Pasta and bean soup (Pasta e fagioli) from Essentials of Classic Italian Cooking (page 102) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on May 31, 2020

    Wow, this soup was the best I've ever made. Many years ago I ate my first bowl of pasta e fagioli in Florence. It's one of my top food memories and I've never been able to recapture that exquisite bowl of soup, even on subsequent trips to Italy. I make it a few times a month, usually from a Deborah Madison recipe, and it's my kids' favorite food. None of my soup ever came close to the soup in Florence- until now. I am just stunned by how good it was. I made some changes I should note. I used pancetta because that's what I had (about 3 ounces). I used dried cranberry beans from Rancho Gordo. I used bone broth and also a parmesan rind in the broth. I made homemade maltagliati pasta from the recipe in this book (I think the silky homemade noodles are what made this soup so very good). I pureed about 1/3 of the soup with an immersion blender before adding the noodles.

  • MeganGarcia on April 18, 2019

    I felt this recipe needed to have the pasta adjusted. It calls for 1/2 lb of dried pasta which seems like way too much. I halved that, and turned out with a great pasta fagioli...not soupy but not dry. I used 4 baby back ribs, which I loved in this dish. I increased the following ingredients: a whole medium onion, 1 celery stalk, 1 carrot. I deglazed the pot with some white wine after browning the ribs, and I added about 1/4 t of fresh minced rosemary. I used cooked dried cranberry beans but simmered longer than the recipe states, so the ribs could get tender. I didn't mash any beans. I'd make it again using these alterations, because it turned out quite excellent.

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