Reviewed: Jun. 15, 2008

This was pretty good. I actually thought it tasted better the next day. I plan on making this again and I followed the recipe as is.

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samantha

Cooking Level: Beginning

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Reviewed: Jun. 13, 2008

I thought this was a bit bland. It might have been better if the water was replaced with more tomato sauce and more seasoning. My kids did like the beans-pasta combination though.

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mismicma

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2008

This is really good! I used one can cannellini beans and one can black eyed peas (because that's all I had). I also added a pinch of cinnamon to cut the acidity and bring out the sweetness a bit. Served it with whole wheat penne pasta, my boyfriend and 2 year old gobbled it up!

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Jessie

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Lakewood, Ohio, USA

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Reviewed: May 20, 2008

This was great. I also changed the water to chicken broth, used garbanzo beans rather than Navy beans and added meatballs. It was delicious!

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RGere

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Reviewed: Apr. 25, 2008

Very good. I used a can of diced tomatos and a can of tomato sauce. I couldn't find Navy or Great Northern beans so I used Pink Beans. I would definately make this again.

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DebL

Cooking Level: Intermediate

Living In: Sandy Hook, Connecticut, USA

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Reviewed: Apr. 24, 2008

I rated the recipe as a 3 if you leave it as is. It could definitely be higher if you do some of these suggestions. First of all, I cooked it in the crock pot on low all day (without the pasta, cook that separately). I also added about 1 pound of ground beef. I found out that I am not personally a fan of ground beef in soup now, so I don't plan on doing it again. However, I will add Italian sausage next time. I substituted onion and garlic powders for onion and garlic since I didn't have the real thing. My husband only likes Northern beans, so I did not use the other beans. I also used beef bullion in the 5.5 cups of water. We also added a can of diced tomatoes. My husband wished we would have added carrots as well, which we didn't have. Also, I would add celery. Lastly, 2/3 cups of parmesan cheese fell into the crock pot instead :) Again, if you add some more veggies, I think it would improve the recipe to a 4+.

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Crystal

Cooking Level: Intermediate

Living In: Acworth, Georgia, USA

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Reviewed: Apr. 20, 2008

I also used less pasta than directed. Although it was good, my boyfriend and I thought it was a little bland.

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rmigoni

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2008

Excellent recipe. This isn't a soup. It is Pasta Fagioli!!!

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DIBALACH

Cooking Level: Expert

Home Town: Carnegie, Pennsylvania, USA

Living In: Hoffman Estates, Illinois, USA

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Reviewed: Apr. 15, 2008

This was really good! Only changes were that I cut it down to four servings and used only on can of beans, used a combination of chicken/vegetable stock and added a couple big handfuls of torn baby spinach near the end. Will make again! Thanks for sharing!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Apr. 14, 2008

This is a very good meal. It's really easy to make and makes excellent left overs as well! I will defintely be making this again!

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JODIMASTICS

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2008

This was delicious. I used black beans instead of navy and penne pasta and doubled the parmesan. I left out the 5 cups of water because my husband doesn't like soups. It turned out really yummy and I will definitely be making this again.

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Rachel Hanks

Cooking Level: Intermediate

Home Town: West Bountiful, Utah, USA

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Reviewed: Apr. 8, 2008

What a wonderfully easy and healthy recipe. I was looking for a quick soup for last night and this did it. While it has to simmer for a while, the prep time is very quick. We left out the pasta because i didn't think it was needed. We had fancy grilled cheese sandwiches with fontina, tomato and green onion on a hearty asiago bread along with the soup. Great dinner! Thanks for the recipe!

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EMCGUIRE

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Reviewed: Apr. 4, 2008

We had never eaten this dish before. After reading reviews, I made a few subs. My husband and I both enjoyed it. Instead of 29oz tomato sauce, I used 15oz tomato sauce & 15oz diced tomatoes, replaced 3 herbs with Italian seasoning, used canellini and chick peas(what I had on hand), and 1/2 lb ditalini. It is delicious and I made it again the following week. Recipe is in the box. 5 stars for the end result and thanks for sharing.

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Joan P

Cooking Level: Intermediate

Home Town: Kingston, Pennsylvania, USA

Living In: Morrisville, Pennsylvania, USA

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Reviewed: Apr. 3, 2008

This is a keeper. Like many other readers I used one can of tomatoes and 1 can of tomato sauce. Also substituted 1 can of chicken broth for part of the water. I don't think some people realize that original pasta fagioli is basically beans (type varies) and pasta, usually tubular, with small amount of tomato sauce. Thanks, Andrea. Loved this.

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judym14

Cooking Level: Intermediate

Living In: Olean, New York, USA

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Reviewed: Apr. 2, 2008

Very yummy! The only problem is that the amount of pasta is about twice as much as you need.

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AMESCAT777

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Reviewed: Apr. 1, 2008

Great recipe very hearty! I did substitue homemade chicken stock for the water and added my favorite sausage.

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MESIII

Cooking Level: Expert

Home Town: West Islip, New York, USA

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Reviewed: Mar. 30, 2008

This was a very good recipe. I couldn't find canned navy beans, so I used great northern and I used a non dairy parm substitute. I used macaroni for the pasta and cooked it seperately, the added the pasta to each individual serving. Even though it good as is, I think next time I will add some veggies to it. Oh ya, I used 4 cups of veg broth and 1 cup of water.

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cardell

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2008

Could not find canned navy beans, used ones in a bag and they turned out too crunchy. Broth had good flavor though.

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chocoholicmama

Cooking Level: Expert

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Reviewed: Mar. 27, 2008

I found this recipe quite easy to make. I did make one change though, instead of using water, I used Low-sodium chicken broth. Even the kids ate this right up. Was better the next day when it was little thicker

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Cheryl

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Reviewed: Mar. 24, 2008

This is a very good soup and easy to make. I cut the amount of pasta to 1/2 lb. as other reviewers suggested, but even that was too much, next time I'll use 1/3 lb. I substituted veggie stock for the water and a 15 oz can of petite diced tomatoes and 15 oz. can of tomato sauce in place of the 29 oz. can of tomato sauce. I also simmered it with the lid on to keep it from getting too thick (which it tends to do once you add the pasta). Served it with a loaf of "Italian Herb Bread I" from this site, and it was to die for! 5 stars and highly recommended!

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