Pasta e fagioli from Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes (page 162) by Missy Robbins and Talia Baiocchi

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

  • Eat Your Books

    Can substitute this book's "Egg dough" and "All-purpose lasagna sheets" instructions for commercial quadretti pasta.

  • Baxter850 on January 06, 2026

    Great soup (wife loved it). Used the egg noodles from this book.

  • molly17659 on January 22, 2025

    This is such a delicious soup and so easy to make. I have made it with pieces of leftover pasta (such a great use for scraps) and with store bought dried pasta. Both are great. I have subbed bacon for pancetta and I think pancetta definitely gives it better flavor. This is my go-to recipe for pasta fagioli and I love the idea to use the bean soaking broth in the soup

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