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Thread: Pasta Fagioli Soup

  1. #1
    Senior Member Jersey Gal's Avatar
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    Does anyone have a recipe for pasta fagioli soup they can share.

  2. #2
    Super Member Joanie2's Avatar
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    Gosh, I just sent my mother's hand written recipes home with my sister when she visited. I'll drop her a line to send it to me and pass it on.

  3. #3
    tmw
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    Quote Originally Posted by Jersey Gal
    Does anyone have a recipe for pasta fagioli soup they can share.
    if you do a search for it , you can find todd oliver's copy cat recipe for it from the Olive Garden. it' taste just the same as the resturants.

  4. #4
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    Quote Originally Posted by tmw
    Quote Originally Posted by Jersey Gal
    Does anyone have a recipe for pasta fagioli soup they can share.
    if you do a search for it , you can find todd oliver's copy cat recipe for it from the Olive Garden. it' taste just the same as the resturants.
    What name do I use? Todd Oliver or copy cat recipes?

  5. #5
    a regular here hazeljane's Avatar
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    I find the Olive Garden's Pasta f'agiole odd- I always had it as a vegetarian dish. This is my easy recipe:

    1 jar of marinara
    1 large can of crushed tomatoes
    1 pound of small noodles (I use small shells)
    2 cans of cannelloni beans
    dried or fresh oregano and Italian spices to taste.

    Boil the pasta until al dente. (not quite all the way) pour out most of the water in the pan, but leave an inch or two. add the tomatoes, sauce, strained and rinsed beans and spices to taste. re-heat until all is hot- serve with fresh shredded parmesan or romano cheese.

    I was married to a musician for 15 years. When I was awakened in the middle of the night to feed traveling musicians- this was the dish- easy, quick, filling and tasty. It also freezes well/

  6. #6
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    Try foodtv.com.

  7. #7
    Senior Member tellabella's Avatar
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    We make home made sauce every August...beside the "regular" sauce that we make, and the peeled tomoatoes....we make a sauce we call "prepared" sauce...because we cook it almost to completion and then jar it..but no reason why you can't make it in small batches...when I make pasta e fagioli...I just use a small jar of this sauce to start..if making from scratch...
    use a can of plum tomatoes...cook them down in olive oil and garlic ...simmer until tomatoes are soft ..I sometimes use a masher to help them along...add spices...whatever you like..salt, pepper, can add onion...parsley...
    When it is almost ready add beans...whatever you like...
    Boil your pasta, drain partially) and add sauce...I put my drainer in a bowl because this pasta really absorbs the water, especially if sitting a bit..so I alsways keep some pasta water to add If I want it a little soupier...I made it last night and for a variation instead of shells, take some spaghettini, or capelli d'angelo (the very thin spaghetti), break in into 2 or 3 inch pieces into a dish and cook...it is really delicious..my mother used to make it like this..really good and my dog loves it too...lol

  8. #8
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    Sounds good.

  9. #9
    Junior Member LindaJ's Avatar
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    http://allrecipes.com/recipe/pasta-fagioli/detail.aspx

    Love All recipes. Here is a recipe.

  10. #10
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    I have the Olive Garden recipe but if Joanie2 sends you hers I can almost guarentee hers will be over the top. I never had one bad thing at Joans house. She is an awesome cook, baker and my quilting mentor

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