As an Italian-American, I have tasted many versions of pasta e fagioli, and this is excellent.
For extra flavor, I replaced half of the water with chicken broth and added 1/2c red cooking wine. I also omitted the salt since both of these changes add salt.
If you plan on having leftovers, you may also want to consider leaving the pasta separate until serving since it will absorb most of the liquid. You don't need quite the full pound of pasta to use up the soupy part either.
One last small change I made was using a 29 oz. can of diced plum tomatoes and putting only half in the blender to leave some whole tomato pieces.
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As an Italian-American, I have tasted many versions of pasta e fagioli, and this is excellent....