Hearty Pasta Fagioli
Total TimePrep: 40 min. Cook: 40 min.
Makes24 servings (7-1/2 quarts)
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Robert: Freeze it, share it or cut it in half. Dividing by 2 isn’t exactly rocket science.
Why would I want 24 servings of soup?! Can you please cut these recopies down to a normal size. There are only 32 people in my household.
This is a hearty winter soup. I use water and beef bouillon. The only thing I add is some chopped canned spinach and some thyme.
Delicious! My step-mom made it first and gave me some tips: use twice as many beans, carrots, and celery. Use only can of tomatoes and instead of 6 cans of broth, use 2.5 boxes (32 oz. boxes) of broth. We use bow tie / Farfalle pasta--cook it separately and a minute less than the minimum time! Otherwise, they get nasty if you reheat it---which you know you have to do, because it makes so much soup! Add the pasta at the end---it has to sit for a long time to cool (because it is scalding); so there is time for the pasta to cook a little bit more and take on the taste. There is enough for me to feed 8 adults and still have left overs! You can share with your elderly neighbors!
Very easy to make and delicious. I halved the recipe and still had to freeze some
One of our favorite soups. Very hardy. Makes great left overs as well.
Love this soup. It made a ton and was easy to put together. I recommend doubling the pasta. And maybe even adding another can of beans. I will definitely make again.
Best soup ever
My soup turned out fantastic. A little spicy, a little bit thick, and very tasty. Added mild italian sausage for half the ground beef. Added some sliced mushrooms with the pasta. Adjusted the seasonings at the end, and added a bit more tabasco, salt and pepper. Topped the soup with fresh grated parm and served with crusty bread. Delicious. Only made half the recipe, and it made a huge amount.