Reviewed: Sep. 18, 2009

I gave this recipe 5 stars without having to make it. I know it is good because it is almost exactly like the one my Italian mom made for me and what I make for my family.The only exceptions are I do not add onions.I am sure it would be a welcome addition making the dish a little sweeter if that is what you like.Also I like to add a Knorrs vegetarian boullion cube,then omit extra salt.This is one of my families favorites and very easy.Sometimes I use crushed tomatoes or petite diced depending on what I have same goes for the pasta elbows ,shells,etc. One product I do prefer to use is Progresso Cannelini beans they stay firm also the juice they are packed in is less gelatin like then others.I do agree with a comment that was made in a review about not changing this recipe into something it is not. It is beans and pasta, great in its simplicity an Italian peasant dish. Oh and don't forget to sprinkle parmesan on top!

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Deb W.

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Reviewed: Sep. 16, 2009

This was awesome!! A crisp autumn day, and hot soup - perfect. I didn't realize that I did not have a large can of tomato sauce so used the small can I had, then added two cans of stewed tomatoes and one can of diced tomatoes. This one is a keeper!

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Sherry

Cooking Level: Intermediate

Home Town: Bangor, Maine, USA

Living In: Belmont, New Hampshire, USA

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Reviewed: Sep. 13, 2009

Start by saying that I am 100% Italian. This is a recipe for pasta fagioli an Italian soup that means "pasta with beans". I don't understand why people want to modify every recipe and then turn it into what is not. Pasta Fagioli does not have ground meat,carrots,celery etc. It has pasta, tomato and beans. people have turned this dish into beef and vegetable soup with pasta. You should try a recipe as it is and then review accordingly, otherwise you are reviewing your own recipe. By the way this recipe as it stands is very good.

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T-Bone

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Reviewed: Aug. 19, 2009

awesome! I used 5 med fesh tomatoes and added mushrooms. Mr. picky even loved it!

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RUSTY

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Reviewed: Aug. 2, 2009

This is delicious already, and I haven't even let it simmer for very long! I did add 3 carrots, 2 celery ribs, and 2 zucchini, all chopped, and a 15oz can of Italian stewed tomatoes (chopped) and 15oz sauce for a little veggie-ness. I will be making this again and again!

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latsyrc

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: Jul. 22, 2009

I was very disappointed in this recipe. I thought, because there were so many great reviews, I would enjoy this. I found it to be very bland and unexciting. My boyfriend did enjoy it, though.

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Nicole

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2009

Very good but I used chicken broth instead of water, sauteed a bit of celery and carrots with the onions and garlic...gave it alot of flavor

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NicsGTO

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Reviewed: Jun. 12, 2009

This is a good, hearty soup, nice to have on a cold, rainy evening. I've heard of this soup for years, but I don't think I've ever made it. I'm not sure how authentic it is, and I don't know how it compares with other recipes for it, but I'll still give it 4 stars. I made it almost exactly as written; I used a medium-sized yellow onion, I didn't drain the cans of beans (since it didn't say to do so), and I used two 15-oz. cans of tomato sauce since I couldn't find a 29-oz. can. Despite the little bit of extra tomato sauce, and the liquid from the cans of beans, the soup wasn't watery in the least; it was pretty thick, with just enough broth to it. I just might make this again soon. (I usually read all prior reviews before posting mine, but I'll skip the 279 reviews here.)

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SPOOTY

Cooking Level: Intermediate

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Reviewed: May 27, 2009

This is so yummy - it's not the same as the pasta fagioli from The Pine in the Bronx, but it'll do in a pinch!

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AMLOVE1010

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Reviewed: May 18, 2009

This recipe is super simple and great as is but I usually make a few changes. I saute some celery and carrots along with the onions/garlic. I also added some diced tomatoes and a can of crushed tomatoes instead of the tomato sauce. I used kidney beans instead of black beans and used 4 cups of vegetable broth with a couple cups of water. Right at the end of cooking I add some fresh spinach. It makes a delicious easy pot of Veggie Soup that is really filling because of the beans.

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Liz

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Reviewed: Apr. 15, 2009

This was a nice and easy meal. I made it with chicken broth instead of water. It could use something more. Next time I will reduce the tomato sauce and add some diced or stewed tomatoes. thanks.

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more please

Cooking Level: Intermediate

Home Town: El Monte, California, USA

Living In: Reedsville, Wisconsin, USA

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Reviewed: Apr. 12, 2009

Just made this right now and it is sooooo good! I used 4 cups chkn broth and 1.5 cups water, plus added one can diced tomatoes w/ jalapenos. And the tomato sauce I used was also a spicy sauce, so it gave it some perfect heat! And I only used 3/4 the amt. of pasta (macaroni is what i had). YUMMMM!!! I highly recommend this soup!

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*m*

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Mar. 24, 2009

I really love soup and liked this recipe better than another pasta fagioli recipe I tried earlier this winter. I added about a half pound of browned hamburger since my husband requires meat to be in his supper, and subsituted a can of chicken broth for 2 cups of the water. I also used 2 cans of diced tomatoes and one 14 oz. can of tomato sauce instead of only the tomato sauce the recipe calls for. Served with cheesy garlic bread, it made a tasty supper!

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Lindsay

Cooking Level: Expert

Living In: Inman, Kansas, USA

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Reviewed: Mar. 23, 2009

Good, but not as good as Nona use to make! Then again, nothing ever could be. I added a can of diced tomatoes at the end for color. Healthy, easy, frugal, vegetarian, and the family liked it.

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WONDERWENDY

Cooking Level: Expert

Living In: Roanoke Rapids, North Carolina, USA

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Reviewed: Mar. 22, 2009

It was an excellent food. My family and I love it. Will make it again.

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Semirra

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Reviewed: Mar. 5, 2009

Excellent and hearty recipe. The mix of grains and legumes is hearty to make it a complete meal when accompanied with salad and bread. Next time I will double the recipe, so I can freeze some for later!

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thebusylittlebaker

Home Town: Wheeling, West Virginia, USA

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Reviewed: Mar. 4, 2009

Very Good soup. My 7 year old son made this by himself with the exception of some onion chopping help. Super easy to make and I usually have the ingredients. We used fresh basil since we had it on hand and home-made tomato sauce from last nights dinner. Otherwise followed exactly. Next time I might add some spinach or kale and a little more garlic. Thanks for the post. My son is really proud of himself!!

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CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Mar. 3, 2009

ok...way too much pasta, in my opinion - it was more like a pasta dish with broth and a few beans. To me, pasta fagioli should have more beans and more broth, and not so much pasta. The flavor was good, but next time I'll cut the pasta in 1/2. Also, it makes a TON of soup.

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Kristi P

Cooking Level: Expert

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Reviewed: Mar. 2, 2009

I've made this recipe a few times now - it's SO delicious! Followed recipe exact but sometimes substituting whatever veggies I had on hand.

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d turner

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Reviewed: Feb. 21, 2009

This recipe is wonderful! I have been making it for over a year and it has become a family favorite.

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all4love

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Andrea's Pasta Fagioli

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