Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Mama has made this recipe for years using no units of measure. Since she is 91 I sat her down and we came up with this recipe that is very close to her no measure version. It's the best!!!!!

Ingredients Nutrition

Directions

  1. Cook bacon until brown and crisp.
  2. Remove bacon from pan.
  3. Saute oil, onion and garlic until browned.
  4. Add chicken stock and tomatoes and bring to a boil.
  5. Lower heat to simmer.
  6. While simmering, add beans and spices.
  7. Simmer another 3-4 minutes.
  8. Add cooked pasta, cheese and bacon.
  9. Serve with more cheese prinkled on top.
  10. Wonderful served with Beer Bread#73440.
  11. Started both the pasta fagioli and bread at 4 o'clock and had dinner by 6.

Reviews

(7)
Most Helpful

I added chopped carrots and celery, increased to 2 cans beans and 6 cups chicken stock to get a little more out of this recipe - it was so delicious the first time that it just didn't last long enough. A friend of mine makes a similar dish but uses prosciutto instead of bacon - also very good!

Leah Nooblet June 21, 2011

This was absolutely delicious! I served with garlic herb butter cheese crostini (http://www.food.com/recipe/garlic-herb-butter-crostini-103814). What a combo!

Adria82 May 09, 2011

My kids, DH and I thought this was one of the best soups we have ever had. With the cold weather here, this one will be made all winter. Along with a salad and bread sticks, this was simply fantastic!

CulinaryGourmetQueen January 12, 2009

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