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I have been trying to make minestrone soup for years, and have never been able to get the seasonings right. I started making this Pasta e Fagioli, and after tasting the broth as it simmered...AHA! This is the exact combo that my soup needed. This quickly turned into minestrone with the addition of potato and veggies. Excellent recipe!

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Barb 3663 December 13, 2009

WOW~!!! BECKY!!! THIS IS DELICIOUS!!! Ive never had anything like this before (yes, never lol) so I was rather excited about it :-) At first I was a bit nervous about the spices (I must admit I had to leave out the rosemary, as I am very picky about what I put rosemary in, hehe) and only 1 teaspoon of oregano, as Ive found that the one I have is rather strong...and Ive noticed in the past, when using recommended amounts, it always seems like too much, so I cut back a bit :-) I used 1 teaspoon of the red pepper flakes because we like it kicked up a bit ;-) but i must admit that I will use a bit less next time haha... Im not sure i have any nose hairs left! :-O lol. This is just wonderful overall. The flavors are fabulous, and the parsley, parm and ground black pepper are a great touch. I served this with a pile of sliced fresh italian bread that I quickly toasted under the broiler... soft on one side, crisp on the other hehe. Was wonderful to soak up the leftover soup broth... you will not want to waste a bit of the broth!!! YUM!!!!! Thanks for the wonderful recipe!! I will be making this quite often as we love soups...and this is definitely one of our favorites to date!!

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love4culinary July 26, 2003

Light and delicious soup! I chopped my carrots smaller so they would cook a little quicker and added some zucchini because I had some on hand. The pasta absorbed the broth quite a bit but that was fine for us; I didn't add any extra liquid because I wanted it a little less soupy. The herbs were great in this - I liked the rosemary and was generous with the crushed red pepper. Thanks for sharing your recipe! Made for the Best of 2013 event, recommended by Nancy's Pantry

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loof February 18, 2014

This was a wonderfully simple, healthy, flavorful soup. I left out the pasta. Thanks for posting the recipe.

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Lucky in Bayview April 30, 2013

Excellent soup! Made this today and DH and I both loved it. I have made this soup before using Italian sausage; however, this is just as hearty and delicious. Will defintely be making this soup again and again! Made for February's Sun and Spice tag, 2013.

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Nancy's Pantry February 28, 2013

This was so delicious! I followed as written, grateful to have started it a little earlier since the broth has to simmer. Thanks for the recipe!

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hejhog100 February 20, 2013

This was REALLY good! I just needed an extra cup of broth.

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vigilant20 November 14, 2012

Thank you for this wonderful recipe. I added a Parmesan rind with the stock and used the full teaspoon of red pepper flake and I loved the extra kick. I will add extra stock next time so the pasta doesn't soak up all the liquid. Yum!

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lisa.syverson November 01, 2012

I loved this soup, it was very good. I did a type of fridge cleaning and added red bell pepper, mushrooms, and extra carrots to it. The herb mixture was just right and I liked the slight heat from the red pepper flakes. I made the pasta separately and poured to soup on top. Served it with multigrain Italian bread. (Photo added)

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Matt Reid February 10, 2010
Vegetarian Pasta e Fagioli (Pasta and Beans)