No ImagePasta e Fagioli

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  1. Linda

    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.


  2. Laura

    I cook the pasta separate and only add it to each serving. That way leftovers keep easier. DELICIOUS!


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  3. Debbie McCarrick

    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. : )

  4. Cecilia

    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,.

  5. Nick Sciorsci

    I have always made pasta e fagioli as a pasta dish rather than a soup adding escarole and sausage for increased depth of flavor.

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