Comments on: Pasta e Fagioli (Italian Pasta and Beans)

By: Julie van der Wekken

Julie van der Wekken — Sun, 23 May 2021 02:42:04 +0000

Came out wonderful! I’ve made more than a few pasta & bean soups over the years and this has to be my all time favorite, thanks so much for the recipe.

★★★★★

By: Mollie

Mollie — Sun, 23 May 2021 01:54:20 +0000

I love this recipe but need to watch my sodium. I buy salt-free tomatoes and beans & back off a bit on added salt. It is still delicious.

★★★★★

By: marjolein

marjolein — Tue, 18 May 2021 17:54:43 +0000

I made this with Tuscan kale before (delicious!), but made it with chard tonight as the kale was out of season. I must say that it turned out pretty delicious with chard! Like, pasta fagioli the summer edition. The chopped stems added a bit of crunch and texture, and the colours (‘t was rainbow chard) made it look really pretty too! This was one big bowl of pure bliss. Thanks again!

★★★★★

By: Kate

Kate — Fri, 14 May 2021 11:29:50 +0000

In reply to Mari. Sounds delicious, Mari! Thank you for sharing.

By: Mari

Mari — Tue, 11 May 2021 00:02:27 +0000

Yum! This is such a great soup. We used 1 can of chickpeas and 1 of red kidney beans, and topped it with a vegan walnut “parm.” My partner just said it’s better than her Italian mother’s version!

★★★★★

By: Jerry Carpenter

Jerry Carpenter — Wed, 28 Apr 2021 23:53:17 +0000

I made the recipe but added chopped red pepper and mushrooms. I also added 2T of tomato paste. I added the 4 cups of broth but not the additional 3 cups of water. This made it a thick stew like consistency which my wife enjoyed. I will add more water when we reheat it. I love great vegetarian soups such as this. Bellissimo!

★★★★★

By: Kate

Kate — Fri, 23 Apr 2021 19:04:19 +0000

In reply to Samantha. I love to hear that, Samantha! I'm happy you enjoyed it and appreciate your feedback. I know others will find that helpful.

By: Samantha

Samantha — Fri, 23 Apr 2021 19:02:15 +0000

Kate’s soups are my favorite entrees and meals of all time, including this Pasta e Fagioli. There’s something about the soup base of these recipes that makes them so decadent and delicious (possibly the secret of blending soup to make it creamier)! I used tomato sauce instead of crushed tomatoes because that’s all I had on hand, but otherwise followed the recipe to the letter. It turned out fantastic! I would definitely recommend scaling back on the red pepper flakes if sensitive to spice – I only used half the recommended amount and it was just the right amount for me, but a bit spicy nonetheless. I also froze half of it in individual jars, and it thawed perfectly. This recipe, like all of the soup recipes I’ve tried from this blog, was a win for me! Perfect for meal prep too! Thanks, Kate! :)

★★★★★

By: Randi

Randi — Fri, 23 Apr 2021 01:47:02 +0000

This was such a yummy and satisfying soup. The puréed beans made it really creamy. I used fresh spinach as my greens and white Northern beans. Will definitely make this recipe again and again!

★★★★★

By: Kate

Kate — Thu, 22 Apr 2021 19:30:24 +0000

In reply to David. You're welcome, David! I appreciate your review.