Pasta and beans (Pasta e fagioli) from Lidia's Italy in America: More Than 175 Lovely, Tasty Recipes—and Their Stories—from All Parts of Italian America Today by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

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

  • nicolepellegrini on November 08, 2015

    Used this as a "base" recipe for pasta e fagioli but made some changes in technique to get what I wanted. 6 quarts of water seemed like WAY too much...I don't even know if I own a pot big enough for that, plus the pasta, beans, potatoes, etc. I also wanted more of a thick stew/pasta dish than loose soup. I cooked the beans separate in a crock pot to control their doneness better, cut up the potatoes into cubes and only cooked in 2.5 quarts water for 20 minutes before adding pasta and beans. Ingredients were the same as listed. End result was delicious.

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