I have been preparing this magnificent pasta and bean soup, unchanged for over 30 years, and confess that of the very many Pasta e Fagioli I have tasted none even came close to a reasonable comparison to this superb dish Italiano. Garnish with grated Parmesan cheese if desired. Makes many servings and is excellent the next day. Should the soup become too thick it may be thinned with broth. Have many Chicago hard rolls, red wine, baguettes or garlic bread on hand. BUON APPETITO
Bravo Ivan Words are inadequate to describe how much hubby and I enjoyed your pasta e fagioli tonight I took just a little liberty with the recipe, using fresh minced garlic, tomato sauce from my garden, a "glug" of a good red wine, and fresh parsley. I used the amount of herbs as the recipe directed, even though I thought it might be too much, but it all came together perfectly. Topped this with a little shredded mozarella and served it with garlic bread. This Italian gal cleaned her bowl As for hubby? The first words out of his mouth (filled with pasta e fagioli) were, "Make this again"
I have had this recipe many times. Made the first time I had it, and quite a few times after that by Chez Ivano (Ivan O.Teeter) himself. Ivan was my father-in-law. Unfortunately Ivan passed away just over two years ago. He had many recipes. This one was among his favorites. Most people who have had it agree it is an excellent Italian soup. We have served Pasta e Fagioli a la Chez Ivano (he really liked that name) numerous times to guests, and they always ask for the recipe before they leave. People will try variations to satisfy there own tastes but the basis of this recipe remains Ivans. Perhaps one day I will get his recipe book out and share more with you. There is a recipe for S.O.S. that Im sure most who have been in the military would appreciate.
YUMMY This is a wonderfully flavourful soup that fills your house with the scent of a fine Italian restaurant I have cooked this both the regular way and by slow cooker, and have had great success for both. For slow-cooker fans: scramble-fry ground beef, then add all ingredients to crock-pot except for kidney beans and pasta. Cook for 4-6 hours on high (or 8-10 on low, your preference). Add the kidney beans and pasta during the last 15 minutes of cooking. If you intend to keep/freeze leftovers, cook the pasta separately and add it to each soup bowl... this will prevent liquid absorption and smushy pasta. I found that macaroni also works well if you cant find ditalini in your grocery store. I reduced the amount of garlic to 5-6 large cloves, minced (for a 10-serving recipe), and we did not lack for garlic flavour Thanks so much for a first-class recipe, Ivan
This is an excellent recipe. I did somethings differently just to add my own personal touch. Cook the pasta separately because it gets mushy the longer it sits in the pot. Abbi
I made this soup in honour of the Opening Ceremony for the 2006 Olympics in Torino...and i have to tell you, this recipe is absolutely amazing The only change i made was to add about 1/2 can of navy beans - like Olive Gardens. I halfed the recipe to 10 servings and it turned out perfectly.I would suggest making the Pesto Bread Rounds recipe off of allrecipes to go with the soup...YUM
I was watching the news the other day and a story came on about a couple who had been married for 82 years. The 105 year old husband said one of the things he appreciated about her was that she prepared dinners for him including his beloved pasta e fagioli. LOL I thought if pasta e fagioli could keep a couple together for 82 years Id better try it too ;) This recipe was good. Better the next day for sure, but I think Id use regular beef broth next time as the flavor was quite a bit too strong for our tastes. The main idea was good tho. I halved the recipe, add julliened carrot (1 cup for the half recipe), fresh garlic (4 large cloves for the half recipe) and fresh parsley (didnt have dried). The rest I followed exactly.PS Serve with garlic or cheese bread and an italian salad.
Okay, Ive never had this before, I loved it I did add fresh mushrooms and zucchini, , and after sauteing the veggies and ground beef, put it in a crock pot on low for a couple hours, till we got home, and OMG, will be making this all the time. I did keep the pasta separate.
I cut the recipe in half for 10 servings, but next time will do it for 20 servings. It is delicious Ill be making this Pasta e Fagioli recipe from now on. I served it with a salad and crusty Italian bread. A big hit with my husband who said it was definitely a "Keeper".
Excellent soup I have made versions of this soup before but this is the best - very hearty..I served with bread. Since there are only 2 of us I halfed the entire recipe which still allowed for several bowls for each of us and a container for my parents Only tweak I made was using fresh garlic (6 cloves minced) instead of jarred. Thanks
Made this recipe and thought it tasted good but a little too much celery for me on the first day. Then we had some the next day and the celery taste disappeared and it was even more delicious The third day heated up it was The BombIt got better and better each day
I teach this recipe over and over to children who live in foster group homes. I tell them that they are like the ingredients in the soup. The pot comes to life and full flavor when everything is put together This soup is also a favorite in my own house.
I thought Olive Garden was the best. You are not going to get a better recipe than this. 1-10 scoring this is a 25 Dont try to be Emerill and tweak this recipe. Cook as stated.
This soup rates up there with those weve had at fancy Italian restaurants. Followed the directions exactly and the only thing I modified from the ingredient list was elbow macaroni instead of ditalini pasta (what I had on hand). Half the recipe made more than plenty for the 2 of us for several meals. Leftovers are even BETTER the next day Absolutely loved this delicious soup It will definitely be one of my "go-to" meals. Thank you for this keeper of a recipe. :)
Very good. I didnt notice until too late that it takes 3 hours. I didnt have time to simmer broth for 1 hour. It was still good. I thought 2 jars of garlic would be too much so I used less. I only used 2 cans of reduced sodium beef broth & the rest water with beef bouillon cubes. I make the pasta separately & pour over. Thanks
I lost my favorite Pasta e Fagioli recipe and found this to be closest to what I remember mine to be. My only variations are to use fresh garlic and to use Great Northern beans instead of the kidney beans. I also add the pasta at the end so it doesnt absorb too much liquid. This also freezes well as long as you keep the pasta separate; otherwise it gets mushy.
Super fabulous Italian soup recipe We LOVED it Wouldnt change a thing I cooked ground turkey over the stove with diced onions, celery, garlic, and pepper. I added above mixture to the crock pot with beef broth, crushed tomatoes, paste, and herbs for about 5 hours on high. I then added beans the last 15 minutes, while the elbow pasta cooked. Added pasta to bowls then pored soup on top with grated parm cheese. Served with home made french bread.
A+ I rarely make a recipe from this site without changing a little something - however this one is perfect as is.
Made this last evening. Twas a gastronomic delight I scaled it down for eight servings and followed the recipe as is written. I had to make two changes. I only had about a third of a jar left of the minced garlic, so added 4 cloves of fresh (minced/chopped by me). Forgot to get the ditalini pasta at the store, so used elbow mac. Per other reviewers advice, I also cooked the mac seperately and added to bowls upon serving. I served fresh French bread and parm on the side. Husband had two helpings and finally commented, "this is scrumptious" (not a word he uses often). I told him I was going to use his praise in my review and he said that was fine because he means it It has a rich, deep flavor to it that I havent found in other pasta e fagiolis Ive eaten. So, at the end of the meal we decided that this is a "keeper". Thank you for submitting it.
I wouldnt change a thing. Everyone loves it
Love this recipe This has been my go to recipe whenever I get the craving for Pasta Fagioli. Even my non-italian hubby thinks this is wonderful. No need to try any other recipes this hits it head on
Its a little bit thick not like ive eaten on this famous restaurant chain..
Excellent pasta e fagioli: I added a little crushed red pepper to give it some heat though and extra black pepper.
This was to die for I did make a few minor changes though. I cooked it in a crock pot which made it super easy. I used ground turkey and italian sausage and just browned it with 4 cloves of galirc and the onion. Then I just threw everything into the crock pot excpet for the pasta and beans. I let it cook on low for about 8 hours and then added the cooked pasta and beans just before serving.
Great flavor I omitted the ground beef and used vegetable broth instead of the beef broth. Pasta e fagioli means beans and pasta and when cooked traditionally should not include any meat.
Definitely 5 stars I did the crockpot method for this. I browned drained the beef (used very lean beef and 1/2 ground turkey for the meat) and added to the crockpot. I then sauteed the veggies and added that. I used a 6 quart crockpot and could only fit in about 96 ounces of beef stock. I added about 10 cloves of garlic and added some garlic powder and crushed red pepper to the seasonings. I cooked the pasta separately and added to the individual bowls for serving. My kids and I LOVED it My kids are 4 and 6 and both cleaned their bowls. I also added 8 ounces of fresh mushrooms to the last 3-4 hours of cooking time. Will definitely make again.
Wow, this was super flavorful, and I didnt even simmer it as long as I was supposed to Cant wait to eat leftovers tomorrow.
Absolutely AMAZING. Thanks for sharing this family recipe. It will definitely be a new family favorite in our house
I always saddens me when I need to add salt and hot sauce to a dish upon serving it, but this was just too bland. I had a hard time coming to terms w/ the ho-hum-ness of this soup, b/c the aroma wafting through my house as it simmered was remarkably pungent and drool-inspiring. I followed the recipe exactly, w/ th exception of halving it, and using fresh herbs (and lots of them) and fresh garlic (7 cloves), so I dont know if my superhero ability just happens to be a heightened sense of taste b/c I was just a bit disappointed w/ the lack of BLAMO flavor. There are leftovers, so I intend to re-simmer the soup w/ additional spices to give it more oomph. All in all, a hearty soup (and great served w/ a green salad and crusty bread) w/ loads of potential.
WE loved this so much Im just sorry I waited so long to try it. Made it just as read but on a smaller scale and with just a bit less garlic. It was a little time consuming to prepare but judging from how quickly it all disappeared, well worth every minute. Adding the pasta and beans for the last 20 minutes or so was a good idea, they stayed more "al dente" that way and the flavour was really very good. I would even consider cooking the pasta separately from the sauce next time...and I will be making a much bigger pot next time to freeze some.
Fabulous soup. Will keep recipe as a staple soup in my home.
Good, but the thyme was strongly overpowering and overall I found it a bit bland. I am also used to the pasta fagioli popular in CT which is usually cannellini beans, and whole tomatoes (sparingly) instead of paste & crushed, so its not quite so tomatoe-y. But since this is Ivanos version of fagioli, I let that pass. ;)
Very good. We were looking for Pasta e Fagioli as great as served by a small mom & pop Italian restaurant where we once lived but this didnt quite match that exemplary standard. Will make this again but with some modifications aimed at trying to recreate the one we loved.
This was a really good dish that my kids LOVED They all requested the leftovers for lunch the next day. Instead of a jar of minced garlic, I finely minced 8 cloves (I could have done more).I would love to try this dish with fresh herbs instead of dried.
Wonderful recipe Very flavorful I substituted some beef boullion, water, and tomato sauce for half of the consomme to save a little money and use ingredients on hand and still tasted great. Can cut back on garlic and still have plenty of flavor. We will be making this often.
Meh. I had such high hopes after reading all the rave reviews, but this soup had no flavor until I added bouillon, a cup of red wine, more fresh garlic and garlic powder, more herbs and some salsa, but something was still missing. Luckily, parmesan helps anything taste better, so my family got through it.
WONDERFUL I added carrots to the stew. It made a TON of food, so we have plenty frozen for future meals. I used ground beef and italian sausage. I also used one whole head of garlic, chopped very tiny, instead of the jarred garlic. DELICIOUS
I think that the only problem with this soup is the lack of salt. On the second day when I reheated it, I added a fair (1 tsp.) of salt and topped with grated parm. I served with a salad and Italian bread. Very good
This is my new favorite soup Yummy
I use a few slight variations but otherwise I pretty much follow this recipe for my pasta e fagioli. First variation is, I use 3 different meats; ground beef, italian sausage, and Prosciutto. I also use cannelini beans in addition to kidney beans. I also add peeled baby carrots and diced zuccini when sauteing the celery, onions and garlic. I also use chicken broth instead of beef broth (I never tried beef broth but the chicken broth always worked well for me). The 3 meats make this soup pasta e fagiolicious. Soup so good that all who eat it beg for the recipe. Im making it this coming Sunday and my wife and I cant wait.
Yum, yum, yum this was great...I did everything just as the recipe states EXCEPT I added shredded carrots...I also didnt have kidney beans so I used pinto beans...so so good...this is my permanent recipe for this dish..thanks for sharing
I agree with one of the other reviewers; it is better when it sits over night. I would make it again.
This recipe is GREAT I actually halved everything except the crushed tomatoes and tomato paste because I wanted make a smaller quantity and it was fantastic.
Hmmm. This was just "OK" for me, although my fiance liked this a LOT I found my soup to be terribly bland. Its probably just me though, lol. :-) I must say, this recipe is not only versatile (add or remove any items you see fit), but also economical AND easy to prepare (just allow plenty of time for it). To speed preparation even further, I used my mini food chopper/processor to chop my onions - and thank goodness I did (WOW, did my eyes water) Since I halved the recipe, I only ended up using 3 large celery stalks. I decreased the amount of meat (I used a 1.10 lb. package of good ol ground chuck, drained/rinsed thoroughly) by nearly a half pound. Oh, and I added a bit of the "juice" from my jar of bottled garlic since Ivan didnt specify otherwise.... I am confused by the multitude of comments that speak of using (or not using) beef consomme. It is not one of the ingredients of this soup Perhaps Ivan made an ingredient change after the fact and then reposted his recipe??? Anyways, I thought this was good, but am certainly not jumping out of my seat to make it again. I prefer Andreas pasta fagioli (but my fiance thinks I have bad taste in general hahaha). If I make this again, it will certainly be for him, not me (sans the beans - he felt they added nothing to the soup). Served with warm French bread to sop up the broth, this was a hearty meal. Thanks for sharing, Ivan Im sure your FIL has many excellent recipes that you can share with us :-)
I cant believe I havent rated this recipe yet Ive made this for the family a couple times and it is wonderful Even my picky eaters eat it up I dont mess with the recipe at all, it is perfect exactly as written. Top it with fresh mozzarella cheese on a cool fall evening and it is out of this world Oh yeah, I usually serve it with the parmesan knots from this site, they go great together
Great taste and easy to prepare. I cut the recipe in half and used a little more pasta.
The best Fagioli recipe Ive found
I first made this recipe about 4 years ago, as I noticed that my brother was always ordering pasta e fagioli at restaurants whenever possible. This is a wonderful recipe...it becomes part of the dinner rotation especially during the winter. I halve the recipe, but I usually use the whole can of tomato paste and crushed tomatoes anyway. In a pinch, Ive substituted Italian seasoning for the spices. We love it
GREAT soup I kept the pasta separate and added it as I warmed up bowlfuls. I also added some italian green beans and some zucchini just to get more veggies in. I will make this soup many, many more times. In fact, Ive got some cooking right now
OMG The best soup I think I have ever had....and I am not exaggerating.. Even my 13 yr old son who HATES soup loved it All of my kids said it tastes like speghetti but in soup form Will definately be making this again and again and againI followed this recipe to a T except I used fresh garlic and tomato sauce instead of crushed tomatoes. Oh, and I seperated the pasta from the soup and just add it as we heat it up.
I thought this was very tasty I cut the servings down to 4 and it still made a ton. Also mine turned out to be much thicker than a soup. Almost like an Italian pasta stew. It was still very tasty and we had leftovers the next day and it was great. Id make this again.
Fantastic I scaled the recipe down to half. I forgot to add celery but didnt even miss. I cooked the pasta seperately till al dente and threw it in at the end. I ended up using more beef broth than required but I was looking more for a soupy result. So good Will make again. Was skeptical on adding a whole jar of garlic but glad I did. Definitely a keeper
I made this to have on hand for lunches over the Thanksgiving weekend. I made half of this recipe and used only 1 T. of oil and 5 cloves of fresh garlic, rather than the jarred garlic. I was hesitant about the amount of dried seasonings, so I cut back and used 1 t. each, thyme, basil and oregano. I used the full amount (1 T.) of dried parsley. Toward the end of the one hour cooking time, I did add two smallish chopped zucchini that I had on hand. Once I added the beans, they were barely noticeable, so I put in a second can. I didnt add the ditalini pasta because some of our guests were watching their carbs, however I have every intention of adding the pasta to the few leftovers that are waiting in the freezer. This was an excellent Pasta e Fagioli and I will definitely make it again
What a delicious soup, especially served with rolls and a salad Great flavor.
This was delicious only thing I did different was to use half beef stock & half chicken stock. will definetly be a keeper great for a cold winters nite.
YUMMY I used fresh garlic. Even better the next day
Ive avoided this recipe for years because I hate pasta in soup, but the recent photo by TTV78 caused me to add this soup to my list, and Im glad I did It looks like a soup my mother made, and after making it, it tastes quite a bit like it as well. I used orzo so that squishy noodles wouldnt be bothersome to us. I think my mother mightve also used red wine or red wine vinegar in some fashion -- I think thats the missing flavor, and possibly also a shredded carrot. We liked this a lot, served with crusty rolls and a handful of grated Parmesan on top. Thanks for the recipe
Good recipe. I was in a hurry and modified it slightly we could eat within an hour. After I cooked the onions and celery in garlic, I put them in a large pot and added the rest of the ingredients except the kidney beans and pasta. I also used 1/2 italian sausage instead of all hamburger. Worked well. Thanks
Outstanding As good or better than Ive had in a popular italian restaurant chain. I made a few changes according to the ingredients I did or didnt have on hand and also cooked the pasta separately so leftovers woudnt be mushy. Ate for dinner last night with garlic cheese bread and the whole family raved. Had it again for lunch today and it was just as good if not better. Definitely a recipe I will make again, and again Thanks for sharing Ivan
We have been looking for this recipe for months. It is outstanding. Thanks
Tastes like spaghetti sauce, good spaghetti sauce. I like the huge amount of garlic, but the rule regarding garlic around here is, "Never enough." If I make it again, I will probably add some more veggies like peppers and mushrooms. It will almost certainly become another good spaghetti soup.
Great comfort food. I loved this dish Cut the recipe in quarters, used fesh garlic and added some chopped carrots. Couldnt wait for the leftovers the next day (there wasnt much leftover).
Loved it
Wonderful Paste Soup Hey, wonder if were related? Recommed to everyone
I halved the recipe and used 32 oz beef broth and 14 oz veg broth and only 1 lb. beef. Used 3/4 can of crushed tomatoes (28 oz can). Used only about 1/4 teas thyme and added a dash of red pepper flakes and a dash of sugar, along with all the rest of the spices recommended. Cooked the beef, onion, celery, and 3 teas garlic until beef was no longer pink. Drained, then added everything else and simmered 45 min. Added pasta and beans and cooked 15 more minutes. Topped with parmesan... better than any other pasta fagioli Ive ever tasted
Awesome Pasta e fagioli I make this often in the winter and it is always gobbled down
This is lucious Now, if I could get the recipe for the "Chicago hard rolls", Ill be in heaven.
Deliciousmakes so much soup that I thought I was gonna need a bigger pot. Was a bit timid with the garlic so I used about half of what the recipe called for. Next time I will use the entire amount. Will definitely make again.
I love this. Did in crock pot. Changed a bit. Threw in chopped carrot and green pepper. Added in addition to ground beef a half pound each hot and sweet italian sausage had left over from something else. Put in cup of red wine. Also 2 pinches red pepper flakes and 1/2 tsp white pepper. Still was not too spicy. Two heads fresh garlic. OMG smells so good. Make fresh bread and you are in heaven. I would love to see some more of Ivans recipes.
Loved it Delightful Very easy to make...very time consuming...but very easy. Definitely worth the effort
This soup is amazing I will definitely make it again and again. I only used 8oz of garlic because thats what I had, and I dont eat kidney beans so I used a can of pintos and a can of great northerns. I think you could play around with different beans if you wanted to And I added some extra beef broth, just cause I wanted a little more. But I kept it very close to the original recipe - no need to mess with what works Absolutely delicious and I cannot wait to make it again
I made this today for my Mother for lunch, and loved it so much, were having it again for dinner. My husband, whos not a soup fan, said it was fantastic. I made it for 8 with 1 lb. ground beef and tinkered a little with some of the ingredients. It was helpful to have a little extra stock on hand. Excellant recipe
My husband and I really enjoyed this Easy to make and very flavorful. I halved the recipe - didnt have enough beef stock so I used some chicken broth. Used one can of kidney beans and one can of navy beans. Delicious
Easy and quick to prepare I added a little hot sauce to mine. I also added additional beef broth because I prefer mine a little soupier.
I have made this 3 times. I did half the garlic because my husband preferred it that way. Let me say that this soup is so very good I am making it this weekend but I am keeping the pasta separate. When the leftovers go in the fridge the pasta gets too mushy.
Really tasty. The whole family enjoyed it. I have a ton left over to freeze Yay
I cut the recipe in half. Used homemade beef broth and added a bit more onion and used crushed garlic. This turned out to be a very tasty meal that we all enjoyed. Tasted better the next day, as most soups do. Had plenty of leftovers to freeze for a quick meal when in a rush. Thanks for sharing, Ivan O. Teeter.
Very good recipe we really enjoyed it. I would also recommend as another reviewer suggested, adding salt to your taste. I did halve the recipe and there was plenty left over. I will make again
I roughly halved the ingredients, except for the garlic. I thought one jar was way too much so I used a heaping teaspoon. Anyway, its obviously a personal thing but there was some seasoning that I didnt like. Im guessing that it may have had too much thyme for our taste.
We liked it but I didnt love it. Maybe there was too much thyme for me?
Just finished making your recipe and I must say it is delicious My family loved it and I will be making it again Thank you for this contribution
Absolutely delicious I even substituted ground turkey for the ground beef and I didnt add all the garlic as listed. It was still full of rich Italian flavor and my Dad (who grew up eating homemade Italian meals including pasta e fagioli) ate 5 bowls of this
I halved the recipe it made alot. It was ok, next day it turned more into a chili, all of the liquid soaked up so that was kinda bothersome.
The soup base was excellent i did let it simmer for an hour but I felt that ground beef changed the flavor of the soup.. Next time ill use left over baked chicken and shred it in the soup. Reminds me alot of minestone soup b4 i added the ground beef.. Will make again
Delicious Hubby loved it and it was so easy to make. Will be making this one again. I might try it with ground sausage next time.
Excellent recipe I made it as written except used small shell pasta instead of ditalini pasta because that is what I had on hand.
Very good flavor, I have never added the full amount of garlic and yet the flavor is excellent. Actually going to share this one with a friend. Taste like it is from a restaurant. I use half beef broth and half low sodium chichen broth.
I made this as written and I thought it was just okay. It didnt have enough flavor for me. I added some salt, cumin (to make it a little more like Olive Gardens), and tomato sauce to make it a little thicker and richer. It was much better with the additions.
I made this for the first time today. It was very easy to make and delicious. Its one of my favorite soups to order at an Italian restaurant. Thank you for sharing this great recipe1
Excellant- best I have ever had. Easy to make.
Yummy We had this last night and it well be even better today, LOVED it.
I was really happy with how this recipe turned out. I halved the recipe and made it in the crockpot. I added Navy beans per another review and added a little more pasta (personal preference). I also substituted ground turkey for the ground beef, and I couldnt tell the difference. My husband LOVED this, and I will definitely be making it again.
Made it but halved it and also added a can of corn.
Delicious Its only my husband and I, so I haved the recipe (still used all the tomato paste and crushed tomato-or the half a cans would have just sat in the fridge...). A little scared with so much garlic-but we both loved it. I will make again.
Not only was this the best soup I ever tasted, it was even BETTER the next day. Cant believe anyone could rate this less than 5 stars. Well done
Mine looked like stew but it was exactly the way I wanted it I love soups but too much broth seems such a waste lol Entire family enjoyed this meal.
Delicious Hubby loved it and it was so easy to make. Will be making this one again. I might try it with ground sausage next time.
Absolutely awesome Made according to directions and wouldnt change a thing. The leftovers do get very thick when refrigerated -- I attribute this to the gelatin in the consomme. May try it with beef broth next time.
Super yummy. I would cook the pasta separately at the end. Add the pasta just before serving. I also added 1 beef bouillon cube for extra flavor.
Disappointed, especially with all of the rave reviews. This soup is begging for more vegetables. The garlic rich broth is really good but the ground beef just leaves you wanting something...more? Its definitely a time consumer too. I wont be making it again, but if you are going to try it, def add some minced green pepper, mushrooms, zucchini.