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This is a terrific recipe for a very authentic Pasta Fagioli. It's very similar to my Italian Grandfather's recipe. He used fresh parsley and basil, but other than that, it's the same.
Fantastic!! I had some home-cooked pinto beans to use up and had pasta on the brain. I was so happy to find this recipe! Once the liquid ingredients were in the pot boiling, I added my elbow macaroni, covered it and let it simmer for 20 minutes. Then I added my beans and the soup was hot enough to warm the beans immediately. I used probably 1 1/2 cups of pinto beans and one can of chickpeas. I also used two extra cups of broth. Twiggy, thank you for the wonderful recipe--it's a keeper!
i like a tsp sugar with cooked tomatoes....and some wine. this recipe looks delicious and nutritious.
Sorry but this one is not a keeper. Besides having no flavor,I dont know what I was thinking cooking the beans for an hour in the soupthere was nothing left but mush. I was disapointed