Recipe by Cindy
"Typical Italian hearty winter fare done easy! Serve in bowls with a grating of Romano or Parmesan cheese, crusty bread and salad."
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1 thin slice
4 (8 ounce) cans
1 (14 ounce) can
freshly ground black pepper to taste
dried basil leaves
1 (15 ounce) can
cannellini beans, drained and rinsed
1 1/2 cups
I'm giving this 4 stars but I did change the recipe. The amount of tomato sauce (32 oz.) compared to the amount of chicken broth (14 oz.) seemed off to me. I thought it might taste just like eating tomato sauce. Anyway, I reversed the amounts with 32 oz. of 99% fat free broth and 15 oz. of tomato sauce. I may experiment with the proportions in the future. I also added one chopped onion instead of using only one slice & reduced the basil quite a bit, due to family preference. Finally I added whole wheat pasta separately to the soup at the table so the pasta wouldn't get too mushy when the leftovers were reheated.
Followed this recipe - couldn't wait - but was greatly disappointed. I think this is the first time I only give 2 stars. My husband who is Italian, said it was edible, and the leftovers were not kept.
Very good and similar to the recipe I have been using. My kids don't like to see a lot of beans in this dish. So, I reserved 1/2 cup beans and 1/4 cup chicken broth and pulsed in food processor to make the dish creamier. It also turns out lighter in color.
yum! I upped the oil 3-4 T, upped the garlic to 5 cloves crushed, substituted one of the cans of tomato sauce for a can of diced tomatoes for more texture and added freshly grated parmesan cheese at the end. Don't forget to serve with oven warmed crusty italian bread!
Quite good, especially on a cool night. I too reversed the quantities of tomato sauce and chicken broth, and I'm glad I did.
I too used 2 cups of tomato sauce and 4 cups of chicken broth instead of the other way around. I also chopped up a whole onion and cooked the pasta in the actual soup (didn't see the need to dirty another pan!). I finished it off with some parmesan cheese over each bowl.
Change the name of this recipie to Easy and Delicious! Everyone loved this. I added garlic powder and a pinch of pepper flakes in addition to the ingredients listed. Can't wait to make this again.
Thanks for this delicious, easy recipe. I discovered pasta fagioli at Olive Garden and wanted to make it ever since. We liked this version just as well -- and there's no red meat in it!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Pasta Fagioli
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 46
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