Carla's *New and Improved* Pasta e Fagiole
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- เผยแพร่เมื่อ 26 ก.ค. 2024
- Here is the recipe I have made every SINGLE week for the past 3 years: Pasta e Fagiole. It all started with my mom, Carole's, version, which she explained on a phone call when I was a junior in college, living off campus and cooking for myself for the first time. That version, while perfect in its own right, has been tweaked and adjusted and experimented with and personalized and it is now *this* recipe. Subtle upgrades throughout the process have gotten this fazool into beast mode, and I look forward to dictating it over the phone to my child at college, though he could just watch the video I guess and frankly would prefer a text. Anyway! If you've been making the original, try this out. It will give you the feeling of being in a warm and cozy house that you know like the back of your hand, but the furniture has been rearranged since the last time you were there and-yeah how come we didn't put the couch over by the window sooner??? It changes the whole room!
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00:00 Intro
01:03 Be the Soffritto
02:56 Super Soak It
04:10 Olive Oil Village
08:41 Beans on the Scene
11:08 Tender Bean Alley
12:13 Fagiole Finish Line
14:32 Asses in Seats
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Producer: Zoie Omega
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Director of Photography: Tim Racca
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Food Stylist: Cybelle Tondu
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Editor and Comic Genius: Meg Felling
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Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.
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#pastefagiole #pastaandbeans #carlascookingshow
If you had to choose between pasta and beans for the rest of your life, what would you do?!!!
Beans !!!!❤
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
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
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.
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!!
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
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.
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! 💕🐹
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 two bunnies to feed veggie scraps to! And you're right, they absolutely love fennel fronds
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?
Carla is my comfort chef. Has been for years. ❤
I have been obsessed with this recipe since the BA video. Its my favorite soup… grateful for Carla. Love this revisit!
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! 💛
So good I can smell it from here. Thank you, Carla (and fam.)
Carla, your videos are the only thing getting me through my law school midterms! ♥
This is has been my favorite soup recipe for years! Can't wait to try the improvements!!!
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!
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!
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!
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.
The giving bean was my favorite part of this video 😂 can’t wait to try this recipe!
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'm making fazool today - so happy to see this" new and improved" version 😄
Thanks for the lovely recipe and video!
What a cute ode you gave at the very end of the video! Adorable and meaningful outro!!!
That fibrous bit of fennel would be going straight into my freezer ziplock of veggie scraps! That zip lock comes out to play after I get enough chicken carcasses saved (also in the freezer) to make a nice instant pot chicken stock!
mmmmffff THIS iteration of pasta fazooool looks positively scrumptious~~~ tank u carla lalli music
Why have I never noticed your tat before? Love!
Fazoole! Love the updates.
Made this over the weekend- it was delightful 💜💜
Making this soup tomorrow for a convalescing friend. A hug in a bowl! ♡
Looks delicious!
Carla saying “yaaaas” and “the bean is giving”
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.
Looks incredible
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!
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 finally got around to making this tonight, and wow, what a flavor bomb. Definitely a new family repeat fave.❤
Thank Carlo 4 super recipe.Thank you.Hi from Germany ❤
I've been making this, from an older video of yours, from NYC. Just delicious.
I am *still* obsessed with your famous brothy beans!! Om to the nom! Make them often.
I maked your mom's soup 2 and was Gr8. Luv your recipes ❤❤❤
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.
So good ❤
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?
"Bublage". Carla is a national treasure.
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...
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.
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.
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?
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.
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.
Recipe Evolution with Carla & Co. 😍
"I always do an extra handful, cuz I'm nervous." Same, Carla, same.
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 not only put soak in my soaking beans but a clove or two of garlic....really makes the beans so good.
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. 🤗
My bunny loves his veggie snacks!
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.
Yum. It's definitely a pasta kind of night.
Ooh, upping your game with the tattoo! You’re even cooler than we all suspected 😎
Nice one Carla 🙂 you just made your Bon Appetite one redundant. Good move -chef’s kiss-
Love you babes 💗💗 you’re the best Carla
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.
Looks awesome.....Little over the top on the beans :) ...Im going with canned...I'm also adding Thai chilis.
Fagioli, Carla! Also, never not putting shiitake mushroom in it anymore!
Perfection
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.
amazing
Fazool!🎉🎉🎉🎉
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 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 ❤❤❤❤
I’m historically not a bean guy but your recipes make me want to change
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!! 😊👍🏻😋😋😋😋😋😋
Yum!
OOOO new fazool, new ink!
I don't eat pork so I'm so excited to try this.
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!
*FAZOOOOOOOOOL! I want it!* 🥣
My hounds eat vegetable scraps. They love kale and broccoli stems the most.
Hot tip. If you cook your beans forever and they are still hard , add a 1/4 tsp of baking soda. It softens them super fast.
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.
Soup looks fantastic. I appreciate the changed up version. I pass on the cumin. It tastes like smelly dirt to me lol
I peel the outter layer of the fennel and it works great, less waste
Improved?! Carla's OG 🚬 pasta is my fave! Very hyped to try this
yummmmmmm
proud bunny owner, his name is Remy! he approves of the veg snax
Cool! Though I think I might combine some things I like from the old recipe with the new recipe.
Please do!
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?
Just made this. The kale is crashing the party and needs to be shown the door.
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.
No rabbits, but we have chickens and they love veggie scraps!
My heart was like the pre-soak beans, until I got 2 cats
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.
Fazoooolll 🎉
Mine just took 6 hours. Make sure to give yourself plenty of time! It's delicious, though.
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 also have a husband and two sons who get suspicious, nervous, and mad when too many days go by without beans or lentils. It’s real. It is not an exaggeration.
Made this soup last night. The best thing about it was learning a technique for preparing sofrito. Was not keen on the cumin seed, fennel seed turmeric, the flavors didn't blend well,, niether middle eastern or Mediterranean. Also I would stick to her mom's version with whole tomatoes. Lastly, Pasta fagiole is most like a stew not a soup