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Andrea's Pasta Fagioli

SUBMITTED BY: AVALERIO PHOTO BY: MILKLISSA79

"This is a recipe I have adapted a bit from my grandmother's. It's easy and perfect for a Sunday afternoon with fresh Italian bread."

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Read Reviews (214)

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PREP TIME	10 Min
COOK TIME	1 Hr 30 Min
READY IN	1 Hr 40 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3 tablespoons olive oil
1 onion, quartered then halved
2 cloves garlic, minced
1 (29 ounce) can tomato sauce
5 1/2 cups water
1 tablespoon dried parsley
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon salt
1 (15 ounce) can cannellini beans
1 (15 ounce) can navy beans
1/3 cup grated Parmesan cheese
1 pound ditalini pasta

DIRECTIONS

In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan. Simmer 1 hour.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup.

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REVIEWS

Reviewed on Feb. 11, 2004 by ZEKEBULLSEYE

I was really surprised by how good this is. I've tried a lot of pasta e fagioli recipes, and... MORE

Reviewed on Feb. 18, 2003 by JENNJOR

My husband and I thought this was delicious. Based on some of the reviews, I decided to... MORE

Reviewed on Feb. 11, 2004 by PURVI

This recipe is good and basic and used a lot of ingredients that I always have on hand. I... MORE

Reviewed on Apr. 10, 2003 by DOREENBUCH

This was GREAT!!! I did have to make some adjustments b/c I only had a 40 oz can of... MORE

Reviewed on Oct. 30, 2006 by Serena

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

Serena
Oct. 30, 2006

I will admit I altered the recipe quite a bit, but relative simple changes and this turned out great! This is definitely a quick fix and don't be fooled into thinking you must have all the ingredients - experiment a little! My recommendations for improvemnent: Don't use the recommended pasta. Try using a very small amount of fideo pasta (it plumps and absorbs a lot, so use sparingly to avoid a stew like texture) or you can also try 1/2 - 2/3 cup of mini macaroni (salad macaroni). The fideo and mini macaroni can be added directly to the soup during the last 20-25 minutes of simmer time. This elimates the need to cook the pasta separately. Also, omit the salt. Substitute chicken (or beef) broth/bouillon cubes instead of the water. I used 3 cups chicken stock (bouillon) and 2 cups water (which is why I omitted the salt). I also substituted one 15oz can diced tomatoes and one 15oz can of tomato sauce instead - definitely worth this alteration! I didn't have navy beans so I used a can of chickpeas instead. Be generous with the parmesean cheese - put about a generous 1/2 cup portion instead - this helped with the overall flavor! I've made it a few times now and each time it tastes better than the last - especially with the minor adjustments! Thanks for a great starter recipe!

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7 users found this review helpful

I will admit I altered the recipe quite a bit, but relative simple changes and this turned out... MORE

Reviewed on Feb. 11, 2004 by TKCOOKS

This is very good. I did use 2 cans of chicken broth in place of 4 cups water. I also added... MORE

Reviewed on Jan. 18, 2003 by GRANDMACAROL

For all those who didn't think this was "soup," try adding the pasta to each serving... MORE

Reviewed on Feb. 27, 2008 by Rickie

This was delicious. Based on other reviews, I added 1/2 package frozen spinach, chicen broth... MORE

Reviewed on Feb. 12, 2004 by KIMBERLY0410

I thought this recipe was great but needed some additions! I added 2/3 # of ground sirloin... MORE

Reviewed on Feb. 11, 2004 by JS1999

This was a good basic recipe. I took the advice of others and used chicken broth instead of... MORE

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