usually leave out the green beans..but there's really no reason to that.I like green beans,it just makes the soup almost too full.I use whole wheat pasta and I also use more chicken stock.I love the beans.

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  • on January 29, 2011

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    I forgot the lemon *forehead smack* Next time I will add the lemon! I LOVE this recipe! I'm eating it now lol I get it at Olive Garden all the time and wanted to see if I could make it! Next time I think I'll add the whole can of tomato paste but I think the recipe is great as is!

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  • on December 21, 2010

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    I loved this soup! Very easy to make and the lemon was a very nice touch.

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  • on August 15, 2010

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    I love this soup. It really hits all the marks. It's tasty and filling. It's super easy to make. It's very budget friendly and a healthy dish! I loved the hint of lemon. I used whole grain pasta to add some fiber benefits. The dash of salty cheese to top it just beings out great flavor of the soup. Will be added to our rotation of family meals! Thank you so much Rachael!

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  • on March 06, 2010

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    I've made this twice, first time following recipe...second time I added cubed chicken breast to the vegetable saute to make the soup a little bit heartier. Turned out great! This recipe can be the base for a number of different soups.

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  • on February 19, 2010

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    We enjoyed this soup. I would increase the amount of both carrot and celery; I used a 6 oz container of tomato paste and added a can of chopped roasted tomatoes to give richer color and texture; I would add an additional can of beans as well since that's the healthy high fiber item. Didn't add all the lemon juice and still it had a pronounced fresh lemony flavor along with the zest...might be wise to add parts of each to test your lemon quotient.

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  • on February 11, 2010

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    I love the lemony finish. So refreshing.

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  • on February 05, 2010

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    Excellent recipe! This is a definite keeper! The only thing I changed was I added 4 cloves of garlic, a little extra rosemary, and 5 cups of stock and 4 cups of water. I wanted to make sure there was enough broth. It truly turned out perfect and I will make it the same way next time. Be sure to add the lemon, it gives it an extra punch.

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  • on January 24, 2010

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    RR receipe wasn't only easy to follow but my family LUVED this tasty dish!!

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