Recipe by weeble
"As a Canadian, growing up in Toronto's Little Italy, this soup was always on someone's stovetop somewhere in the fall and winter months. Pasta, beans, and a thick broth, sprinkled with Parm or Romano, and served with fresh crusty Italian bread - what's not to love? I spent a lot of time, back in the day, in the cucina with my friends and their mothers learning the basics of good Italian food!"
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1 (15 ounce) can
Romano beans, drained
crushed dried chile pepper
chopped fresh parsley
salt and ground black pepper to taste
grated Romano cheese, or to taste
So close to mine that I had to try this soup. It is very good, I added ground chicken meatballs, cause we like some meat in soup. I used grated goat cheese(lactose intolerant). Very nice flavor, no leftovers. Thank you weelbe for this tasty soup..
I had two issues with this. 1. I had a hard time getting the bacon to crisp while cooking with the onions. I finally pulled the bacon out and sautéed it. 2. I'm not sure how pasta e Fagioli is supposed to taste but this tasted a lot like bean and bacon soup. It was very filling and not a bad just not my taste.
Woo-we - this is a great dish! Knowing from the ingredients that we would like it, I made a double batch. After 3 stores, trying to find something called Romano beans, I googled it and found out that a flat Italian green bean could be subbed for the Romano beans. I could not find them in a can, but I did in the frozen section. I still would like to find the real thing and make this again. It was very filling and delicious on a cold, snowy, April day. It was my first time for using ditalini pasta and I bought my first block of fresh Parmigiano Reggiano cheese to grate on the top before serving. weeble, this is a delicious recipe, that I will for sure be making again.
This was nothing like I have ever had in regard to pasta fagioli soup. The flavor was so good. Subbed turkey bacon and added basil instead of parsley. Wow Weeble this was good.
We really enjoyed this flavourful comforting soup. Followed the recipe with the exception of omitting the chili pepper. Next time I will make sure to have some on hand for this dish although it was perfectly delicious without it. I grated some fresh parmesan on top before serving… Big thumbs up.
Thanks Weeble for the recipe. I made this as pasta e ceci (pasta and chickpeas) because I didn't have any other beans on hand. This is a traditional "primo" at most every Italian's house. After I made this, the aroma reminded me of when you walk into any house in Sicily you smell the aroma of pasta e fagioli at some point, especially in the Spring when beans are used fresh. I remember when we'd sit around the table shucking and tossing them in the pot! Thanks a bunch.
I loved everything about this recipe: ease of preparation, flavor and heartiness. We thought this was comfort food at its finest.
This is a wonderful soup, and comes together quickly and easily. I used the Roman beans (found them in the Goya section) as per the recipe, and made everything else as written. The only thing I changed was to stir some fresh spinach into the finished soup until it wilted. Fantastic---served with garlic bread this is a perfect meal for a cold / damp weeknight! Thanks!!
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta e Fagioli ala Weeble
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 143
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