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Pasta e Fagioli III

This dish is Italian for 'pasta and beans' and is used to describe a thick soup of pasta and red beans. Try serving this with crusty warm bread if desired.
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05/12/2008
Reviewed By: SUNDROPFAIRY
I made this recipe for work and had to quadruple it for the size of the group I had. I only used 6 cans of cannellini beans and 2 pounds of pasta, but it was way too much pasta in my opinion, it took over and that was all you could see and taste. Next time, I'll only use 1/4 pound for the recipe as written or 1 pound for the quadrupled amount. Since the cannellini beans are the same color as the pasta, I may use red kidney beans next time for a nice contrast. Or stick with the cannellini and use spinach pasta instead. Everyone loved the taste, but agreed that it was too much pasta.
02/08/2007
Reviewed By: juliacooks
This turned out nicely! I could not get escarole at the grocery so I used kale - it worked well. I chopped it up small. My husband is a vegan - I am always looking for yummy recipes for him! A+
08/17/2004
Reviewed By: ANNE51
This was a delicious and healthy meal. I did not add the extra pasta water but did add freshly grated parmesan cheese.
11/06/2003
Reviewed By: VTIFF
We love this recipe, it tastes great and is nutritious and healthy to boot, how can you beat that?
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