By Ed&Theresa on June 01, 2005
Photo by Ruby15
Photo by Ruby15
"This recipe came from a Italian Restaurant in R.I. We have made a few minor changes. The best we have had yet. The amount of pepper was a typo, it has been changed."
Serving Size: 1 (476 g)
Servings Per Recipe: 4
"I had been trying to find a recipe to re-create one we had at a restaurant in Rochester NY, and this one is just as good. I used dried basil flakes instead of fresh, but followed the recipe as written. It is a winner and will now be a "go-to" recipe for me."
"This was just the Pasta Fagioli recipe I've been looking for. Most recipes have tomatoes in them. Was just like my mother-in-law used to make. Thanks!"
"Wonderful soup! I had to cut the carbs (way too high for my diabetic health), so I used smaller cans of beans and half the ditalini. It was delicious, even better than the tomato version! I'll definitely be making this again. Made for Please Review My Recipe. Thanks for posting a great recipe Ed & Theresa!"
"This was good, but there was WAY too much pepper called for. And we like spicy food. We did add diced tomatoes. We are used to Pasta Fagiole with tomatoes and did not want to deviate. However, we loved the addition of wine and prosciutto. Very good...will make again with a LOT less pepper."
"Wow, delicious and so filling! I served it with crusty bread and some red wine for a terrific meal. Thanks for posting!"
"Absolutely delicious and dead easy version of the classic. Thank you, Ed & Theresa!"
" Hearty, creamy, rich and delish! I did double for a crowd. I added 2 cups tomato sauce, pepper flakes and lots of garlic. Thanks!"
"So easy, and so much flavor. As a veg*n, I skipped the prosciutto, and with so few ingredients, wasn't sure if I would have enough flavor. But not to worry...it did. This was so easy because there is almost no prep time."
"This made such a great bowl of soup. Seved with some crusty bread and you have a wonderful meal. Thank you for posting. It's perfect for this time of year."