Slow-Cooker Pasta e Fagioli
Total TimePrep: 30 min. Cook: 7-1/2 hours
Makes8 servings (2-1/2 quarts)
This is very tasty soup, although mine wasn't that soupy, but it's an easy fix. Will make it again
This recipe is probably very good, but it is NOT pastafazool. I grew up in an Italian family and had pastafazool numerous times. As a matter of fact, I LOVED pastafazool and still make it like my mother, grandmothers and great-grandmothers did. There is no meat in our pastafazool, and certainly no cabbage. It is delicious. We have a very simple recipe. My objection is to calling it pasta fagioli (pastafazool). It is probably a very tasty Italian vegetable soup.
I make this with one pound of mild Italian sausage and double the recipe. That is because the recipe provides another protein in the cannellini beans. A large jar goes to my elderly neighbor when it's really cold outside and he loves it. Other than the meat reduction. I make it exactly as described. After I made this the first time, I took my husband to Olive Garden to try their version since he'd never had it. He said theirs didn't hold a candle to the TOH recipe. I wasn't trying to compete with their success at all. I was just trying to get my Swedish hubby to try this soup which is about as close to what my Italian mother made when I was growing up. Great stuff!!
I really like this soup. I like the light broth, veggies, pasta and hamburger. The spices are just right and not too overpowering. I made it as is. I will make this again soon.
Very good and hearty soup, I added a little red pepper and a tablespoon on store bought pesto giving it more flavor. This will be a regular in our home.
This soup is delicious, but as to it getting too thick- the broth will be absorbed by the pasta and beans the longer it sits. So you would need to this it out with some extra broth. I would skip the cabbage. Carrabba's minestrone includes cabbage, in that soup it's considered a key ingredient. But not in this one.
I got the inside scoop straight from an OG chef - and this is not even close to being a copycat! As loverton says - OG doesn't have cabbage in their soup - but they DO have V8 juice (1-12oz can) and 2 kinds of beans. (red kidney & great northern-1 can each with liquid) 1-15oz can tomato sauce, 1T white vinegar. Bon Appetit.
Tastes good but it is not like Olive Garden's. They don't have cabbage in their soup.
I followed the recipe to a "T" and ended up with something that was more of a side dish rather than a soup as the liquid had evaporated. The next day I added another 36 oz container to a small portion of the soup (?) and again, the liquid was absorbed or evaporated. I prefer soups in which the meat and veggies are swimming in a liquid. What went wrong here?
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