Pasta e Fagioli With Escarole

Loved this! Used homemade vegetable broth. I was so excited to get the same flavor in mine as my Italian Grandmother-in-law!

• Moira in Texas

• The Woodlands, TX

• 2/5/2024

It’s cold and snowy outside but I’m warm with a full tummy of this wonderful soup / stew. I’m putting this recipe on replay. Followed recipe exactly with the exception of using 4 C water and 4 C vegetarian No- Chicken broth instead of all water.

• Carol aka Cookylady

• Ridgewood, NJ

• 1/30/2022

Delicious again. This recipe is a keeper, a repeater, and a never-fail pleaser.

• Christie Hahn

• Chicago, IL

• 1/26/2022

OMG so delicious! I made the fagiole without the pasta, as I have gluten allergies. I could eat this every day!! This is the best Recipe I have ever Made! I improvised and used canned beans, adjusting the recipe accordingly. The homemade vegetable and herb broth is totally worth the time, the aroma is amazing! This is a beginning and ending to Any dinner party, for one to six 🙏🤗

• Anonymous

• 10/24/2021

First of all – hats off to BigFanny. I lived in Utica, NY, for three chilly years. One of the few things I liked about it was the pasta e fagioli. Like this recipe, it had tons of escarole and not a whole lot of broth. Most of the times that I've eaten pasta e fagioli since, it has been liquidy and lacking in green stuff. I added a little Crystal, which is Louisiana hot sauce and not authentic at all – it it added a little more oomph. Otherwise, this is a winning recipe.

• Jennie

• Punta Gorda, FL

• 10/18/2021

The fork rating is actually for Big Fanny's review (although I'm putting this recipe in my box, cuz it looks amazing). BF, if you happen to see this, just know, you are the hero of the review section for this recipe. I'm going to friend you immediately. That was freaking spot on!

• Gastrodamus

• Oklahoma

• 1/12/2021

I've made this recipes many, many times and it never fail to make me happy.

• jeri_l

• NYC

• 2/17/2020

Delicious! Diced up the veggies and added them back with the escarole. Also made life a lot easier by wrapping the garlic halves in cheesecloth and avoiding the paper issue - worked like a charm.

• Anonymous

• Boston, MA

• 12/6/2019

This is a very good soup. I cooked mine in an Instant Pot. 16 minutes for step 1. Let steam pressure release itself. Do not drain, remove herbs and cheese. Sauté onions and garlic in another pot as directed. Add to pot and add elbow macaroni for 5 minutes, added 2 tsp Better than bullion. Add escarole until wilted,.

• 1seriouscook

• Weston, Florida

• 3/9/2019

I made this in an Instapot and it turned out quite good. The problem is with throwing an entire head of garlic cut in half - the "paper" husk gets all mixed in with the beans and is hard to remove. I recommend peeling the garlic cloves, whacking them with a knife then tossing them in. I also rough cut the veggies and left them in with the beans. Instapot version: Add beans, water, and other ingredients to Instapot (chop carrots and celery into large bite-sized pieces). Set to Pressure cook on High pressure for 20 minutes and allow to do a natural release. (it will take about 45 minutes) Drain beans in a colander, (pick out cheese rinds if you can still find them) Set Instapot to Sauté mode and cook onion until soft. Optional: I first sauteed 2 links of sweet Italian sausage, peeled and crumbled, then added onions. Deglaze with the white wine Add 2 qts chicken stock, tomatoes, and other ingredients Add bean mixture Cover and cook on low pressure for 5 minutes and allow for natural release, about 10-15 minutes total.

• bpchristensen

• Santa Barbara, CA

• 3/6/2019

Oh boy, this is amazing! I highly recommend this recipe. I was going to use canned beans, but I ended up using dried beans and it's definitely worth the extra steps. I cooked the beans in a slow cooker with the all the aromatics listed in the recipe and it made it much easier and faster. There was a depth of flavour and creaminess I think would be missed if just using canned beans. I couldn't find escarole, so I used rapini and it worked great. I'll be making this again! Super good!

• Anonymous

• Canada

• 2/15/2019

I have made this many times and it is delicious! But, to make it much easier (and even better), dice up all the veggies and keep them in the soup. Why throw out all those delicious veggies and texture? It becomes a one pot recipe this way and is even more delicious.

• Anonymous

• vancouver, wa

• 11/11/2018

We love this soup so much I've made it 3 times in a month! I can never find escarole so I've used turnip greens, mustard greens or spinach, bur it's always delicious. I made it with Great Northern beans today, and without the white wine and it's still superb. We really like the textural contrast of the lasagna noodles, and the olive oil drizzle on top makes it feel and taste luxurious. I'd give it 5 forks if I could.

• Pat Pending

• Noblesville, IN

• 2/12/2018

Really 3.5 stars. I followed the recipe almost exactly (only difference is that I subtituted fennel fronds for parsley because that's what I had). My only issue was that the lasagne noodles stuck together, and they also soaked up almost all the liquid, even though I added more water. Next time I make it, I will probably par or fully cooke the noodles before adding them to the soup, and I will be more meddlesome with my wooden spoon so they don't stick together so much!

• Anonymous

• Boston

• 3/6/2017

Absolutely loved this and ate the leftovers for days for my lunch. It was easy to put together. I am guilty of adding 2 pieces of bacon with the onions, but I'm sure it would have great without. It is worth trying! I am already hankering for it again.

• ditto

• PDX,Or

• 2/17/2017