Comments on: Pasta e Fagioli https://italianfoodforever.com/2018/04/pasta-e-fagioli/ Those who eat well, eat Italian. Sun, 07 Jul 2024 22:58:44 +0000 hourly 1 By: Deborah E https://italianfoodforever.com/2018/04/pasta-e-fagioli/#comment-875012 Sun, 07 Jul 2024 22:58:44 +0000 https://italianfoodforever.com/?p=6814#comment-875012 Glad to find your site, again!

I’ve been craving pasta fagiole and decided to go through old recipes I’ve saved (printouts) in a folder I keep in one of my kitchen drawers.

What I found: your recipe which I printed from your website on September 14, 2002 (the date displays at the bottom of the printed page, along with URL for your website).

But I could only find page 1 of the recipe, which listed the ingredients. Somehow I lost page 2, and had no directions on what to do with the ingredients.

I went online, found your website, and did a search for the recipe. And now I have the directions.

Twenty-two years later.

I can’t remember if I made it 20 years ago, but I’m looking forward to making your recipe this week!

From one Deborah to another, thank you!

]]> By: Roberta https://italianfoodforever.com/2018/04/pasta-e-fagioli/#comment-868699 Sun, 21 Jan 2024 00:05:03 +0000 https://italianfoodforever.com/?p=6814#comment-868699 I made this recipe tonight and it was excellent.  Way too much for two of us but I’ll figure it out!   I definitely will be making this again and again and again………

]]> By: Vanessa https://italianfoodforever.com/2018/04/pasta-e-fagioli/#comment-830148 Sat, 06 Nov 2021 19:26:13 +0000 https://italianfoodforever.com/?p=6814#comment-830148 Really good. My husband loves soup and he really enjoyed this one. 

]]> By: Lena https://italianfoodforever.com/2018/04/pasta-e-fagioli/#comment-828100 Sun, 26 Sep 2021 02:38:14 +0000 https://italianfoodforever.com/?p=6814#comment-828100 In reply to Marjorie Dixon.

I know it’s not traditional, but add shredded chicken, very delicious.
Thank me later ! 

]]> By: Marjorie Dixon https://italianfoodforever.com/2018/04/pasta-e-fagioli/#comment-822202 Sat, 08 May 2021 04:27:56 +0000 https://italianfoodforever.com/?p=6814#comment-822202 Love this dish.mom always as yes made it an put pepperoni in also. Believe she used garbanzo beans…going to attempt to make it for grandkids this weekend

]]> By: PAUL CALDERONE https://italianfoodforever.com/2018/04/pasta-e-fagioli/#comment-818594 Tue, 16 Feb 2021 21:44:22 +0000 https://italianfoodforever.com/?p=6814#comment-818594 This recipe and options touch all the bases. My basics are EVO, finely chopped garlic, red pepper flakes, tomato paste, tomato sauce, and beef bouillon — all prepared and simmered briefly with one quart of water in one pot– then added to two cups of ditalini or tubettini brought to a boil and cooked al dente in three quarts of water in second pot.. Yields four quarts. Note there is no salt added but I stir in a half-teaspon of anchovy paste in final boiling stage for added flavor. Delicioso!

]]> By: Deborah https://italianfoodforever.com/2018/04/pasta-e-fagioli/#comment-815469 Thu, 29 Oct 2020 20:56:41 +0000 https://italianfoodforever.com/?p=6814#comment-815469 In reply to Anna.

Sure, you can add whatever you like!

]]> By: Anna https://italianfoodforever.com/2018/04/pasta-e-fagioli/#comment-815457 Thu, 29 Oct 2020 13:30:23 +0000 https://italianfoodforever.com/?p=6814#comment-815457 Can I add chicken meatballs to this soup?

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