Pasta e Fagioli III Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 31, 2012
This was totally bland for us, and we are not the types to overly salt/spice. It wasn't the worst thing I've tried, but my husband & I basically rock-paper-scissors-ed it to see who would eat it for leftovers. ;-)
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Cooking Level: Intermediate

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Reviewed: Aug. 7, 2011
This was a really yummy and healthy tasting meal. We had a bunch of mushrooms to use up, so we added extra. We also used an olive tomato sauce, regular lettuce and served up the pasta and sauce separately, so it was the right amount of everything. We halved the recipe too. It was really great!
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Reviewed: May 12, 2008
I made this recipe for work and had to quadruple it for the size of the group I had. I only used 6 cans of cannellini beans and 2 pounds of pasta, but it was way too much pasta in my opinion, it took over and that was all you could see and taste. Next time, I'll only use 1/4 pound for the recipe as written or 1 pound for the quadrupled amount. Since the cannellini beans are the same color as the pasta, I may use red kidney beans next time for a nice contrast. Or stick with the cannellini and use spinach pasta instead. Everyone loved the taste, but agreed that it was too much pasta.
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Cooking Level: Professional

Home Town: Morrison, Illinois, USA
Living In: Manhattan, Illinois, USA

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Reviewed: Feb. 8, 2007
This turned out nicely! I could not get escarole at the grocery so I used kale - it worked well. I chopped it up small. My husband is a vegan - I am always looking for yummy recipes for him! A+
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Cooking Level: Intermediate

Living In: Cody, Wyoming, USA

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Reviewed: Aug. 17, 2004
This was a delicious and healthy meal. I did not add the extra pasta water but did add freshly grated parmesan cheese.
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Reviewed: Jul. 1, 2001
We love this recipe, it tastes great and is nutritious and healthy to boot, how can you beat that?
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