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As Laura did, I cooked the pasta separately so was able to freeze the soup for future consumption as I am only cooking for two seniors with small appetites. It Is fantastic when thawed and reheated.
I cook the pasta separate and only add it to each serving. That way leftovers keep easier. DELICIOUS!
When we were little it was a given that as soon as the Christmas ham was almost gone my Dad would make Pasta Fazool, (we are Neopolitan based). I cannot imagine having it any other way without a ham broth where the bone has simmered a lengthy time and the remaining bits fall off into the broth. Aside from the chile flakes and a sprinkling of freshly grated Parmesan when serving, this is his recipe. : )
I agree with one of ur viewers, when freezing do not add liquid to cooked pasta, will absorb mostly all of the liquid, better to stir in liquid when ready to b served,.
I have always made pasta e fagioli as a pasta dish rather than a soup adding escarole and sausage for increased depth of flavor.
Hi Nick, great idea! I especially love the idea of adding escarole. Such an under-appreciated green.
I have made my own version of this soup for years. A tip for the overdone pasta problem: cook the pasta separately. Use a little olive oil to coat the pasta so it doesn’t stick together, & store it in a ziplock bag. You can add the desired amount to the soup when you warm it up.
I made this soup today with a few tweaks – it is delicious. Just a tip about the pasta absorbing the liquid : make the pasta separately, then add it as you serve it, for perfect results.
I would love to make this soup however as I am allergic to
tomatoes Can I make it without the tomatoes ??????
I don’t see why not. Recipes don’t have to be exact you can add or omit any ingredient you wish.
I made this recipe for lunch today, and it was fantastic! Thank you for sharing.
What can I say: this is fantastic!
I could never say no to pasta e fagioli. This is a fab recipe I could have any day of the week. I grew up eating this and looking at your photo it makes my mouth water.
I love reading different Pasta e Fagoli recipes. I’ve been making my mother’s version for 25 years.
I make a large batch because it’s always better the next few days as the flavors continue to meld. So, I simply cook the ditalini separately and everyone adds what they want to their bowl first, and then the soup gets ladled on top.
don’t know if you’ll reply but when do you add the potatoes?
Hello Hannah, there are no potatoes in the recipe. There are tomatoes in the recipe that you add in step 2.
Just a tip on the pasta. I am single so I make a big pot of soup without the pasta then divide it into servings and freeze them since this soup heats up well. When I am ready for some pasta fagioli, I boil just enough ditalini pasta for that serving. I love my pasta fagioli soupy. Guess we all have our preferences. I also add seasoned ground beef (onions, garlic, salt/pepper).
This is a great suggestion. I do the same thing when I make chicken noodle soup or any soup with noodles or pasta.
My family makes this every year after Easter with a left over ham bone. Little bits of ham are found throughout the dish! And we keep the pasta seperate, putting a laddle of it over each serving. And don’t forget the cheese!
Have you ever heard of Pasta Fagioli with sweet sausage & bacon also added to the soup?
I made this for my Italian husband this past Friday night. He LOVED it; he ate 3 bowlfuls. In addition to the chile flakes, I let a half of a small jalepeno (no seeds) cook into the soup for about 15 minutes, then took the jalepeno out. This time around I also cooked the pasta separately, however the broth does not thicken as much. So I did 2 things to thicken the soup: First, I transferred some of the cooked beans from the cooking pot to a small bowl and used a fork to shmoosh them, then put the shmooshed beans back into the soup. I also stirred in a little of the pasta cooking water once the pasta was cooked to let the soup thicken a bit. To serve, I placed a portion of the cooked pasta in the bottom of the bowl, ladled in the super hot soup over it, sprinkled the parsley and cheese over the top of that, added freshly ground pepper on top of that, and then a TOUCH of olive oil on top. YUM. I agree with Steven’s post that the soup is about the beans and the pasta. IMO using less of the carrot, celery, and onion is the way to go.
Man, I guess there are quite a few recipes and variations out there, huh? Not sure which way would be considered most popular or “authentic,” but I can tell you that in my house, pasta fagioli is most definitely NOT a soup. In fact, when we make pasta fagioli, we expect to be able to hold the bowl upside-down without any falling out, that’s how thick we like it. I’m exaggerating, of course, but not by much. And as far as the carrots and celery and all the other vegetables — never! We’re making pasta fagioli here, pasta and beans, not minestrone eh ? The trick to baking it thick and full of flavor is getting your hands into the pot (clean hands of course) and squeezing, crushing those beans. Don’t mash them and don’t use a fork or food processor — your hands, squeeze them! The flavor also comes from the garlic, of course, a bit of crushed red pepper, and some parmesan cheese. The consistency comes both from crushing the beans and letting the whole thing sit for a little while after it’s been cooked. Anyway, this is the way we’ve always made it and it’s unbelievable — simple, but incredible!
I’ve been wanting to make pasta e fagioli for awhile, but couldn’t make up my mind between all the different variations out there. The simplicity of this recipe got me to finally try it. I’ve made this soup twice now. I couldn’t find ditalini in the local grocery store, so I used something called salad macaroni, which seems to hold up well. The only thing I would change is letting the soup boil for 10 minutes before adding the pasta because the carrots came out a bit crisp both times, and I prefer them to be more tender, at least in soup.
This is an excellent recipe! Honestly, I wasn’t sure how flavorful it would be given the fairly basic ingredients, but it was amazing. Made it with homemade “garbage” veg stock which I’m sure made a difference, used canned tomatoes, and a pasta more like macaroni because that was all I could find. The Italian seasoning blend may make a difference too – I found an interesting one here (in the UK) that seems different from the ones I used in the US. It contains: marjoram, rosemary, onion, thyme, basil, oregano, garlic, savory and paprika.
Based on the “for lent” recipe… Is it the same process when using the vegetable stock?? It seems like it wouldn’t be as tender as the chicken would in this recipe. Any ideas? Maybe precook/ personal the vegetable stock?
Hi Kayleigh, vegetable stock will be fine, especially if you use homemade vegetable stock (see http://www.simplyrecipes.com/recipes/how_to_make_vegetable_stock/).