About this recipe: A seasoned, savoury bean and pasta soup. Garnish with basil and Parmesan cheese.
While I modified the recipe a bit (used pepperoni instead of ham and canned beans instead of dry) this is the best Pasta e Fagioli I've ever made. I have a salon in an older Italian neighborhood. Many tried it and the oohs and ahhs were unbelievable. Several asked for the receipe... what a compliment! - 07 Oct 2001 (Review from Allrecipes US | Canada)
I used pancetta because I had some on hand (I started it in w/ the celery, carrot & onion)...I also added about a lb. of ground round (cooked, of course). I used a can of cannellini & also a can of red kidney beans. I used half chicken broth & half beef broth as I didn't want too "beefy" a taste & I probably had to increase the liquids by double since I added additional ingredents. I did simmer the rind from the parmesan cheese in the soup...thanks for the tip! I went w/ macaroni instead of seashell pasta (Gosh I made a lot of changes...sorry) & I separated enough soup to have for dinner & then added about half a cup of pasta to it. The rest I froze & will add the pasta when I cook it. That way my macaroni doesn't turn to mush. Served it w/ garlic breadsticks & a ceasar salad. Thansk Marian! - 10 Oct 2006 (Review from Allrecipes US | Canada)
This was soooooo good! My husband and I loved it! Easy to make, cheap, and delicious! The ultimate comfort food. I did use canned beans, and I used half chicken stock/ half beef stock. Other than that, I made it just as called for. Wonderful! - 25 Jun 2007 (Review from Allrecipes US | Canada)