Reviewed: Mar. 24, 2012

Made this for part of Sunday lunch....tried a bit ,was delicious. Just like my mom used to make

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Reviewer:

BramptonMommyof2

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Brampton, Ontario, Canada

Reviewed: Jan. 4, 2012

nice recipe except I made a few changes. I used chicken stock, tomto paste or tomato sauce, fresh basil & oregano & chopped smoked bacon instead of the ham

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Reviewer:

pete dixon

Cooking Level: Professional

Home Town: Greenville, Michigan, USA

Reviewed: Nov. 15, 2011

I'm not sure what pasta e fagioli is supposed to taske like since I've never had it before, but this was excellent! My husband wasn't thrilled when I said we were having soup for dinner, but he thought it was very good. I will most definately make this again.

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Reviewer:

chrisrfct

Cooking Level: Intermediate

Living In: Colchester, Connecticut, USA

Reviewed: Jan. 9, 2011

This is a delicious way to use leftover ham. I used 2 C chicken stock and 2 C beef stock instead of all beef stock. My only issue was with soaking the beans. I have never cooked with dried bean so I wasn't sure about the appropriate amount of time. Eight hours soaking was enough, next time I will try overnight or I will used canned beans. Otherwise, I loved this soup. I will make again.

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Reviewer:

Randi

Reviewed: Jan. 5, 2011

I added ground beef, forgot the salt and added a few crushed red pepper flakes, then added a touch of salt. This made the soup a sweet, hardy, delicious soup. I also cut the ham chunks small after reading one review that the ham was tough. I learned in culinary school that it is important to keep the vegatables and meats cut uniformly, so that they will cook uniformly. My wife and I went back for thirds, my 14 years old seconds.

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Reviewer:

Chef Scott

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Cooking Level: Expert

Home Town: Ocean City, New Jersey, USA

Living In: Galloway Township, New Jersey, USA

Reviewed: Nov. 24, 2010

Delicious!!! A great and filling recipe. Added 1 can of kidney beans and 1 can of garbanzo beans. My family loved it and we will make it again. One word of caution, it will thicken up, so if you want it more "soupy" add extra broth.

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Reviewer:

Rebecca G

Reviewed: Nov. 19, 2010

Absolutely wonderful! Followed reciped except used dried thyme and a little Italian seasoning too, plus doubled the garlic. I also added red pepper flake as the soup we had at our favorite restaurant had it and it was delish. So glad I tried this- going into our growing soup rotation!

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Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

Reviewed: Aug. 18, 2010

Instead of ham, I used browned/crumbled ground beef. It was excellent

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Reviewer:

COOLMOM4

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Vancouver, Washington, USA

Reviewed: Jan. 4, 2010

This soup turned out very well. I didn't measure the ingredients exactly but it turned out great. The only downside was the ham cubes got a little tough from simmering but it was still good.

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Reviewer:

luvsxjs

Reviewed: Jul. 31, 2009

this recipe is amazing. its the closest thing ive ever got to the smell in my grandmas kitchen. The second time i did use more stock, because the first time it had more the consistency of chili and i wanted it a little soupier, I used half chicken and half beef stock! awesome soup!

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6 users found this review helpful