I made this to have on hand for lunches over the Thanksgiving weekend. I made half of this recipe and used only 1 T. of oil and 5 cloves of fresh garlic, rather than the jarred garlic. I was hesitant about the amount of dried seasonings, so I cut back and used 1 t. each, thyme, basil and oregano. I used the full amount (1 T.) of dried parsley. Toward the end of the one hour cooking time, I did add two smallish chopped zucchini that I had on hand. Once I added the beans, they were barely noticeable, so I put in a second can. I didn’t add the ditalini pasta because some of our guests were watching their carbs, however I have every intention of adding the pasta to the few leftovers that are waiting in the freezer. This was an excellent Pasta e Fagioli and I will definitely make it again!
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I made this to have on hand for lunches over the Thanksgiving weekend. I made half of this...