By an italian, I just wanna tell that you have perfectly caught the real essence of italian cousine. Indeed our dishes often come from poor culture so there are few ingredients and you have to get the most out of them. Sorry for my bad english, great work. Bravo :)
I'm an Austrian and use to travel to Italy several times a year - mostly because of the food :) I think you must be the best Italian cook who is not native italian. You keep things simple and the way a typical italian nonna would do them. "Paste e fagioli" really is one of the recipes in Italy that varies from region to region.The way you are preparing it is the one I always liked best.
Funfacts : In Rome we add "cotiche" , it is the outside of the parma ham , the protective skin is very hard and we put inside the dry beans to cook for many hours. We don't blend the beans at last because the cotiche needs a very long time to became soft so the beans fall apart naturally . The name of the dish is : Fagioli con le cotiche
Peasant food is the greatest food, especially when we're talking about Italian peasants. I wish there were a "love" button to click on at times like this. Very well done, man.
"Peasant" food is usually better than the more "refined" foods of the upper crust. Peasants have to be more creative to make what they have to work with taste good.
This looks amazing. One modification I'd make is not to cook the pasta in the soup. Pasta never stops soaking up liquid. The next day the pasta would be mushy and the soup would be spackle.
My family is Italian American from New Haven, and I had never seen the “minestrone” version of pasta fagioli until I was looking for recipes on UA-cam. Yours was the first that looked like what I am used to eating.
The only American food channel italian people watch and love. Is amazing to see someone that really understands what our food means for us and shows it for what it is in reality. Keep up with your amazing work.
I’m a 68yr old grandma From the south. I’m great on southern food but you have given me a new look at dried beans. I love your videos. You’re great! The men in my family all cook. The women not so much. They are more career oriented. So my boys watch you. Keep it up. I always need something new to cook. 😀👍
Just a BIG tip here: being from Spain, we have a lot of similar soups; in this soup, you used the same water you soaked the beans over night. Brother, this is a mistake! That water will make you flatulent for a week. You're going to be farting a lot tonight. The reason why beans make you so flatulent is because people make this mistake; there´s too many impurities in the bean`s skin that could affect your intestines during digestion. Always use new, fresh, and clean water after soaking the beans. Other than that, your soup looks amazing. Enjoy.
Can confirm that. I’m from Bulgaria and we have several similar been soups too. Always throw your soak water and use fresh, your intestines will thank you for it.
More soup recipes please, I’m so glad I found your channel, the way you cook is so relatable my style of cooking only difference is you are a pro and I’m just a food enthusiast
Hey Steve, Hope your channel is the most successful UA-cam cooking channel ever! Wishing you only the best in health and wealth brutha! You sir are truly a cool guy with great cooking skills and the best sense for what works on camera! Much love and support from your Aussie fan!!
This channel deserves more views I mean when you cook you go straight to the roots (for example you did a REAL Italian style Alfredo unlike most cooking channels) I can tell you put a lot of work into these vids keep it up. I aspire to become a great cook and you are my example of wat I should be.
I have been to Italy on many occasions and it’s so regional, and the Italians care so much about the providence of their food... It’s important to check out different regions so you can see the differences, LOVE this really humble dish! This started as a peasant dish, being composed of inexpensive ingredients, your version is great... 🥘😍😎😋👌🏻
I loved the conversation with Stefano. Having outside, expert opinions on the subject really shows your commitment and a bit of humility. I was planning on making a vegetable soup this week, I think I will go ahead and make this instead!
Dude I keep watching you render Italian recipe on Italian recipe and you are the only youtuber to consistently ace it. You understand the core principle, as somebody already said: Italian cuisine is poor in origin. You have to get the most out of very little. This looks like a great pasta e fagioli. Bravo! I hope you grow your channel, you deserve it!
That is almost identical to the way my grandmother and mother made Pasta e Fagioli with the exception that they used Basil instead of Rosemary, did not use garlic, and they mashed the beans in lieu of pureeing them. I still make it that way today and eat it at least once per week, Oh, and I throw in a couple of rinds of Pecorino Romano.
Growing up Italian I am 1st generation Canadian Italian That soup tranotizes me...lol Brings back memory No child likes beans... . Not ne... I love our food.. every region is different..enjoy food & all the different flavors
My daddy made it much like this. His father was directly from Sicily and made it the same way. He used pinto beans , pancetta, onions. Garlic, pasta and herbs. It was delicious.
I must try this recipe. it looks delicious. That is one if my favorite soups.However, I was taught never to use the water the beans are soaked in as it can cause digestive discomfort. I found it interesting that you use it. I enjoy your show and recipes!
Yes I agree with that , I would switch the water out and replace it with fresh water because I want to add either baking soda or something else to the soaking water to make the beans more digestible. The suggestion to add the parmesan rind when cooking is also a really good one ; in our house my mother always made this with sage, Rosemary, and spicy pepper.
"forever ditalini"..love it!..i'm actually making this tonight..soup weather here in Pa..love the recipes where i can make them vegetarian..good job man..
This is one of my favorite dishes, it’s so comforting, so good, and so perfect. I loved when my Nonna made it, I wish I could make mine like hers. I was so confused the first time I went to a restaurant, ordered Pasta e Fagioli and I got a bowl of soup!
I remember visiting Italy as a kid where my aunt's 93 year old mother-in-law served me this, and I've never forgotten the taste. I have not been able to find the recipe until now. Now I can make it. Thanks a bunch :)
I’ve made both versions of this soup and love both. I’m Canadian so I make my “Canadian version”. Similar to the American version but I use parm rind and a hot sausage from my fave Italian grocer, Nicastros here in Ottawa. They make all the sausage in house and it’s the only Italian sausage I like. Your soup looks fantastic
For a Canadian version, just add a spoon of maple syrup to the large pot to round out the flavor in a subtle way. Adding a small amount of sugar is a Vietnamese technique. It’s a subtle change though
Just made this tonight and WOW!! Just like my dad used to make. Childhood memories in a bowl. My dad would sometimes add ham to his. This was awesome and easy.
Very Interesting recipe. If you skip the lard, you've got a great Vegetarian Dish, man, w lots of good carbs and lots of proteins. It's both good for pre-workout and post-workout too !
This interpretation of Pasta E Fagioli looks amazing. I just made some tuscan white bean and kale soup, but I may have to make a run to the store to make this tomorrow. Gotta love soup season.
i love how thoughtful and careful a cook you are.....i like the texture of whole beans so i only do half of them....its wonderful to have in the fridge in December!!! Im making some now...ps i had so much fun with your 'eggplant cutlet and sweet balsamic sauced pepper' super sandwhich i made a giagante for my Mercedes staff and mechanics....they loved it..
I heard Dean Martin say "...like a paste fazool" when singing "That's Amore". I was very curious and googled it then made it. I luv it. Been making it in for the past 15 years, usually in winter. I add celery and Parmigiano rinds to mine.
I would love to try this with the pinto beans! My dad made something like this with some ham, canned white kidney beans, and threw in a parmesean rind at the start to flavor the broth. I have a lot of pinto beans to use up and this looks like a great way to do that. Also, ditto on the ditalini, those noodles are also so good in a french pistou.
I made this amazing Pasta E Fagioli. I ran into a little problem. My fault, or my beans. Started yesterday, used SOAKED pinto beans. All your ingredients. Beans would NEVER GET SOFT. All day! Never gave up. I read they could have been old beans. Anyway …. Long story short, next day, put back on heat with good simmer for about another hour. Kept tasting. They got soft finally!!!!! I just puréed them and it looks really good. Ready for the Ditalini. I’m excited. Added a little hot 🌶 I’ll take a picture, but the flavor is there OMG ❣️💕❣️ I love your videos. Making your mom’s meatloaf next. 🌻🌷🌻
Great idea to use lard for flavor and love the creaminess of the pureed beans. I will try this version next time I make it. I like a lot of beans so I used 3 cans of beans and didn't want to lose any, so to thicken I added 3 small peeled and halved potatoes at the start. I added the beans and precooked aldente pasta once the vegetables, herbs and ham hock had softened then let it all simmer long enough to absorb the flavors. I used olive oil for the sofrito and a ham hock and parmesan rind for extra flavor.
Hi from Italy! I appreciate your curiosity in authentic italian cuisine, and shall not discuss detail about a recepe like this which does not really have any strict rules: the interesting fact it that peole use - and always used - to eat pasta e fagioli in every part of Italy, and each region has its variants. But let me point out one thing which seems really a mistake, possibly a misunderstanding: you really should *never* cook beans in the water they were soaked in - on the contrary, it would be raccomanded to change the water even during the soaking process, if possible. One of the aspects about soaking beans is that they pass onto the water whatever "antinutrients" they contain in their skin. I don't know of any traditional italian recepe cooking beans in the soaking water - but I do know that if there is any, that is simply ... wrong! enjoy pasta e fagioli, and, if I maay suggest, go for pasta e ceci soon as well!!! :-)
Hey Tito, interesting point. I am keen on making sure food is cleaned and safe to eat. Do you think the boiling process might work in killing whatever harmful things there may be?
@@soniccsam Tito is completely right, almost every beans needs to be rinsed and boiled at least 15 minutes to neutralize any protein that our body is not able to handle properly (i.e. Phytohaemagglutinin), personally i absolutely don’t cook anything in the rinse water
I’ve noticed this! You’re usually supposed to rinse them after soaking to ensure you get them clean. It will also-full disclose-cut down on how much intestinal discomfort they may cause
Hi@@soniccsam , as far as I know, it is equally essential to soak the beans, to rinse them (!) after soaking, and then to perfectly cook them in fresh water. (the water used to boil them is safe, even nutrient - it is good to cook the pasta, as in this recipe, but could be used otherwise if you use the beans differently).
Pasta e fagioli is one of those things that when someone mentions it, it makes me instantly crave some. As soon as I saw the preview of the finished pasta at the start of the video I went and put the fagioli in the water. I guess we're eating pasta and fagioli tomorrow :)
Made this dish a couple weeks ago and it turned out amazing ! Now I don't know anymore which dish I like the most between minestrone and pasta fagioli. I saw that sage was a pretty common used herb along with rosemary and I even put a few sage leaves and a garlic clove in the soaking water. I like personally like the use of pancetta and put celery in my soffritto and I like the consistency a little bit thicker but it's the beauty of this dish: everyone can actually choose the consistency according to their taste ! Nice video by the way, keep showing us some delicious traditional italian dishes !
My nonna used to make something exactly like this!! She always called it minestrone so I was never able to find a recipe. Thank you for sharing! I can’t wait to make it
As an Arab I can't tell you how much i love this recipe .... Pinto beans are a staple in our diet and to see it incorporated into Pasta is epic and I can tell this is such a fulfilling recipe and a true comfort food! awesome video keep it up!
I have been making a lot of variations of pasta e fagioli and this is definitely my new favorite (all though I prefer white beans... mostly because I want a different color when the beens have bee pureed) - BTW love this show. practical and applicable walk throughs that can be implemented the same day
I live in North-east Italy and your recepy is the same we use here in Veneto, where it is against the law of the land to add tomato to minestra di fagioli, the beans are always borlotti and the best result are with dried beans, although sometimes I like to use the fresh beans when in season. Rice is sometimes used in Veneto instead of pasta because is a local production, especially Vialone nano cultivar, and that makes the soup gluten free, while in the Alpine region they prefer to use orzo perlato (barley) both in fagioli and minestrone soups, in Trieste you also find krauts/cabbages added to pasta e fagioli, since it is a winter dish and cabbages were one of the few greens avaliable in winter time in northern Italy. In a not too distant past, between December and January every family in every farm used to kill the pork and the tradition is still alive somewere. This task involved all the family members and neighbors were coming to help, once they had finished to do salami, salsicce, pancetta and so on to put in the cellar for the new year, every leftover (skin, ears, feet, tail..) was due to be cooked in pasta and fagioli to make the soup richer and thicker, and this was a big family feast. As the old farmers used to say you don’t waste anything from the pork.
I can only imagine how wonderfully rich and velvety the soup would be using all of those collagen rich pig parts. I'm curious how the seasoning would vary from different regions. Someone mentioned above that they use rosemary and sage. My grandmother was Piedmontese and Lombardo. I don't ever recall her using pancetta or tomato. Are you familiar how it is made in those regions?
Binged this channel during the pandemic months. Funny how the list of supporters scrolls so slowly in the earlier vids when the audience was smaller, and NOW it's just this endless blur of names! Pasta e fagioli is one of my faves.
I made this earlier in the week and it was very good and easy to make. This recipe makes a lot, so I suggest to make it without the ditalini and then add the pasta just for the servings you need that day. If you make all the pasta, it will be too soft next day, so better to add the pasta when you warm it up. This can last for several days if you are the only one eating it.
I cut up and added some thin bits of pancetta to mine and it came out great! I added them with some olive oil to the pot first and let them crisp up like bacon, then removed the pancetta and strained the oil as best I could so any tiny bits didn't burn and add an acrid flavor to the dish. After that I followed the recipe exactly as described in the video, except I sautéed my veggies in pancetta grease and olive oil. I made it kinda too thick by blending too much of the beans, but it was still excellent. I thinned it out somewhat with some vegetable stock I had, but it was still pretty thick. My girlfriend, nephew, mother, and I all loved it. I would recommend for anyone to try this recipe, it's not hard at all. The most difficult aspect of this recipe is getting the consistency you want, but you can always thin it out with some stock or water if you go too far and make it too thick.
Having Romanian roots I've had my share of bean soups, but this is better than most. Creamy and comforting. I added a bit of smoked pork for good measure, but otherwise followed your instructions (oh also cooked it for about 30 mins. in the pressure cooker). Fantastic man!
In Italy, there are almost as many different recipes for "authentic" pasta e fagiolIi as there are Italians. One person make sit this way, another person makes it that way. Which one is more authentic?
Just a tip. This may not be traditional but if you are making more soup than you are going to eat in one meal then it works out better to cook the pasta al dente separately and add it to the hot soup in the bowls as you serve. When you cook the pasta in the soup and store leftover the pasta continues to cook and will be really mushy the next day. You can freeze everything but the pasta for a later meal and cook a bit of pasta when you thaw out the soup.
This is how my grandparents and my mom made pasta e fagioli except instead of lard, they used a ham bone and olive oil. This is my childhood comfort food!
Hate Less Cook More Hoodies teespring.com/stores/notanothercookingshow
The recipe link isn’t working, FYi
Just got mine! Love your channel Steve.
A fantastically humble, delicious Pasta E Fagoli... Thanks for showing us how to do! You have style sir... 🥘😍😎😋👌🏻
@@sean9421 what recipe
Bruh ru Greek?
By an italian, I just wanna tell that you have perfectly caught the real essence of italian cousine. Indeed our dishes often come from poor culture so there are few ingredients and you have to get the most out of them. Sorry for my bad english, great work. Bravo :)
Very true! And your English sounds better than most Americans! Salute
@@tonyming6969 thank you!
Peasant food is often the best.
English was very good. One thing, you should have said "As an italian" instead of "By an italian." Other than that, perfect!
@@willnewman9783 Thanks for the instruction :)
I'm an Austrian and use to travel to Italy several times a year - mostly because of the food :)
I think you must be the best Italian cook who is not native italian. You keep things simple and the way a typical italian nonna would do them.
"Paste e fagioli" really is one of the recipes in Italy that varies from region to region.The way you are preparing it is the one I always liked best.
You can make an Austrian version by adding a little bit of Austrian pork sausage. It will still taste Italian with a little bit of an Austrian nuance.
Funfacts : In Rome we add "cotiche" , it is the outside of the parma ham , the protective skin is very hard and we put inside the dry beans to cook for many hours. We don't blend the beans at last because the cotiche needs a very long time to became soft so the beans fall apart naturally .
The name of the dish is : Fagioli con le cotiche
My mother cooks it that way, and she is from Salerno. 👍
Peasant food is the greatest food, especially when we're talking about Italian peasants. I wish there were a "love" button to click on at times like this. Very well done, man.
"Peasant" food is usually better than the more "refined" foods of the upper crust. Peasants have to be more creative to make what they have to work with taste good.
This looks amazing. One modification I'd make is not to cook the pasta in the soup. Pasta never stops soaking up liquid. The next day the pasta would be mushy and the soup would be spackle.
My family is Italian American from New Haven, and I had never seen the “minestrone” version of pasta fagioli until I was looking for recipes on UA-cam. Yours was the first that looked like what I am used to eating.
The only American food channel italian people watch and love. Is amazing to see someone that really understands what our food means for us and shows it for what it is in reality.
Keep up with your amazing work.
I’m a 68yr old grandma From the south. I’m great on southern food but you have given me a new look at dried beans. I love your videos. You’re great! The men in my family all cook. The women not so much. They are more career oriented. So my boys watch you. Keep it up. I always need something new to cook. 😀👍
Steve, you deliver genuine, quality, well researched and explained ‘foodie’ videos. Always a pleasure to watch and learn! Well done man!
Just a BIG tip here: being from Spain, we have a lot of similar soups; in this soup, you used the same water you soaked the beans over night. Brother, this is a mistake! That water will make you flatulent for a week. You're going to be farting a lot tonight. The reason why beans make you so flatulent is because people make this mistake; there´s too many impurities in the bean`s skin that could affect your intestines during digestion. Always use new, fresh, and clean water after soaking the beans. Other than that, your soup looks amazing. Enjoy.
I just made a different style of beans yesterday, New Orleans style. I dumped the bean water! LOL
Can confirm that. I’m from Bulgaria and we have several similar been soups too. Always throw your soak water and use fresh, your intestines will thank you for it.
Big tip, keeping this in mind!
High level tips from spain! Gratias tio
We do the same thing in Peru, never use that water!
More soup recipes please, I’m so glad I found your channel, the way you cook is so relatable my style of cooking only difference is you are a pro and I’m just a food enthusiast
Hey Steve,
Hope your channel is the most successful UA-cam cooking channel ever!
Wishing you only the best in health and wealth brutha!
You sir are truly a cool guy with great cooking skills and the best sense for what works on camera!
Much love and support from your Aussie fan!!
This channel deserves more views I mean when you cook you go straight to the roots (for example you did a REAL Italian style Alfredo unlike most cooking channels) I can tell you put a lot of work into these vids keep it up. I aspire to become a great cook and you are my example of wat I should be.
Hey my man, it's not "just like peasant food" . . . It IS peasant food! Love your channel !
I have been to Italy on many occasions and it’s so regional, and the Italians care so much about the providence of their food... It’s important to check out different regions so you can see the differences, LOVE this really humble dish! This started as a peasant dish, being composed of inexpensive ingredients, your version is great... 🥘😍😎😋👌🏻
I agree, it’s a brilliant dish 👌🏻
I loved the conversation with Stefano. Having outside, expert opinions on the subject really shows your commitment and a bit of humility. I was planning on making a vegetable soup this week, I think I will go ahead and make this instead!
Stefano was mega chill
Oh man. Throw a parm rind in there and go to town. That looks so good.
For sure! Some pork belly will do wonders too!
@@ItalianFoodBoss Or any other type of chopped or ground and browned pork. You need meat.
Dude I keep watching you render Italian recipe on Italian recipe and you are the only youtuber to consistently ace it. You understand the core principle, as somebody already said: Italian cuisine is poor in origin. You have to get the most out of very little. This looks like a great pasta e fagioli. Bravo! I hope you grow your channel, you deserve it!
That is almost identical to the way my grandmother and mother made Pasta e Fagioli with the exception that they used Basil instead of Rosemary, did not use garlic, and they mashed the beans in lieu of pureeing them. I still make it that way today and eat it at least once per week, Oh, and I throw in a couple of rinds of Pecorino Romano.
Growing up Italian
I am 1st generation Canadian Italian
That soup tranotizes me...lol
Brings back memory
No child likes beans... .
Not ne...
I love our food.. every region is different..enjoy food & all the different flavors
Beautiful.... brings back the innumerable times my mom made Pasta e Fagioli. GREAT AND SIMPLE RECIPE. Bravo.
My daddy made it much like this. His father was directly from Sicily and made it the same way. He used pinto beans , pancetta, onions. Garlic, pasta and herbs. It was delicious.
I only opened the video to check if he was going to dump the soup on the cutting board.
Bruh 😂😂😂
lmao
Brutal.
😂😂😂
Jònsi Moz Argento you are Ridiculist
I must try this recipe. it looks delicious. That is one if my favorite soups.However, I was taught never to use the water the beans are soaked in as it can cause digestive discomfort. I found it interesting that you use it. I enjoy your show and recipes!
Yes I agree with that , I would switch the water out and replace it with fresh water because I want to add either baking soda or something else to the soaking water to make the beans more digestible. The suggestion to add the parmesan rind when cooking is also a really good one ; in our house my mother always made this with sage, Rosemary, and spicy pepper.
"forever ditalini"..love it!..i'm actually making this tonight..soup weather here in Pa..love the recipes where i can make them vegetarian..good job man..
This is one of my favorite dishes, it’s so comforting, so good, and so perfect. I loved when my Nonna made it, I wish I could make mine like hers. I was so confused the first time I went to a restaurant, ordered Pasta e Fagioli and I got a bowl of soup!
my grandma used to make it with some potatoes too. I love pasta e fagioli :D
I remember visiting Italy as a kid where my aunt's 93 year old mother-in-law served me this, and I've never forgotten the taste. I have not been able to find the recipe until now. Now I can make it. Thanks a bunch :)
I’ve made both versions of this soup and love both. I’m Canadian so I make my “Canadian version”. Similar to the American version but I use parm rind and a hot sausage from my fave Italian grocer, Nicastros here in Ottawa. They make all the sausage in house and it’s the only Italian sausage I like. Your soup looks fantastic
For a Canadian version, just add a spoon of maple syrup to the large pot to round out the flavor in a subtle way. Adding a small amount of sugar is a Vietnamese technique. It’s a subtle change though
I had never thought to do this with pinto beans. Living in Texas I may need to give this a try
Same thing. I guess it’ll be in Texas twice this month.
That's the best recipe for Pasta e Fagioli I've ever seen. Making it for sure.
Some sage from my tiny garden is going in when I make this. 😋
this is the only american guy on youtube that knows how to cook, that wants to learn, that knows the value of the ingredients
Just made this tonight and WOW!! Just like my dad used to make. Childhood memories in a bowl. My dad would sometimes add ham to his. This was awesome and easy.
Very Interesting recipe. If you skip the lard, you've got a great Vegetarian Dish, man, w lots of good carbs and lots of proteins. It's both good for pre-workout and post-workout too !
I love "Pasta e Fagioli" - for me the perfect hearty dish for cold autumn and winter days...
This interpretation of Pasta E Fagioli looks amazing. I just made some tuscan white bean and kale soup, but I may have to make a run to the store to make this tomorrow. Gotta love soup season.
Brother I’m Italian and that looks like a pasta e fagioli I would defined eat and enjoy! Great job man! Love from Italy 🇮🇹
The soup looks amazing, thank you.
And a bonus blender cleaning trick. Nice.
Couple things... first of all, you had me at "lard." Secondly, blender cleaning trick is BRILLIANT!
i love how thoughtful and careful a cook you are.....i like the texture of whole beans so i only do half of them....its wonderful to have in the fridge in December!!! Im making some now...ps i had so much fun with your 'eggplant cutlet and sweet balsamic sauced pepper' super sandwhich i made a giagante for my Mercedes staff and mechanics....they loved it..
I love to make all my soups with my Parmesan crusts. It adds that something that just makes it over the top yummy.
my great grandmother used to make it i loved it thanks for the video's
Thank you. Nicely done. I hope you keep it up. Great teacher and appreciate your videos. Food is the door to the heart.
Yessss! My favorite comfort food, also thanks for all the effort and research you do to make it as good as the original 😊
I heard Dean Martin say "...like a paste fazool" when singing "That's Amore". I was very curious and googled it then made it. I luv it. Been making it in for the past 15 years, usually in winter. I add celery and Parmigiano rinds to mine.
I would love to try this with the pinto beans! My dad made something like this with some ham, canned white kidney beans, and threw in a parmesean rind at the start to flavor the broth. I have a lot of pinto beans to use up and this looks like a great way to do that. Also, ditto on the ditalini, those noodles are also so good in a french pistou.
Whenever I've had this in Tuscany, the home of the "mangia-fagioli", they held back about 1/4 of the beans and mix them in whole at the end.
Ciao a tutti, i am half german half italian, living here in Brunswick in Germany, have cooked a bean soup and Pasta haha many greetings :)
Great recipe! I always add pancetta to flavor the broth and I use Cannellini beans. This is a great recipe.
I made this amazing Pasta E Fagioli.
I ran into a little problem. My fault, or my beans.
Started yesterday, used SOAKED pinto beans. All your ingredients.
Beans would NEVER GET SOFT.
All day! Never gave up.
I read they could have been old beans. Anyway …. Long story short, next day, put back on heat with good simmer for about another hour.
Kept tasting. They got soft finally!!!!!
I just puréed them and it looks
really good. Ready for the Ditalini.
I’m excited. Added a little hot 🌶
I’ll take a picture, but the flavor is there OMG ❣️💕❣️
I love your videos. Making your mom’s meatloaf next. 🌻🌷🌻
Did you add salt to the beans when cooking? Salt will make them seize and will take forever to get soft.
great to have the guest expert...nice job...you my man are an artist
Oh boy that looks fantastic. Will be on my list of things to try making. Thanks!
Really good explanations. Thank you. Buone spiegazioni. Grazie.
Your channel is full of great authentique iIalian recipe !!! You're the best !
Great idea to use lard for flavor and love the creaminess of the pureed beans. I will try this version next time I make it.
I like a lot of beans so I used 3 cans of beans and didn't want to lose any, so to thicken I added 3 small peeled and halved potatoes at the start. I added the beans and precooked aldente pasta once the vegetables, herbs and ham hock had softened then let it all simmer long enough to absorb the flavors. I used olive oil for the sofrito and a ham hock and parmesan rind for extra flavor.
Really healthy. Grew up eating this delicious soup. Thank you.
Hi from Italy! I appreciate your curiosity in authentic italian cuisine, and shall not discuss detail about a recepe like this which does not really have any strict rules: the interesting fact it that peole use - and always used - to eat pasta e fagioli in every part of Italy, and each region has its variants.
But let me point out one thing which seems really a mistake, possibly a misunderstanding: you really should *never* cook beans in the water they were soaked in - on the contrary, it would be raccomanded to change the water even during the soaking process, if possible.
One of the aspects about soaking beans is that they pass onto the water whatever "antinutrients" they contain in their skin.
I don't know of any traditional italian recepe cooking beans in the soaking water - but I do know that if there is any, that is simply ... wrong!
enjoy pasta e fagioli, and, if I maay suggest, go for pasta e ceci soon as well!!! :-)
Hey Tito, interesting point. I am keen on making sure food is cleaned and safe to eat. Do you think the boiling process might work in killing whatever harmful things there may be?
@@soniccsam Tito is completely right, almost every beans needs to be rinsed and boiled at least 15 minutes to neutralize any protein that our body is not able to handle properly (i.e. Phytohaemagglutinin), personally i absolutely don’t cook anything in the rinse water
Tito, I agree. Eat these beans without changing the soaking water and you’ll be making/hearing noises you’ve never heard before.
I’ve noticed this! You’re usually supposed to rinse them after soaking to ensure you get them clean. It will also-full disclose-cut down on how much intestinal discomfort they may cause
Hi@@soniccsam , as far as I know, it is equally essential to soak the beans, to rinse them (!) after soaking, and then to perfectly cook them in fresh water. (the water used to boil them is safe, even nutrient - it is good to cook the pasta, as in this recipe, but could be used otherwise if you use the beans differently).
An Italian bowl of pure comfort ❤️
Pasta e fagioli is one of those things that when someone mentions it, it makes me instantly crave some. As soon as I saw the preview of the finished pasta at the start of the video I went and put the fagioli in the water. I guess we're eating pasta and fagioli tomorrow :)
Pasta e fagioli is one of my favorite soups. I can't wait to make this.
Made this dish a couple weeks ago and it turned out amazing ! Now I don't know anymore which dish I like the most between minestrone and pasta fagioli. I saw that sage was a pretty common used herb along with rosemary and I even put a few sage leaves and a garlic clove in the soaking water. I like personally like the use of pancetta and put celery in my soffritto and I like the consistency a little bit thicker but it's the beauty of this dish: everyone can actually choose the consistency according to their taste ! Nice video by the way, keep showing us some delicious traditional italian dishes !
Holy smokes, I have all those ingredients on hand! I’m going in!!!
Update: I went in and didn’t regret it! Tastes way better than one might think.
My nonna used to make something exactly like this!! She always called it minestrone so I was never able to find a recipe. Thank you for sharing! I can’t wait to make it
As an Arab I can't tell you how much i love this recipe .... Pinto beans are a staple in our diet and to see it incorporated into Pasta is epic and I can tell this is such a fulfilling recipe and a true comfort food! awesome video keep it up!
That's neat, never knew beans were a big part of arabic cuisine
I have been making a lot of variations of pasta e fagioli and this is definitely my new favorite (all though I prefer white beans... mostly because I want a different color when the beens have bee pureed) - BTW love this show. practical and applicable walk throughs that can be implemented the same day
I live in North-east Italy and your recepy is the same we use here in Veneto, where it is against the law of the land to add tomato to minestra di fagioli, the beans are always borlotti and the best result are with dried beans, although sometimes I like to use the fresh beans when in season. Rice is sometimes used in Veneto instead of pasta because is a local production, especially Vialone nano cultivar, and that makes the soup gluten free, while in the Alpine region they prefer to use orzo perlato (barley) both in fagioli and minestrone soups, in Trieste you also find krauts/cabbages added to pasta e fagioli, since it is a winter dish and cabbages were one of the few greens avaliable in winter time in northern Italy.
In a not too distant past, between December and January every family in every farm used to kill the pork and the tradition is still alive somewere. This task involved all the family members and neighbors were coming to help, once they had finished to do salami, salsicce, pancetta and so on to put in the cellar for the new year, every leftover (skin, ears, feet, tail..) was due to be cooked in pasta and fagioli to make the soup richer and thicker, and this was a big family feast. As the old farmers used to say you don’t waste anything from the pork.
I can only imagine how wonderfully rich and velvety the soup would be using all of those collagen rich pig parts. I'm curious how the seasoning would vary from different regions. Someone mentioned above that they use rosemary and sage. My grandmother was Piedmontese and Lombardo. I don't ever recall her using pancetta or tomato. Are you familiar how it is made in those regions?
Can't wait to try this! All your recipes that i've tried are now my favorites :) thanks for sharing
Buongiorno...Questa ricetta e molto buonissimo e bellissimo 😀🇮🇹
Binged this channel during the pandemic months. Funny how the list of supporters scrolls so slowly in the earlier vids when the audience was smaller, and NOW it's just this endless blur of names! Pasta e fagioli is one of my faves.
Love your style and teaching. Can’t wait to make some soup!
As soon as I finish my parmesan, I'm going to make your recipe with the parm crust. Thanks, it looks amazing!
We are originally from Calabria. Our recipe is a bit thicker but I liked your version. Thank you.
You rocked it Steven, yet once again 👏!!!
Excellent !!!
Always enjoy the regular format but the dialogue in this covered areas most of us watching might ask about....extra insight.
I made this earlier in the week and it was very good and easy to make. This recipe makes a lot, so I suggest to make it without the ditalini and then add the pasta just for the servings you need that day. If you make all the pasta, it will be too soft next day, so better to add the pasta when you warm it up. This can last for several days if you are the only one eating it.
Just made this tonight, came out awesome !!
I tried, it was delicous. I have to say that it is tricky to know when you can blend your beans. Love the video
That blender trick I definitely use. But this dish looks solid and since everyone in my household is sick we’ll definitely need a soup
Didn’t know this one. Looking forward to try it. Thank you for putting it on the spot!
I cut up and added some thin bits of pancetta to mine and it came out great! I added them with some olive oil to the pot first and let them crisp up like bacon, then removed the pancetta and strained the oil as best I could so any tiny bits didn't burn and add an acrid flavor to the dish. After that I followed the recipe exactly as described in the video, except I sautéed my veggies in pancetta grease and olive oil. I made it kinda too thick by blending too much of the beans, but it was still excellent. I thinned it out somewhat with some vegetable stock I had, but it was still pretty thick. My girlfriend, nephew, mother, and I all loved it. I would recommend for anyone to try this recipe, it's not hard at all. The most difficult aspect of this recipe is getting the consistency you want, but you can always thin it out with some stock or water if you go too far and make it too thick.
Thanks looks great a little varieations sure it taste great too!
Mia nonna used to make Pasta Fazul. It was a soupy texture. She added a bit of red sauce to give it a nice rose color.
As a tejana I love me some beans. I will be making this recipe this weekend.
We eat the most delicious food when we are broke,also the most healthy 🇨🇦🙏
Finally!! Pasta e fagioli the way I remember my nona always making it!
Oh, man! I wasn’t ready! Can’t wait to try!
This looks so much better than what I've seen at restaurants.
this looks delicious
Also reminds me of the Mike Birbiglia bit
"No dad you'll have the Pasta e Fagioli just like everyone else"
Having Romanian roots I've had my share of bean soups, but this is better than most. Creamy and comforting. I added a bit of smoked pork for good measure, but otherwise followed your instructions (oh also cooked it for about 30 mins. in the pressure cooker). Fantastic man!
In Italy, there are almost as many different recipes for "authentic" pasta e fagiolIi as there are Italians. One person make sit this way, another person makes it that way. Which one is more authentic?
The blender trick is genius, I've always hated using the blender because of the cleanup
Just a tip. This may not be traditional but if you are making more soup than you are going to eat in one meal then it works out better to cook the pasta al dente separately and add it to the hot soup in the bowls as you serve. When you cook the pasta in the soup and store leftover the pasta continues to cook and will be really mushy the next day. You can freeze everything but the pasta for a later meal and cook a bit of pasta when you thaw out the soup.
I agree.😊
Love the recipe.. gonna try it out..
BtW.. Smile more Steve 😉 we like it.
I'm a vegan and i love your channel. Anything that can be veganized i am definitely gonna watch and probably try myself
This is how my grandparents and my mom made pasta e fagioli except instead of lard, they used a ham bone and olive oil. This is my childhood comfort food!
I love how he eats this with bread even tho it's pasta with beans (which are also fairly high in carbs).
I'm italian and that looks like a GREAT pasta e fagioli!