Pasta e Fagioli (Italian Pasta and Beans)

Added nutritional yeast and more seasoning.

Replaced a little of the veg broth with beef to give it a bit more flavor. I think zucchini might work well with the flavors. Everyone ate it!

Delicious! Followed to any except I added a rind from a Parmesan cheese to the soup when I added the broth and water. It really thickens and adds a layer of flavor.

Super easy recipe. Added some portobello mushrooms.

I followed the recipe except I used collard greens instead of kale ( my husband doesn’t like kale). It was delicious! Definitely a do over!

This is really yummy and a new favorite! Some notes: -we used 1 can white beans and 1 can light kidney beans—this was fine! -i added at least 1 tsp of crushed red pepper and would do the same next time :) -3/4 tsp salt was enough even with low sodium/no sodium beans -definitely do the 1 tbsp (or more) of fresh lemon juice at the end -i stirred in like 1/2 cup of chopped parsley leaves. Even as a not-huge parsley fan I think it was good in the soup. -i only added 1 celery rib as I’m not a big fan and I’m happy I did that -i forgot the step where you cook the tomato sauce without adding water/broth—not sure how this would’ve changed the flavor palette -we used elbow pasta. I think the recipe asks to cook it for too long. It should go in with just 10 minutes remaining—otherwise it overcooks and overexpands when you put it in the fridge.

Double recipe. One batch not a lot

I added some chicken boullion, the veggie stock alone was too bland. Also added some kale to the blender with the stock and beans to add some extra veggies past my family. My husband is 100% Italian and loved it!!!

We always used escarole in place of the kale. It’s all good.

I like to skip the blending half the beans step and just wait till the whole soup is cooked and immersion blend (remove bay leaves) some of the soup to give it the creamy texture.

I love anything I can add a pile of kale to. I didn't make any adjustments, other than using an immersion blender. Worked just fine, you just have to be careful to avoid those bay leaves. Took a while but that was expected, about 1.5 hours. Made a TON of soup, so it's great for meal prep. This is going on the soup rotation for sure 🙂

My family loves this soup! The squeeze of fresh lemon to finish the dish is perfect.

Great! Add bacon or chorizo for meat eaters (like my husband) 🤣

Fine. Not my favorite type of food in general but a relatively straight forward recipe that produces a nice and thick soup base

Wasn't sure what to expect but was delicious, added a little extra pasta though

This was my first time to both eat and cook pasta fagioli. I expected more but was ok and it tasted much better the next day.

We really enjoyed this soup on a cold day!

Wow, want to thank the two people who posted this week about this soup - inspired me to make it and it’s so good!!! Very hearty and flavorful. I used a half pound of dried cranberry beans (Rancho Gordo) I had made earlier in the week and used the bean cooking water as the water. I used my favorite broth - better than bouillon vegetable. I think blending the soup and some beans gave it a nice creaminess and thickness. Definitely will make again. My husband says “this is immensely satisfying”. 👍🏼

I tried to cut down the serving size portion to only 1 and I am not sure I got the amounts right but it still came out delicious.

So good !!! Hearty comfort food