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..
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.
I loved everything about this recipe: ease of preparation, flavor and heartiness. We thought this was comfort food at its finest.
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.
* 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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