I freeze those tough fennel stalks, celery ends, carrot tops and peels, onion skins, root ends, tops, etc. When I get a big bagful, I put them in the crockpot with a bay leaf, peppercorns, maybe one carrot or a celery stalk(I tend to have mostly onion), chicken pieces or bones, fill with water, then cook for hours. Strain and you have homemade stock! Parsley stems, cilantro stems, bell pepper tips are all stock makings. You can do this for veggie stock or whatever bones you have. I always have stock in the refrigerator! And I don't waste all that flavor!
I love this…im going to start doing this. We go through quite a bit of stock in my house, and it gets expensive if you buy it every time! Thank you for the tip
This recipe is a GIFT. I can not overstate this is truly one of the best things I've ever made.. and that's really saying something. My cooking has gotten better since I have started picking up Carla's techniques and this is such a quintessential Carla recipe! The flavor pay off is INSANE. This will be in my forever rotation!!
Carla is spot on correct about soaking beans for a soup in salted water. Note that adding salt to bean-water will make them firmer, which is what you want in a soup. Conversely, if you are hydrating beans for a salad don't add salt to the water. Thanks for the soffritto education.
FAZOOOOL! After a 6 hour journey, my partner and I sat down to the most outrageously, earth-shatteringly, delicious meal we've made since going vegetarian. Used 1t seaweed flake as an anchovy sub. Incredible recipe! Love in a bowl
Making this as we speak! My roommate is Italian and she had a big presentation today so hopefully this will gain her seal of approval and give her a little taste of home!
Unless the soup is getting eaten at once, I keep the pasta out and then just add a handful to the bowl. The small pastas heat just fine when the hot soup hits the bowl. Otherwise leftover soup with pasta gets mushier with every reheat.
To all my fellow plant based homies: You can substitute the anchovies for Yondu if you can find it at your local Korean market! Adds a really nice depth of umami the same way anchovies do and it's made from veggies!
Gosh I love your videos! I’ve been making almost every single one of your recipes. Thank you, a thousand times, for giving me the confidence and also developing the love of cooking! 💛
Had a Guinea pig for six years, she passed away late 2021, who always ate my veggie and fruit snacks! Still miss her daily, but she lived a long happy life! 💕🐹
Carla - not sure whether or not you're aware of this but you're just the coolest human. Your humour is so natural and organic. Your videos aren't just about the food it's about the fun, family and festivities! Thank you especially for the inclusive + veggie friendly recipes x
My wonderful daughter-in-law gave me some Rancho Gordo beans for Christmas. They are the BEST beans I’ve ever had! I love Carla’s updated version! No pork! Yay!
as much as i love watching Carla speak, it would be a great to see whats in the pot. would really help as i cook along whether im messing up or not. thanks!
For the love of all that is tasty, don't think about making the recipe, just DO IT. I am a pasta fagioli fanatic and this is the BEST version EVER. NO contest. I love the old version but this one....hebdjsbdkwnfks..ahhh! The umami! Those anchovies do some WORK. That parm rind....UMPHF! The fennel is so gentle and luxurious. Yesssssss Carla! Queen of beans!
I made this and oh my word!!! So much flavor and texture. My family loved it and it will be a Sunday standby in the colder months. So so very delicious. I have bought every book and I live in Australia. The method for pie dough made me a fan, and this recipe is enriching my fandom.
Carla, my partner and I just made this soup over the weekend (after making your OG pasta e fagiole numerous times) - and I have to say . . . , this one might be my favorite!! Thank you for these amazing recipes. Cheers to the next one!
Can’t get enough of this soup recipe! I’m working through my first Rancho Gordo order and this recipe really showcased the cranberry beans. I’ll be making it again this week with the Royal Corona beans and am so excited, soup season is the best time of the year!
Great recipe, thank you! I’ve had and made good fagiole, and this recipe is probably the best. I must admit I was skeptical while adding the spices, however were we surprised. Thanks again
I've been making the recipe (a veg version) you did on BA for years. Can't wait to try this update. It's the end of summer here in Australia so we're coming into soup season.
I learned to soak beans in salted water from Kenji Lopez-Alt maybe a decade ago and it totally changed my bean game. Also if you want to eventually puree the beans (like with hummus or black bean soup), baking soda alters the structure and makes it much easier to end up with a smoother result.
Just made this today to help detox after a gluttonous week in Mexico 😂 Incredible recipe and worth the time for the soffritto and dried beans. Made vegan without the parm and anchovies - amazing!
This is literally my favorite dish to make. Your original fagioli recipe changed the way I cook soups and pastas and I am eternally grateful 🥲 can't wait to try this improved version! Question - how long would you say this recipe took, from start to finish? (Not including soaking the beans) Thank you Carla!! pasta queen of my heart!
If you pound the onions into a paste in a mortar and pasta, it actually tastes better. I'm not being weird or channelling Andy...I swear it is worth the effort. The rest you can use a mortar and pestle, but the onions...the onions...
Last Sunday I just made Carla's pasta e fagiole that was featured on the Bon Appetit channel. The pork boiled for 4 hours, so this version seems far easier timewise, so I'm definitely trying it out. 🤗
Great recipe! Next time try using a parm grater with your dried mushrooms, will almost be a powder. Add when you add spices to bloom a little in the oil. My special secret Unami trick for soups and casseroles.
I need to make this soup....I've been growing hydroponic lettuce and mini pac choi this winter and that might be a good spin it addition instead of kale.
Like Rebecca, I freeze and make a stock when I get enough. No bones to keep it vegetarian.. If I have enough mushroom stems/scraps I include those. It makes a wonderful mushroom broth for soups or sauces.
I’m literally cooking your old Fagioli recipe RIGHT NOW!!! Can’t wait to try this version next time😊… my pre-soaked cannellini beans are taking forever to cook - I’m past the 2 hr point & they are still really firm. Did I do something wrong?
I have rabbits and they DO love fennel and it's an approved as good to eat by the House Rabbit Society! Wanted to mention HRS since not all vegetables are good for bunnies but are still feed to them regularly since there isn't a lot of education on feeding bunnies
Thank you for this. We have wild cottontails that come into our little hedge and I normally throw out celery and the other day cilantro, but wondered about their feed needs.
That's what I do. Carrot ends and peel, onions, celery, bits of tomato scraps, mushroom stems all go in a container in the freezer for stock-making later.
I am laughing a lot because it’s actually pasta e FAGIOLI😂😂with the final I (in Italy we read the I letter like you read the E). your pronunciation is the actual “dialetto” = regional italian slang which is not a write down (fazol) 😊😊 Recipe always very close to the original Italian one…pretty accurate ❤❤❤❤
Stronger, smarter, better, faster?? That sounds like a lot to ask of a humble bowl of bean soup. But does Carla Lalli Music deliver? Of *course* she does!! 😊👍🏻😋😋😋😋😋😋
Carla...I am a Rancho Gordo bean gal. I soaked the Cannelini beans overnight with the salt. I cooked it today and the taste is exquisite! I found my beans took well over an hour to cook and were a bit tough. I have never salted my beans in a pre-soak. Do you think that may have made them not want to break down?
My veg scraps have three directions: Freezer bag for veg broth on the regular; compost; and yes - bunnies! Our daughter can't have her rabbits at her apartment, so they live in our barn.
Soaking beans helps to leach out the stuff in beans that makes them gassy and hard to digest. So if you don't drain off the soaking water, the beans will be harder to digest.
Does the video use the ingredients needed for 2x soffritto the recipe calls for or does the annotation have the correct amount for 1x soffritto and she's just doubling it later?
If you had to choose between pasta and beans for the rest of your life, what would you do?!!!
pasta! less gas for me ;p
Pasta Pasta
Beans 100%, noting more comforting to me than a bowl of beans. Maybe you could also get sneaky and make pasta out of beans 😊
Beans no question
Mostly just cry tbh
I freeze those tough fennel stalks, celery ends, carrot tops and peels, onion skins, root ends, tops, etc. When I get a big bagful, I put them in the crockpot with a bay leaf, peppercorns, maybe one carrot or a celery stalk(I tend to have mostly onion), chicken pieces or bones, fill with water, then cook for hours. Strain and you have homemade stock! Parsley stems, cilantro stems, bell pepper tips are all stock makings. You can do this for veggie stock or whatever bones you have. I always have stock in the refrigerator! And I don't waste all that flavor!
Queen
You must come from a cold poor country where veggies are truly scarce. The scrap compost goes into the soil to enrich the soil for us. 😅
I do the same! It's free veggie stock!
I do exactly the same! I freeze some of the stock in ice cube trays and keep them in freezer bags for when I just need a few.
I love this…im going to start doing this. We go through quite a bit of stock in my house, and it gets expensive if you buy it every time! Thank you for the tip
This recipe is a GIFT. I can not overstate this is truly one of the best things I've ever made.. and that's really saying something. My cooking has gotten better since I have started picking up Carla's techniques and this is such a quintessential Carla recipe! The flavor pay off is INSANE. This will be in my forever rotation!!
Carla is spot on correct about soaking beans for a soup in salted water. Note that adding salt to bean-water will make them firmer, which is what you want in a soup. Conversely, if you are hydrating beans for a salad don't add salt to the water. Thanks for the soffritto education.
FAZOOOOL! After a 6 hour journey, my partner and I sat down to the most outrageously, earth-shatteringly, delicious meal we've made since going vegetarian. Used 1t seaweed flake as an anchovy sub. Incredible recipe! Love in a bowl
Carla is my comfort chef. Has been for years. ❤
Making this as we speak! My roommate is Italian and she had a big presentation today so hopefully this will gain her seal of approval and give her a little taste of home!
Well, did she like it?
Unless the soup is getting eaten at once, I keep the pasta out and then just add a handful to the bowl. The small pastas heat just fine when the hot soup hits the bowl. Otherwise leftover soup with pasta gets mushier with every reheat.
I have been obsessed with this recipe since the BA video. Its my favorite soup… grateful for Carla. Love this revisit!
To all my fellow plant based homies: You can substitute the anchovies for Yondu if you can find it at your local Korean market! Adds a really nice depth of umami the same way anchovies do and it's made from veggies!
yes, or miso I was thinking
I've heard of that product. I think I'll use veggie worcestershire sauce.
Yondu is great!
Gosh I love your videos! I’ve been making almost every single one of your recipes. Thank you, a thousand times, for giving me the confidence and also developing the love of cooking! 💛
Had a Guinea pig for six years, she passed away late 2021, who always ate my veggie and fruit snacks! Still miss her daily, but she lived a long happy life! 💕🐹
Carla - not sure whether or not you're aware of this but you're just the coolest human. Your humour is so natural and organic. Your videos aren't just about the food it's about the fun, family and festivities! Thank you especially for the inclusive + veggie friendly recipes x
My wonderful daughter-in-law gave me some Rancho Gordo beans for Christmas. They are the BEST beans I’ve ever had! I love Carla’s updated version! No pork! Yay!
as much as i love watching Carla speak, it would be a great to see whats in the pot. would really help as i cook along whether im messing up or not. thanks!
I have two bunnies to feed veggie scraps to! And you're right, they absolutely love fennel fronds
For the love of all that is tasty, don't think about making the recipe, just DO IT.
I am a pasta fagioli fanatic and this is the BEST version EVER. NO contest.
I love the old version but this one....hebdjsbdkwnfks..ahhh!
The umami! Those anchovies do some WORK. That parm rind....UMPHF!
The fennel is so gentle and luxurious.
Yesssssss Carla! Queen of beans!
Carla, your videos are the only thing getting me through my law school midterms! ♥
I made this and oh my word!!! So much flavor and texture. My family loved it and it will be a Sunday standby in the colder months. So so very delicious. I have bought every book and I live in Australia. The method for pie dough made me a fan, and this recipe is enriching my fandom.
Carla, my partner and I just made this soup over the weekend (after making your OG pasta e fagiole numerous times) - and I have to say . . . , this one might be my favorite!! Thank you for these amazing recipes. Cheers to the next one!
Can’t get enough of this soup recipe! I’m working through my first Rancho Gordo order and this recipe really showcased the cranberry beans. I’ll be making it again this week with the Royal Corona beans and am so excited, soup season is the best time of the year!
mmmmffff THIS iteration of pasta fazooool looks positively scrumptious~~~ tank u carla lalli music
Thanks for the lovely recipe and video!
Why have I never noticed your tat before? Love!
What a cute ode you gave at the very end of the video! Adorable and meaningful outro!!!
Great recipe, thank you! I’ve had and made good fagiole, and this recipe is probably the best. I must admit I was skeptical while adding the spices, however were we surprised. Thanks again
Thank Carlo 4 super recipe.Thank you.Hi from Germany ❤
I've been making the recipe (a veg version) you did on BA for years. Can't wait to try this update. It's the end of summer here in Australia so we're coming into soup season.
Can you spinach as your green?
I learned to soak beans in salted water from Kenji Lopez-Alt maybe a decade ago and it totally changed my bean game. Also if you want to eventually puree the beans (like with hummus or black bean soup), baking soda alters the structure and makes it much easier to end up with a smoother result.
Just made this today to help detox after a gluttonous week in Mexico 😂 Incredible recipe and worth the time for the soffritto and dried beans. Made vegan without the parm and anchovies - amazing!
I am *still* obsessed with your famous brothy beans!! Om to the nom! Make them often.
So good I can smell it from here. Thank you, Carla (and fam.)
This is literally my favorite dish to make. Your original fagioli recipe changed the way I cook soups and pastas and I am eternally grateful 🥲 can't wait to try this improved version! Question - how long would you say this recipe took, from start to finish? (Not including soaking the beans)
Thank you Carla!! pasta queen of my heart!
Thank you! I would say 15 mins to prep the veg, 40 mins to make the soffritto, and 90 mins to cook the soup all the way through. Allow 2 hours?
If you pound the onions into a paste in a mortar and pasta, it actually tastes better. I'm not being weird or channelling Andy...I swear it is worth the effort. The rest you can use a mortar and pestle, but the onions...the onions...
Well, i cook this soup last week and im cookink it again today egen ,like in 3 days.Super good. Thanks Carla.With love from Germany.
The giving bean was my favorite part of this video 😂 can’t wait to try this recipe!
I'm making fazool today - so happy to see this" new and improved" version 😄
Looks awesome.....Little over the top on the beans :) ...Im going with canned...I'm also adding Thai chilis.
I maked your mom's soup 2 and was Gr8. Luv your recipes ❤❤❤
Can you be my mom?! Lol love listening to you and the details you give when cooking. I feed my scraps to my chickens and goats.
Made this over the weekend- it was delightful 💜💜
I love fennel -- i use those cast-off tough bits in stock. It's wonderful. Just freeze it for the next pot of stock you're making.
I finally got around to making this tonight, and wow, what a flavor bomb. Definitely a new family repeat fave.❤
This is has been my favorite soup recipe for years! Can't wait to try the improvements!!!
Fazoole! Love the updates.
My bunny loves his veggie snacks!
Carla saying “yaaaas” and “the bean is giving”
Last Sunday I just made Carla's pasta e fagiole that was featured on the Bon Appetit channel. The pork boiled for 4 hours, so this version seems far easier timewise, so I'm definitely trying it out. 🤗
I'm very excited to make this. Carla's Perfect Pot of Beans is a staple in our house, this seems like a more luxurious version of it.
"Bublage". Carla is a national treasure.
Recipe Evolution with Carla & Co. 😍
Looks incredible
Great recipe! Next time try using a parm grater with your dried mushrooms, will almost be a powder. Add when you add spices to bloom a little in the oil. My special secret Unami trick for soups and casseroles.
I need to make this soup....I've been growing hydroponic lettuce and mini pac choi this winter and that might be a good spin it addition instead of kale.
Nice one Carla 🙂 you just made your Bon Appetite one redundant. Good move -chef’s kiss-
I've been making this, from an older video of yours, from NYC. Just delicious.
I not only put soak in my soaking beans but a clove or two of garlic....really makes the beans so good.
Making this soup tomorrow for a convalescing friend. A hug in a bowl! ♡
Like Rebecca, I freeze and make a stock when I get enough. No bones to keep it vegetarian.. If I have enough mushroom stems/scraps I include those. It makes a wonderful mushroom broth for soups or sauces.
So good ❤
I’m literally cooking your old Fagioli recipe RIGHT NOW!!! Can’t wait to try this version next time😊… my pre-soaked cannellini beans are taking forever to cook - I’m past the 2 hr point & they are still really firm. Did I do something wrong?
Just watched the video for the first time and realized we make pasta e fagioli almost the same 😊
Ooh, upping your game with the tattoo! You’re even cooler than we all suspected 😎
"I always do an extra handful, cuz I'm nervous." Same, Carla, same.
Fagioli, Carla! Also, never not putting shiitake mushroom in it anymore!
I have rabbits and they DO love fennel and it's an approved as good to eat by the House Rabbit Society! Wanted to mention HRS since not all vegetables are good for bunnies but are still feed to them regularly since there isn't a lot of education on feeding bunnies
Thank you for this. We have wild cottontails that come into our little hedge and I normally throw out celery and the other day cilantro, but wondered about their feed needs.
Yum. It's definitely a pasta kind of night.
I’ve actually never had this dish! I’m excited to try it. P.s I love Borderline Salty sooo much! Will there be more episodes?
Yes! Petition for more Borderline Salty episodes!
Looks delicious!
Why onion vs leeks? I cook your BA recipe often and have liked the leeks.
I would use the veggie scraps for making broth
That's what I do. Carrot ends and peel, onions, celery, bits of tomato scraps, mushroom stems all go in a container in the freezer for stock-making later.
I made the first version of this dish for good luck over the new year. Can't wait to try the new and improved version.
Love you babes 💗💗 you’re the best Carla
I am laughing a lot because it’s actually pasta e FAGIOLI😂😂with the final I (in Italy we read the I letter like you read the E). your pronunciation is the actual “dialetto” = regional italian slang which is not a write down (fazol) 😊😊 Recipe always very close to the original Italian one…pretty accurate ❤❤❤❤
Fazool!🎉🎉🎉🎉
Stronger, smarter, better, faster?? That sounds like a lot to ask of a humble bowl of bean soup. But does Carla Lalli Music deliver? Of *course* she does!! 😊👍🏻😋😋😋😋😋😋
Comment from a novice chef! Please be patient with me. Does one take out the shiitake mushrooms like the bay leaves? Leave them? Chop them up?
Soup looks fantastic. I appreciate the changed up version. I pass on the cumin. It tastes like smelly dirt to me lol
Cool! Though I think I might combine some things I like from the old recipe with the new recipe.
Please do!
Making this right now! There's a lot of oil pooling up on the surface at the end of the bean cooking stage. Should I skim some off or let it ride?
FYI, “fagioli” is spelled fagioli.
And I have a bunny 🤣🐰🤣
And cooking the pasta separately is HERESY!!!
OOOO new fazool, new ink!
i am now starving! 🤤
looks divine!
but i have to say my ADHD has me hyper fixated on that tea kettle!! where would i find one like it?
I’m historically not a bean guy but your recipes make me want to change
Carla...I am a Rancho Gordo bean gal. I soaked the Cannelini beans overnight with the salt. I cooked it today and the taste is exquisite! I found my beans took well over an hour to cook and were a bit tough. I have never salted my beans in a pre-soak. Do you think that may have made them not want to break down?
Try giving it more time to cook. The beans are done when they are done.
I peel the outter layer of the fennel and it works great, less waste
Hello Carla, new to your culinary teaching. Is there a printable form of the recipe I can print to use in my kitchen. ? Thanks
JoAnne
Hi there! All of the recipes are linked in the video description
My hounds eat vegetable scraps. They love kale and broccoli stems the most.
proud bunny owner, his name is Remy! he approves of the veg snax
My veg scraps have three directions: Freezer bag for veg broth on the regular; compost; and yes - bunnies! Our daughter can't have her rabbits at her apartment, so they live in our barn.
I have decided when my kids (I don’t have kids yet) are old enough we will get bunnies. Fagioli would be an amazing name.
Shocking!😱You used the soaking water??!! I’ve always heard it contained “bad”stuff?
Also, please give link for fried bread. Thx!
Soaking beans helps to leach out the stuff in beans that makes them gassy and hard to digest. So if you don't drain off the soaking water, the beans will be harder to digest.
Not that I don't love fresh ingredients, but I'm struck by how much this can be an accessible mostly pantry-friendly/shelf stable food.
Does the video use the ingredients needed for 2x soffritto the recipe calls for or does the annotation have the correct amount for 1x soffritto and she's just doubling it later?
I don't eat pork so I'm so excited to try this.
Feed the fennel scraps to your chickens, if you have em. Really helps promote strong laying!
Improved?! Carla's OG 🚬 pasta is my fave! Very hyped to try this
Perfection
I’m going to try this version but I have to keep my hammock like the OG version I like the bits of shredded meat in there
Just made this. The kale is crashing the party and needs to be shown the door.