Comments on: Authentic Pasta e Fagioli (Italian Pasta and Beans Recipe)

By: Elizabeth Lindemann

Elizabeth Lindemann — Fri, 17 Oct 2025 12:04:23 +0000

In reply to Liliana Ortiz.

So glad you liked it, and happy it brought up memories of your grandpa!

By: Liliana Ortiz

Liliana Ortiz — Thu, 16 Oct 2025 13:41:08 +0000

I learn to make a similar dish from my grandpa who was cicilian

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 31 Mar 2025 13:17:33 +0000

In reply to Patty.

Hi! Just wanted to pop back in and let you know I’ve recently remade and edited this recipe. I realized the whole thing makes more like 6 servings – I forgot how filling and hearty it was with all those beans in there! I also made the added olive oil optional at the end. So now the total calories are estimated at 471 calories per serving. Thanks again for this feedback!

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 19 Aug 2024 13:24:51 +0000

In reply to Adele.

Whoops, looks like you missed the recipe card! There is a recipe written traditionally (with all ingredient amounts and everything) at the bottom of the post. You can scroll to get there (if you commented here, you scrolled right past it) or you can click “jump to recipe” at the top of the post to take you right there. Hope that helps.

By: Adele

Adele — Sat, 17 Aug 2024 21:04:54 +0000

She really doesn’t give instructions. Usually when you look at the recipe, they write it all down how much salt how much this is how much that no it was. It was terrible. What they did. I will never go on her again again.

By: Elizabeth Lindemann

Elizabeth Lindemann — Wed, 08 Mar 2023 13:10:36 +0000

In reply to Patty.

The nutritional information is for one serving – the whole recipe makes four servings, and it’s an entire meal in a bowl. Having said that, this dish is VERY hearty, and a serving size may be smaller than one-fourth of the whole recipe, depending on your needs. You can also take the olive oil down by half to reduce the calories – use one tablespoon to sauté in the beginning, and stir in 1 more at the end (instead of 2 and 2). Hope that helps!

By: Patty

Patty — Wed, 01 Mar 2023 20:23:15 +0000

Just like my mamma’s! But is the nutritional information for the entire recipe or for 1 serving (yikes!)?

By: Elizabeth Lindemann

Elizabeth Lindemann — Thu, 15 Sep 2022 12:43:42 +0000

In reply to Laura.

So glad you liked it, and thanks so much, Laura! Great tip about using a parmesan rind instead of broth :-)

By: Laura

Laura — Wed, 14 Sep 2022 22:38:30 +0000

Delicious comfort food. I didn’t use pancetta and had run out of broth so I used a parmesan rind that was in the freezer. Your addition of more olive oil at the end makes the recipe. I served it with a sprinkle of allepo pepper, drizzle of good EVOO, and a bit of parmesan cheese. Inexpensive and so satisfying. Thanks.

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 01 Jun 2021 12:54:19 +0000

In reply to Barbara S.

Thank you so much for leaving this thoughtful review, and I’m so happy to hear you liked it!

By: Barbara S

Barbara S — Tue, 01 Jun 2021 01:01:03 +0000

I made the entire, delicious recipe for myself, had it for lunch and dinner, and put 4 jars full in my fridge to eat for the next 3 or 4 days. I originally was going with a different recipe but when I didn’t have an ingredient they said “DO NOT SKIP” (parmesan rind) I found yours, and I’m ecstatic that I did. Imagine my surprise when I saw it was a one-pot deal! I am not a cook by any stretch of the imagination, but this turned out just perfect. I rarely eat meat, so I used vegetable broth and added a couple of bay leaves, using dried rosemary like the other recipe, but it’s awesome. Thanks for helping turn me into a proper chef!

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 29 Dec 2020 16:50:36 +0000

In reply to Carol.

So glad you and your husband liked it!

By: Carol

Carol — Mon, 28 Dec 2020 01:18:10 +0000

This was delicious! My husband loved it too.

By: Elizabeth Lindemann

Elizabeth Lindemann — Sun, 26 Jul 2020 13:06:41 +0000

In reply to Marie.

Aw yay! So glad to hear you and your uncle liked it!

By: Marie

Marie — Sun, 19 Jul 2020 13:32:38 +0000

love this recipe it is easy and delicious!!! I have made this for my uncle who is 91 year old italian and he loves it! thank you!!!

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 16 Jun 2020 14:03:03 +0000

In reply to Marie.

So happy you liked it!

By: Marie

Marie — Mon, 15 Jun 2020 21:56:29 +0000

This recipe is simple and came out fantastic didn’t have any pancetta so I guess you could call it vegetarian.

By: Elizabeth Lindemann

Elizabeth Lindemann — Sat, 02 May 2020 14:35:52 +0000

In reply to Annette Linfante.

I’m so happy to hear you liked it! It’s one of my favorite recipes, and this sounds like a delicious meal with the garlic bread.

By: Annette Linfante

Annette Linfante — Sat, 02 May 2020 12:55:48 +0000

This Pasta e Fagioli was so simple to make and we loved it. I didn’t add in the pancetta or bacon, I pretty much made it vegetarian. I think it could have used a bit more water or broth, Next time I will add 2 more cups of liquid. Served with garlic bread and drizzled a bit of EVOO on each serving, it wasa hit. I will be making this again.

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 27 Jan 2020 17:41:27 +0000

In reply to Bill.

So glad you liked it!

By: Bill

Bill — Sun, 26 Jan 2020 02:04:29 +0000

This turned out great! I had some fresh plum tomatoes, so I used those instead of the canned. And I had some canned borlotti beans so I used those instead of the cannellini. Otherwise I followed the recipe. I used bacon because that is what I had, and orecchiette. I cut the recipe in half because there are only two of us.

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 08 Oct 2019 14:27:03 +0000

In reply to Carl.

Oooo I love all the additions! Thanks for sharing the changes you made, and glad you liked it!

By: Carl

Carl — Mon, 07 Oct 2019 20:33:41 +0000

I added potatoes, peppers, garden fresh tomatoes a-lot of garlic, olivie oil, ground beef and made with red beans served with crusty bread

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 17 Sep 2019 16:14:19 +0000

In reply to Diane Reagan.

Aw, thanks so much Diane! So glad to hear you and your husband liked this recipe- it’s one of my favorites!