This is a thick soup of pasta and cannellini beans called 'pasta e fagioli' in Italy. Serve with warm crusty bread.
This was a delicious and healthy meal. I did not add the extra pasta water but did add freshly grated parmesan cheese. - 17 Aug 2004 (Review from Allrecipes USA and Canada)
We love this recipe, it tastes great and is nutritious and healthy to boot, how can you beat that? - 01 Jul 2001 (Review from Allrecipes USA and Canada)
I made this recipe for work and had to quadruple it for the size of the group I had. I only used 6 cans of cannellini beans and 2 pounds of pasta, but it was way too much pasta in my opinion, it took over and that was all you could see and taste. Next time, I'll only use 1/4 pound for the recipe as written or 1 pound for the quadrupled amount. Since the cannellini beans are the same color as the pasta, I may use red kidney beans next time for a nice contrast. Or stick with the cannellini and use spinach pasta instead. Everyone loved the taste, but agreed that it was too much pasta. - 12 May 2008 (Review from Allrecipes USA and Canada)