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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littlechef

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Reviewed: Mar. 12, 2009

The flavors in the soup blended well. I would have liked more texture. Once the pasta & beans cooked down, it had the same feel in my mouth.

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Lizzie H

Cooking Level: Expert

Living In: Ravenna, Ohio, USA

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Reviewed: Feb. 25, 2009

Very good soup. I used canned great northern beans for this recipe and used Gemilli pasta. It went over very well at our soup supper at church.

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Karen

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Reviewed: Dec. 16, 2008

This soup was suprisingly good. I was looking to make a vegetable pasta soup, and I used the recipe ingredients and added a couple of other things. I added some peas, a zucchini, doubled the beans (which I used from a can), doubled the garlic, carrots, and celery, substituted rice pasta shells instead of regular pasta and used 1/2 chicken stock and 1/2 beef stock instead of all beef stock. It was really flavorful, and incredibly easy and quick to make with the canned beans. My husband loved it, and you can make a lot and have leftovers. This is a real keeper in my house.

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Lisa S.

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2007

Great Soup on a cold day!

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RKRFISHER

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Reviewed: Jun. 25, 2007

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!

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Kim

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Reviewed: Oct. 10, 2006

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!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Feb. 10, 2004

Impressive, quick, and easy. I used the ham luncheon meat only because my wife isn't much of a ham fan and it wouldn't make sense to buy anything larger than that. This dish is great when garnished with 2/3 parts grated parmesian and 1/3 part grated romano. Maybe next time I'll add some ground beef to it to give it more texture.

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RINGONIAN

Cooking Level: Beginning

Living In: Centreville, Virginia, USA

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Reviewed: Oct. 7, 2001

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!

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