Comments on: Pasta e Fagioli

By: Gerry

Gerry — Thu, 05 Mar 2026 23:28:54 +0000

I guess the people claiming to have made this had an easier time understanding this ingredient instruction than I did:
30 oz 15-ounce cans kidney beans, rinsed and drained

By: Faculté des Lettres et Langues

Faculté des Lettres et Langues — Sun, 01 Feb 2026 09:04:11 +0000

Thanks for the information.

By: brick breaker

brick breaker — Wed, 31 Dec 2025 10:06:15 +0000

Hearty and full of flavor; this pasta e fagioli was perfect for a cold night.

By: jck

jck — Sun, 02 Nov 2014 15:38:43 +0000

Outstanding recipe! No meat deal makes it nice for lent.
My wife and I tried this and really loved it. Here is the thing; What is better than soup on one of the Fall season’s first cold nights? Right?!??!
It was really very tasty with just a bit of heat on the backend.

By: Theresa

Theresa — Sun, 08 Sep 2013 00:11:39 +0000

Loved it. Thanks!

By: jenQ

jenQ — Sat, 06 Apr 2013 11:02:37 +0000

I made this the other night and loved it and so did my husband! Thats a bonus for me :) Thanks Andie. You truly inspire me and you’ve made it possible for me to create meals that are healthy and flavorful. Thank you!

By: Tracy V

Tracy V — Mon, 11 Mar 2013 19:56:00 +0000

I love Pasta e Fagioli and have tried this recipe – so delicious. I actually have added a bell pepper and half a bag of spinach to the recipe! My husband and I can’t get enough. I also took it up to work because I am leading a health initiative and people went nuts over it.

I love your site. I think you have great recipes and I love reading about your journey. Your blog on being a night eater really hit home with me. Thank you so much for sharing!

By: Kristin

Kristin — Sat, 02 Mar 2013 20:21:54 +0000

I loooove pasta fagioli soup but have never tried making it … I think that will have to change!

By: Margot

Margot — Tue, 26 Feb 2013 18:23:06 +0000

I am in the process of making this for our League of Women Voters annual “soup” meeting! I am taking a vegetarian soup, so substituted low sodium vegetable stock for the chicken broth. Makes it a lovely color!

I also love spicy foods–but agree that the amount of red pepper is too much is too much. Even cut in half, which I did, it was a little hot for some but I had already added it. It was also a little bitter, so as I do with chili I added a little sugar.

To counter the heat I added some white wine I had on hand, some additional broth and a little water. I am not a big fan of oregano, so I only added 1 t. and then added a 1 t. of basil. I think everyone tends to “tweak” recipes to his or her own tastes. I can’t wait to add the pasta and fresh parsley. I am taking fresh ground Parmesan cheese so each can top the soup with it–or not–to her liking.

Love your site and recipes! Thank you.

By: Andi

Andi — Fri, 15 Feb 2013 21:02:49 +0000

I made this soup last night for my family and we all agree…it IS stellar! The portion size is huge and it was warm, comforting, delicious. There is one serving leftover and everyone is fighting over who gets it!