A friend of mine tagged this recipe for Pasta e Fagiola a couple weeks back, and it looked so good I immediately put any ingredients I didn't have on my shopping list. Things got busy (I don't want to tell you the junque I've been eating!) but yesterday was the day!! You're gonna love this one Honestly, the most difficult part of this recipe is chopping the onion and dicing the prosciutto – I could only find paper thin slices, so cutting and separating all the bits was a challenge. My dog sat anxiously at my feet the entire time, just HOPING against hope that I would drop some, lol. I didn't bother slicing the garlic – through the press it went. Really straightforward, from then on it's pretty much open cans and go. I opted for half a jar of meat flavored sauce rather than the canned suggested – and I think I lucked out on that. Here's why... The ONLY thing wrong with this recipe is that there is too much pasta! I wish I'd gone with my gut and only cooked half a pound – but I checked THREE times and it said to use the full pound, so... There really IS broth underneath, and the first serving of this was delicious! The flavors are subtle as each of the four beans shine through, which I liked - and the dish still leaves room for adjustment if you desire. But this is the next day! The pasta, as always, absorbs more of the liquid. Using the remaining tomato sauce and a couple more cups of broth I'll be able to enjoy the next several bowls as well Also, you COULD always spread it out in a casserole dish, slather with cheese and bake... I love having options <3 ps. I opted for spinach instead of arugula – I was much more likely to use it all. I only added a handful each time I heated/reheated – that way it still added freshness to each bowl.