To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com
Instagram: http://www.instagram.com/mrsvitale
Official Facebook Page: http://www.facebook.com/LauraintheKitchen
Contact: Business@LauraintheKitchen.com
Twitter: @Lauraskitchen
source
Grandma only called this pasta fesool. When I got older and looked it up online I had never heard it called fagioli. Same with the meat pie we had every easter. All my life it was preciuotto pie. When I searched for a recipe on ytube I was getting results that sounded like what I was looking for but never heard of pizzagaina, oh my lord! I dont even know how to search for the sweet pie.
My Nona made it with onion, garlic and no celery or any veggies. I don’t like the parm rind in anything.
Sundays with cornbread
SUBTITLES , PLEASE
May I ask if this dish can be reheated the next day?
Go Laura 😮
Yum!!!!!!!!!!!!!!!
Greetings from Pittsburgh Pa. I'm all Italian half Secilian and Calabasas. Love your recipes. Ours is different but yours looks good.
Mmmm
Not sure why you don’t chop the garlic and put it with the pancetta to bring out the flavor….and just boil it whole?? Boil a lot of it. And gummy pasta if you don’t cook it separately. Italian family here. We don’t a little different.
I grew up in Connecticut and every time I eat Matzo Ball Soup it makes me cry. A grown man… My mother made the best Matzo Ball Soup. Hard to find now that I live in Texas.
Do you have a video on how to cook hard beans so that they can be used for the soup? I never grew up with beans, but I would love to try doing them on my own. I just can never find a way to do them!
Hi I'm from Pittsburgh Pa. I grew up with that meal only not as good as yours. I'm all Italian half Secilian and half Calabreas.
I Love your recipe and Stories!
my favourite memory is making tiny meatballs with my cousins at christmas for the lasagna the whole family was in the kitchen doing something ou job was shaping the tiny meatballs😏
Its SUMMER IN NEVADA AND ITS MY DINNER. YES comfort food . No matter its 115 degrees outside . This to me is LOVE
Every time I cook my own beans, they come out grainy, ie hard. I follow the recipe cooking time. What am I doing wrong?
Hi Laura, just made this last Saturday, and it is so delicious! One question: How do you keep the Parmesan rind from taking apart during the simmer? I put three in, could only find two and bits of the third 🤣
I’m from NY originally and my family is Portuguese and we had a lot of dishes that were comfort food, and one in particular is collard green soup with Portuguese sausage (caldo verde) growing up in a Portuguese household that soup was made pretty much every week and eaten in the summer. I love All your recipes! Buono appetito! 👩🍳 ❤️
Pasta Fazool aka Pasta Fagioli (pasta and beans) was a dish created by the poor people of all Italia's regions to create a filling meal with whatever they had on hand . It varies by geographic region in Italy , the U.S and all over the world . Trying to make an authentic version is difficult because of cultural differences separating the regions . Recipes in general are subject to individual interpretations , so make it to your own liking .
can you use canned cannelini beans or dried great northern beans? thats all i can find
Your such a Doll! So sincere I enjoy watching your videos, I’m Sicilian from Palermo …Buon Appetito Laura!
Ive been watching quite a few videos on how to make this and I gotta say, this one attracts me the most 👌🤤
It kind of resembles how we make our traditional pea-soup. Soaking the peas overnight, preparing the rest of the ingrediënts and lastly putting all of it together in a big pot and simmer for a few hours until the peas kind of fall apart. That is what we grew up with at my grandmas house ❤ I will try this one soon, but all of a sudden also craving the pea-soup 🙈
My Nana and mother had their own version of pasta fasool. Use fat back or salt pork, onion, garlic in thin tomato broth. Then strain through mesh. Only the thin broth, beans and pasta in final soup. Oh my nothing better!!! Still make once a week.
2 and a half minutes in and she doesn’t mention the type of bean. 👎
You deserve an academy award of cooking dear Italian lady Laura.
I had to use White kidney bean's but otherwise a great recipe Laura, it's getting cold in Toronto..lol.
Sharing recipes is the absolutely best way to share the cultures around the world. Thank you.
Thank you for your cooking shows Laura. I love that you bring your recipes and stories into my kitchen. THE BEST FOOD IS MAGICK. Yay. Laura… Your my kitchen Goddess
We had it with ham hock and some tomatoes sauce
Finally. A recipe that looks similar to my Nonna's Fasool. Ill definitely be trying this!
My Nana was from Abruzzi. Her pasta fazul was broth with all you added here and the end of a prosciutto instead of pancetta.
Then she pureed it all before adding the pasta!
My favorite soup! I grew up on matzo ball soup that I still love. But pasta fagiole always brings me back to my 1st trip to Italy! I can’t wait to make this!
This looks amazing especially with the pancetta.