Pasta e Fagioli Soup Recipe 

So simple! Love it! Please make cookbook! All your recipes are so simple but classic, and definitely looks delicious.

Wow wow wow ... That's amazing!

Absolutely love your recipes

Absolutely cannot wait to make this!👍 It's snowing again here in Montana so I was thinking about making chili on Sunday. No more chili at my house!! I'm going all the way with this new recipe! Then Chef Billy for another amazing video and another great idea.🥰😍👍

Awesome chef! Thank you for posting this.

Yummy, winter will be here soon enough!! ❤️

Oh man! I’m all in on this classic. Thanks

Love it thank you for sharing Chef Billy Looks delicious ❤

Looks amazing & easy, Cheers. Keep up the great vids. Cheers from Australia 🇦🇺👍🏽

The soup looks so very good. Will be making this soon, thanks for the recipe.

Nice recipe. Thanks... Came out great...

Hell Chef Billy, thank you for this recipe, and the tip about adding pasta at serving time. Wondering if you could recommend a or some good garlic press(es) you like? I have bought three so far that are not so great. Also, what’s the best way to store cooked pasta so they don’t get gummy?

I’m with you on the pasta. I do the same as you.

Wowow. Awesome soup. I would love to eat it from u. Omg. Looks delicious!

Yummy!!!!

What a fantastic video Chef Billy. Truly enjoying your amazing scratch creations. I am certainly going to try and make this soup, it looks delicious. Quick question...in looking for the ingredients, Borlotti Beans are quite difficult to find. Someone suggested 'Cranberry Beans' never heard of those either. Would you happen to know if they are one of the same, perhaps being marketed under a different name? Looking forward to your cookbook . 😉

Love your videos/recipes and your cooking style, Chef. Will be making this weekend, can't wait! P.S. what does "comies" stand for?

Chef Billy thanks for the great cooking tips. Can you do a video cooking Beef Stroganoff please? Thanks much.

i'm with u bro. I never put the pasta in any soup!!!!!!!! I always keep it to the side to add as people like. Oh yea... lol

Looks great Chef although in Italy where we make it a lot we use Lardo in putting it together which the Italians love. I on the other hand would prefer your way with the lardons crispy

Hi chef, when you say let it cook for 45 mins, is that still on medium?

Yummy

Question what if I soaked beans over night and followed your directions and beans are still not cooked all the way ?? I also let it simmer for two more hours .?

I am new to your channel Chef. Is there any way to print your recipes. I am not too tech savvy.

Hey Chef are you cooking in Vegas

Are you trying to sweat out the veggies like you would a soffritto for a Bolognese sauce?

I am new to this channel. Can anyone tell me what the OG stands for?

Your meson place is mirepoix, but if you're Italian, then it's called soffritto. ^^

Isn’t that the same recipe as minestrone, except it’s missing the escarole or cabbage?

I like it less soupy.

You have a zit at 38 because you have Southeern Italian strong oily skin, which is why when you are 58, you will look younger than your friends who are 58!

Okay, I followed this recipe to the letter. It is the most disgusting pot of food I have ever created. Total fail.

Some people don't like you talking with your face close to the camera. No offensive.