Pasta e Fagioli II

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Most Helpful Positive Review

Jun 25, 2004

Yum Yum! I had the most incredible soup while on my honeymoon in Rome. Since returning I have craved it and have been disappointed by the American version which resembles Chili with pasta. This recipe is as close as I could find with few minor changes: I omitted the tomato juice and used 1 can of crushed tomatoes instead. I used Great Northern Beans instead of the red beans. I used fresh basil. I used Acini de pepe pasta. I added 1 cup fresh chopped spinach. I also added 2 more cups of chicken broth. Delicious!!

—CHERYL UTLEY

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Most Helpful Critical Review

Mar 15, 2010

The recipe itself can be improved, so make sure you listen to the reviewers. I used proscuitto, which is rather expensive, and wish I hadn't since you can't even taste it in the soup. Would rather have used beef or regular ham or something. I upped the spices (basil, parsley and cayenne) and was glad I did because it was well seasoned. I used the tomato juice, but added a can of diced tomatoes as wel. Good started recipe, but needs modifcation to be good.

—ksm4482

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144 Ratings

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Jan 02, 2006

This was very good, but with modifications: hubby and I love this soup from Olive Garden, so I used 2 lbs. of ground beef instead of the proscioutto, and I doubled the cayenne and added a couple drops of tabasco sauce for added quick. Also, I didn't have tomato juice, so I used two cans of diced tomatoes and one can of tomato sauce. Lastly, I threw in a little brown sugar to carmelize the onions as they were sauteing. Lastly, top with freshly grated parmesean! Fabulous! (I tried the recipe exactly as written the first time, but it was bland, so I couldn't quite give it a full 5 stars).

—FAERIEPRNCS

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May 16, 2003

Delicious!!! I made a couple of changes, that you might want to try though. I added a can of crushed tomatoes and a small can of tomato paste to thicken the soup slightly. But the flavor was not changed one bit.

—MARTY RICHARDSON

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Sep 13, 2003

Excellent recipe! We ate all the soup in one sitting. I substituted 2 teaspoons balsamic vinegar for the white vinegar, 8 oz tomato sauce for 8 oz of tomato juice, and used vegetable broth instead of chicken broth.

—SCHMONA

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Sep 13, 2003

I made this recipe for my Italian father -- he loved it and has already shared the recipe with friends. For storing leftovers, be sure to store the soup and pasta in separate bowls or the pasta will absorb most of the broth.

—TKD Jen

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Jan 09, 2006

Made several times already. Everyone enjoys this recipe, especially during the winter months! It has been put in the "favorites" file. Thanks Kathy. I have modified the followng just for preference sake: red onion, lean ground beef instead of prosciutto, 1/2 chicken 1/2 vegtable broth, tomato sauce instead of juice, balsamic instead of white vinegar, and upped the seasonings to taste.

—Jody K

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Mar 10, 2007

Followed others advice, used diced tomatoes and a bit of tomato paste. Added green beans and white beans. Tripled the garlic and used chopped carrots vs. grated. Also didnt have enough broth so added water and turned out FAB!!! Husband and mother-in-law raved. I impressed myself even. Thanks for the great soup.

—MamaMack

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Nutrition

Calories
258 kcal
13%

Carbohydrates
39.6 g
13%

Cholesterol
8 mg
3%

Fat
5.6 g
9%

Fiber
4.5 g
18%

Protein
12.1 g
24%

Sodium
671 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pasta e Fagioli II

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 258
Calories from Fat: 50

% Daily Value *
Total Fat 5.6g 9 %
Saturated Fat 1.6g 8 %
Cholesterol 8mg 3 %
Sodium 671mg 27 %
** Potassium 369mg 10 %
Total Carbohydrates 39.6g 13 %
Dietary Fiber 4.5g 18 %
Protein 12.1g 24 %
Sugars 4.7g
Vitamin A 20 %
Vitamin C 21 %
Calcium 5 %
Iron 26 %
** Thiamin 9 %
** Niacin 46 %
** Vitamin B6 10 %
** Magnesium 11 %
** Folate 59 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.