No ImagePasta e Fagioli

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  1. Missy

    Soak the pasta in warm water for about 15 minutes before cooking it. It will absorb all the liquid it can while it soaks, and it’ll stay beautiful in the soup!

    Hat tip to Kenji Lopez-Alt’s recipe for lasagna, which included the above tip – I translated it into my chicken noodle soup and then on to many more recipes.

    Making this now, can’t wait!

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  2. Randy

    Fantastic, I added a piece of reggiano parm rind for great extra flavor. Only
    One thing to some replying, this a dish is for Lenten or Friday night dinners and is meant to be meatless.

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  3. 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.

    xxxxxyyyyy

  4. Laura

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

    xxxxxyyyyy

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  5. 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. : )

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