@@damason724 , I guess you've never tried it. The flavor complexities make it more enjoyable for me as a bitter herb than the minute flavor you get from the whole leaf. A little goes a long way, especially in a brine. If you enjoy good IPA beer or new and different flavors give it a try and then let me know how bad it is.
Ok, I love bon appetit and Brad, but this was amazing. I'm Italian, actually born and raised in Verona, North Italy , also I'm a chef, young chef. I liked this 'cause this dish is one of the fews that all of us (in Italy) have is common, from North to the south. What Carla did is really accurate, from using the chesses crusts, to the ham scrap, thrown in the soup, this is not only a cultural background but also a "cheffy" thing to do for us in Italy. Love you guys, and thank you for reading this long comment, if you wanna try something really amazing, try a simple "pasta e ceci" topped with some red prawns tartar. Thank you for the content and the inspiration, love you guys
Growing up we always ate what we called pasta ceci (in american we said it pasta cheech). It was extremely simple, just tomato, chick pea, garlic, olive oil. Cooked for a while to soften the flavors then eaten with pasta. Can you please tell us what recipe you are referring to? I would love to try it. Thanks!
Carla needs her own playlist. I think I watched all her videos at least twice! Carla! We are not worthy of these amazing videos! Thank you for gracing us with your amazing personality and cooking skillz!
😂😂🔥🔥I love how she says I think celery is the problem, so true I hate celery, I just don’t like using it when I make soup, instead I rather use fennel.
DL V its more like, you see it inbetween fork-fulls and eventually have to kinda fish it out so you dont eat it, and thats when someone else will notice it and just go "oooooooooooooo" and youre screwed lmao
Thank You Carla for sharing your mothers' recipe of Fagioli. People that share family recipes is very special and heartwarming because your sharing your experience with your food!
I'm not gonna lie... I was very intimidated by Karla at the beginning, so I only watched Claire and Brad (I don't like Andy) but I love Karla now and her sense of humor
If you don't want to put meat in the soup, put a couple tablespoons of soy sauce in the broth instead. I'm vegan and the lack of meat tends to make soups not just bland but also kind of sweet, so I always add soy sauce for the salty/savory flavor. You can also do this with risotto (soy sauce + nutritional yeast = parmesan), sauces, tofu, etc :-)
I do this all the time, it works brilliantly! I also make French onion soup with mushroom broth and it's excellent. I buy powdered mushroom extract with added salt at the local Asian grocer which makes a great quick mushroom broth (bonus points if you use actual mushrooms, too). If you are a vegetarian or vegan, that stuff is a game-changer, even if you do not usually like mushrooms. It just tastes like beef stock.
This pasta is probably what I remember most whenever I think of my grandmother. Whenever I was sick or feeling down she would make this to cheer her up. If you ever see this comment Nana I love you!
You definitely won’t taste the carrots after it’s boiled for 3 hours. It basically becomes destroyed. It’s actually not necessary unless if you’re trying to add something subtle like maybe the tiny amount of sugar inside the carrots
I adored this video; the last thing said was everything; just to remember the soup my mom made; which is indeed everything. My Dad lived in Rome for 10 yrs but was born in Serbia in 1908 and loved to cook. By contrast, my mom was a Berliner jew who escaped the holocaust by inches and they met and married in Toronto Canada and cooking was huge. What I learned is how universal some recipes are but yet so intensely personal. Pasoulj is Serbia's national dish; lamb shank sometimes instead of ham hock, lots of paprika and the sofrito would substitute bell peppers for carrots, as happens in Creole cooking in New Orleans. you can see where I'm going here. Its basis is the same as here but native ingredients take over and somehow it becomes something different. An absolutely brilliant video.
carla, i hate focusing on other womens' appearances, especially when they are at the top of their field professionally, but i just want you to know that your makeup is perfect.
I am obsessed with this recipe! I made for the first time (no ham) last year, and since then keep it stocked in my freezer for a quick and tasty dinner on cold nights
I made this soup a few months back sans the ham and it still came out delicious. I had turnip greens and used barley since I made a huge batch to have over several days and didn't want the pasta to be gummy. Absolutely delicious. Made almost my entire 6.5 liter Dutch oven, eaten over a week and each time it blew me away Thank you Carla!
My local supermarket sells smoked turkey legs and I used that with some extra oil in a bean soup because I was serving it to someone who doesn't eat pork and it worked great
It's elephant garlic! Not sure if it's available everywhere, but I know at least here in the Northeast you can find it at most supermarkets. Even though the cloves are gargantuan, the flavor is actually a lot milder and has less of that spicy sharpness that most garlic has.
Fun Fact: This is almost identical to a minestrone soup recipe that Bon Appetit magazine had in the 80s that my mom clipped and has been making ever since.
@@larrysmith2638 You're guessing wrong. I do like parsnips and turnips. I do NOT like cooked carrots. I can eat cooked turnips by the pound. I can eat cooked parsnips fairly well, too. Orange roots tend to have a distinct flavor that is not appealing to my palate.
My recipe is from my Mom,so I’ve been making it for 45 years. Never heard of kale in pasta fagioli . But I have added spinach. I always start with carrots,celery,onion and garlic. Even in my “all day” sauce. Next to this on a winters day,Minestra!
Do we ever reach the flavour heights of our mums cooking? I'm sitting here watching a glorious looking pot of soup come together whilst looking out of my window at the cold, wet, windy and dark evening in Blighty and wishing I was sitting down to a bowl of heaven!
@@blackenedizzycore a lot of Parmesan, and some other cheeses use cow rennet to thicken the milk into cheese, this is an animal product (I believe sourced from cow stomachs) which makes it non vegetarian.
@@blackenedizzycore The traditional source of rennet is the stomach of slaughtered newly-born calves. Vegetarian cheeses are manufactured using rennet from either fungal/bacterial sources or genetically modified micro-organisms.
This video is the best recipe video in the internet. I take these steps, change some ingredients now and then to make stellar soups. Thank you Carla!!!
I love the vibe of this series where the chefs just talk with you, but there's people in the background so it feels like they're pulling you aside for an instructional chat 🤗
I made this for dinner tonight, and it's so good, I actually shed a little tear. I didn't have the exact same ingredients (no leeks - used sweet onion; no hamhock - subbed 6 slices bacon; no parm rind - totally out) BUT... I followed the method exactly, and Oh My Goodness. It's worth it all the patience needed to do it right.
Katherine Ramírez yeah... I only learned a few years ago when considering the change. So much other stuff they can’t consume. Like gelatin, worcestershire sauce, and so on. Even some yogurts may not be suitable depending on the processing. So I just said forget it and stuck with my current patterns. 😂
It's amazing how we do things differently region-by-region in Italy. The version we make in Florence is totally different! I was so shocked about the ham and kale that I called my mother like "have you been teaching me wrong all along?" xD
This is probably my favorite thing you made in the test kitchen and I love everything you make. Thank you so much for sharing your mom’s recipe! I can’t wait to make it ❤️
The video warmed my heart & brought me tears of joy. My Dad was a Chef. My Mom perhaps a better cook. They each made this often. Brought up lots of memories. Carla is awesome. I subscribe to the magazine. Will subscribe to this channel.
This youtube channel is so cool! I have been watching for months and no finally hit the "Subscribe" button and I hit the "Bell" icon to get notifications! Great job with the high production value videos!
Ow my !!! I did this soup today, the vegetarian version of it, and it is A-M-A-Z-I-N-G !!!!! My friends loved too !!! Thank you, Carla's mom for the recipe and thank you, Carla for sharing it !!! It is super delicious
Carla, thank you for your great recipe, this reminds me of a traditional recipe in Malta which is called Kawlata. It is very similar to this, my grandparents make it so divinely. Very wholesome and healthy. All the best.
This is amazing! I'm gonna try adding the rind and the ham to my zuppa di fagioli e lenticchie, but I don't think I can find real kale here in Italy... Ideas for alternatives are welcome!
I usually feel that a recipe is just something I would know how to do anyway. (I have been reading recipes books since I was 16 years old ). But this really felt like a cooking lesson. I have just been making this as I watched video three times over last month. Thanks Carla
Carla has such a sweet, calming presence in the kitchen. Its the kinda aura that makes me want to cook! I know it sounds weird to say aura but I didn't know how else to put it!!! Keep it up!
I love Carlas videos. She explains the process and why so well. She is going to make one of those awesome Italian grandmas that you love to visit and eat her food!😘😘😘😘
![[Live สด] การออกรางวัลสลากกินแบ่งรัฐบาล งวดวันที่ 16 ธันวาคม 2567](http://i.ytimg.com/vi/dNTiBBthKgQ/mqdefault.jpg)
Get yourself a Carla Fettuccine shirt here! teespring.com/stores/bonappetit
no
we want a half sour saffitz shirt!
"Thirsty for Andy"??? JFC
Why stop at 2XL? Merch should run in all sizes, up to 5 or 6X. It's just a shirt with a print. T-shirt wholesellers have all sizes of blanks
Soffritto has two "F" 's
Carla always explains that the ingredients do and how they interact with each other - very informative
Yeah when she was explaining why to cook the pasta in the second pot it made me so happy!
Blending the bay leaves into a fine powder also helps the flavor of the soup.
yes! and not done in a condescending way either, just imparting knowledge in a simple straight forward way ^_^
@@1d1hamby bay leaf is very bitter and not good to eat thTs why it left whole as a leaf raTher than ground up... at least you tried
@@damason724 , I guess you've never tried it. The flavor complexities make it more enjoyable for me as a bitter herb than the minute flavor you get from the whole leaf. A little goes a long way, especially in a brine. If you enjoy good IPA beer or new and different flavors give it a try and then let me know how bad it is.
Ok, I love bon appetit and Brad, but this was amazing.
I'm Italian, actually born and raised in Verona, North Italy , also I'm a chef, young chef.
I liked this 'cause this dish is one of the fews that all of us (in Italy) have is common, from North to the south.
What Carla did is really accurate, from using the chesses crusts, to the ham scrap, thrown in the soup, this is not only a cultural background but also a "cheffy" thing to do for us in Italy.
Love you guys, and thank you for reading this long comment, if you wanna try something really amazing, try a simple "pasta e ceci" topped with some red prawns tartar.
Thank you for the content and the inspiration, love you guys
Luca Sandri ma stai scherzando o dici sul serio?
Spero proprio di sì 😐
Luca Sandri cool we share the same name and what is red prawns tartar?
Growing up we always ate what we called pasta ceci (in american we said it pasta cheech). It was extremely simple, just tomato, chick pea, garlic, olive oil. Cooked for a while to soften the flavors then eaten with pasta.
Can you please tell us what recipe you are referring to? I would love to try it. Thanks!
I reckon that is indeed high praise given how you Italians tend to be quite militant about your food...😮👍
Blitzing the Garlic helps the garlic find its lover Alison. It's like a two-part epoxy.
And thats whats really really good for you, you should still drink some wourder though
I believe.
Whoa mama.
*Brad is Pleased*
I believe.
Carla needs her own playlist. I think I watched all her videos at least twice! Carla! We are not worthy of these amazing videos! Thank you for gracing us with your amazing personality and cooking skillz!
"What if you don't like carrots?"
Carla: *then perish*
What if stop being a baby and eat the danm thing
LOL
Really though, what is a good carrot replacement? I love carrots myself, but I imagine others don't.
Parsnips?
did someone say "go to hell!"
Believe me, once this is cooked, no one, including the cook, is going to be able to tell there are carrots in there.
"what if you don't like carrots?"
*someone in background*
"Go to hell!"
To the person in the background, "I'll meet you there."
😂😂🔥🔥I love how she says I think celery is the problem, so true I hate celery, I just don’t like using it when I make soup, instead I rather use fennel.
I didn’t hear it but it anybody said it it was Brad.
I DIDNT CATCH THIS HAHAHAHAHA
Lol. Fight nice people!
in argentina the bayleaf means you clean the dishes
DL V 😂😂😂😂
New family tradition starting today
DL V its more like, you see it inbetween fork-fulls and eventually have to kinda fish it out so you dont eat it, and thats when someone else will notice it and just go "oooooooooooooo" and youre screwed lmao
I nearly died the other day as I got a bay leaf stuck in my throat it was awful
Also in Uruguay! It's a family tradition :)
Thank You Carla for sharing your mothers' recipe of Fagioli. People that share family recipes is very special and heartwarming because your sharing your experience with your food!
It's impossible to not absolutely adore Carla (or basically any chef at BA).
It's impressive how many skilled chefs in BA, are very relatable, and very camera friendly.
I'm obsessed!!!!
I'm not gonna lie... I was very intimidated by Karla at the beginning, so I only watched Claire and Brad (I don't like Andy) but I love Karla now and her sense of humor
@@Irasemay11 whaaaat? How come? I think the back to back cooking made me fall in love with her
And her last name is like literally Music? Like, there's nothing to not love about her
If you don't want to put meat in the soup, put a couple tablespoons of soy sauce in the broth instead. I'm vegan and the lack of meat tends to make soups not just bland but also kind of sweet, so I always add soy sauce for the salty/savory flavor. You can also do this with risotto (soy sauce + nutritional yeast = parmesan), sauces, tofu, etc :-)
nope lol soy sauce != cheese
White miso gives it more umami too!
@@nycbklynrmp it does tho
Smoked paprika is a good substitute for smoked meat as well.
Try also with dried shitake mushrooms, they give a nice umami kick too
I've been told that strong flavoured, fried mushrooms can give an almost meaty aroma to soups too, if one wants to replace the meat.
I do this all the time, it works brilliantly! I also make French onion soup with mushroom broth and it's excellent. I buy powdered mushroom extract with added salt at the local Asian grocer which makes a great quick mushroom broth (bonus points if you use actual mushrooms, too). If you are a vegetarian or vegan, that stuff is a game-changer, even if you do not usually like mushrooms. It just tastes like beef stock.
@@thismessismine Thank you lots! :D
@@NochSoEinKaddiFan No problem! It is my favorite secret ingredient for vegetarian/vegan meals.
Kayleigh Saum
hi
@@carolbennett5904 hi!
This pasta is probably what I remember most whenever I think of my grandmother. Whenever I was sick or feeling down she would make this to cheer her up. If you ever see this comment Nana I love you!
"What if they don't like carrots?"
Carla, calculating: "That ... doesn't sound like something that happens."
Come on. They're for the vitamin ***see***
Yeah and the carrots you can’t taste in the end just soup stock. Totally need carrots for that.
You definitely won’t taste the carrots after it’s boiled for 3 hours. It basically becomes destroyed. It’s actually not necessary unless if you’re trying to add something subtle like maybe the tiny amount of sugar inside the carrots
I adored this video; the last thing said was everything; just to remember the soup my mom made; which is indeed everything. My Dad lived in Rome for 10 yrs but was born in Serbia in 1908 and loved to cook. By contrast, my mom was a Berliner jew who escaped the holocaust by inches and they met and married in Toronto Canada and cooking was huge. What I learned is how universal some recipes are but yet so intensely personal. Pasoulj is Serbia's national dish; lamb shank sometimes instead of ham hock, lots of paprika and the sofrito would substitute bell peppers for carrots, as happens in Creole cooking in New Orleans. you can see where I'm going here. Its basis is the same as here but native ingredients take over and somehow it becomes something different. An absolutely brilliant video.
This could take an hour. ..... or it could take 3. 😂
Ima start dinner in the morning just to be safe . I just love watching your videos Carla 😄
Ye the veg base is the same base as a raggu i let it cook for 3-4 hrs
It might take me about a week
Pressure cooker!!! :)
I can make this in like 45 minutes. Maybe because of the ham it has to cook longer?? I make mine without ham.
@@michelleamatulle6378 yes if you put bacon instead it take faster
I heard the camera adds pounds, but DANG THOSE GARLIC CLOVES. I need those cloves in my stores, thanks.
We need a BA's app. Like, now.
We H. If they do I hope it’s free lol or really cheap
Yeah 😂
They have a website though.
Eunice Beatrice Braga a website? What is this, 2012?
@@ebbandflowph I know. But wouldn't it be easier if we had an app to access the recipes and receive updates? At least I think so 😅
"Could take an hour, or possibly three" is an actual mood
one h for fresh beans (actually more like 45 mins) and three h for dry beans soaked for at least 12h
This screams a winter night’s dinner.
like a thousand times yes
There is nothing like it, and some real good crusty Italian bread. Paradise on earth.
I watch some of the other BA chefs for the entertainment. Carla is a true pleasure to watch - informative and makes me want to attempt her dishes.
carla, i hate focusing on other womens' appearances, especially when they are at the top of their field professionally, but i just want you to know that your makeup is perfect.
awrite, just spit it out! how much do you wanna borrow? :D
@@pinkponyofprey1965 I would love to know what blush she uses, but if i was in the test kitchen I'd be borrowing some of their parmesan rinds!
@@maryandchild I JUST KNEW IT! But the parmesan was a great idea, so ... I'm prepared to forgive you haha! :D
I’m colorblind & like the velour teal? top w/ the brown? apron. Lol. I’m just guessing!
BlueBird01 it’s more of a navy blue with a cool toned grey it’s really nice imo
I am obsessed with this recipe! I made for the first time (no ham) last year, and since then keep it stocked in my freezer for a quick and tasty dinner on cold nights
I want carla to be my second mom
oussama wadih F it she can replace my mom
oussama wadih I want Claire to be my wife
She already is! She is a second Mom to us all
Don’t we all lol
@@frostywolf8670 Carla Mom Claire Wife what a life
I made this soup a few months back sans the ham and it still came out delicious. I had turnip greens and used barley since I made a huge batch to have over several days and didn't want the pasta to be gummy.
Absolutely delicious. Made almost my entire 6.5 liter Dutch oven, eaten over a week and each time it blew me away
Thank you Carla!
Mary .Mary barley is so underrated that sounds like an awesome substitution!
How did the pasta do in the soup over time? I’m always nervous it will suck up all the liquid
My local supermarket sells smoked turkey legs and I used that with some extra oil in a bean soup because I was serving it to someone who doesn't eat pork and it worked great
I do to do the same as you do. Thanks for saying so.
Absolute perfection. One of the best soups EVER. Thank you Carla.
"Oh no, you ditalini!"
"Oh yes, I cannelini!"
I'll see myself out, now.
I love this soup so much I cooked it every week for a month straight. My husband got sick of it lol but me and baby can’t get enough !
That type of food that's warm and a mom that cooks all that loveliness is part of what makes a good kid turn into a great adult.
1:30 that is some giant garlic
It's elephant garlic! Not sure if it's available everywhere, but I know at least here in the Northeast you can find it at most supermarkets. Even though the cloves are gargantuan, the flavor is actually a lot milder and has less of that spicy sharpness that most garlic has.
@@leahbayah98 how intriguing
Same!
I wondered if that's what it was!
Right my mom said the garlic flavor will disappear so she has to add more
I love your sense of humor and how you combine it and use it to teach cooking. I could watch you all day.
Fun Fact: This is almost identical to a minestrone soup recipe that Bon Appetit magazine had in the 80s that my mom clipped and has been making ever since.
That IS a fun fact!
I love your personality Carla and how you give such great information on the reasons why you do things the way you do. Great cook
videos featuring Carla always put me in a better mood! so much good info and realistic positivity, I love it!
Carla is just the best. I love her Back-to-Back Chef series
Carla: “Who doesn’t like carrots!?”
-THREE MONTHS LATER-
Molly: “You don’t want carrots. But turnips!”
I'm guessing that carrot haters are not gonna like turnips. Or parsnips.
Was looking for this comment! Hahaha
@@isabella07 same!!
@@larrysmith2638 You're guessing wrong. I do like parsnips and turnips. I do NOT like cooked carrots. I can eat cooked turnips by the pound. I can eat cooked parsnips fairly well, too. Orange roots tend to have a distinct flavor that is not appealing to my palate.
@@Wutface OK, I learned something new.
She’s great at describing the how and why of her process, much respect.
Such a great way to start a day with Carla
I agree. Ease me into the morning BA!
🌼 *WAN4T ME? LO4OK, I MASTB*ATE NAKED,снеск2 снann8el* 🎯🎯
My recipe is from my Mom,so I’ve been making it for 45 years. Never heard of kale in pasta fagioli . But I have added spinach. I always start with carrots,celery,onion and garlic. Even in my “all day” sauce. Next to this on a winters day,Minestra!
Thank you for sharing your mothers amazing recipe. It is very special. I cannot wait to make it
Do we ever reach the flavour heights of our mums cooking? I'm sitting here watching a glorious looking pot of soup come together whilst looking out of my window at the cold, wet, windy and dark evening in Blighty and wishing I was sitting down to a bowl of heaven!
7:20 Carla you made every single Italian proud of you. 👏🏻🙌🏻
Excellent instructional video. I must try this Pasta e Fagioli. Thanks for the great video.
"If you do that, you're going to regret all the things you did."
Jokes on you, Carla, I already regret all the things I did.
Looks good. And I like the way she explains why she puts some ingredients in, at what time and so on. Thumbs up!
Carla's voice is Music to my ears.
I just love Carla and all of her amazing attitude! Go girl!!!
Parmesan cheese is not normally vegetarian, some brands may be.
Don't you mean vegan? Vegetarians just don't eat meat, so eggs, milk and cheese are all still good, vegans don't eat any animal products period
@@blackenedizzycore a lot of Parmesan, and some other cheeses use cow rennet to thicken the milk into cheese, this is an animal product (I believe sourced from cow stomachs) which makes it non vegetarian.
Fandom Trash Kappa how can a vegetarian eat eggs ??????????
@@damien1781 commercially available eggs are not fertilized, so no animals or embryos die when eating them.
@@blackenedizzycore The traditional source of rennet is the stomach of slaughtered newly-born calves. Vegetarian cheeses are manufactured using rennet from either fungal/bacterial sources or genetically modified micro-organisms.
I just really love the way Carla explains everything
Actually, the cooked rind of the grana/parmigiano is pretty delicious ❤️ give it a go! 😋
Carla, you make me smile. Thanks for a great recipe. You've made Carol proud.
How about adding some chickpeas? Did anybody try this yet? I just did and it fitted very well.
Then it becomes similar to harrira it's a pasta and chickpea soup
You can do pretty much the same recipe with just chickpeas as well. Or lentils. Recipes are just guidelines anyway :)
You can use whatever you like.
Love this! Carla is always so clear with her directions and methods. It's a pleasure to watch her craft.
Carla has A M A Z I N G personality!
This video is the best recipe video in the internet. I take these steps, change some ingredients now and then to make stellar soups. Thank you Carla!!!
I love the vibe of this series where the chefs just talk with you, but there's people in the background so it feels like they're pulling you aside for an instructional chat 🤗
Carla is my favourite, she's just so wholesome and hilarious!
In my house getting the bay leaf means you wash the dishes
ouch
DL V Because someone has to wash the dishes, and just pretending nothing happened doesnt accomplish anything.
There are no women in your house?
@@cuongbui9708 Boo.
@@cuongbui9708 Yea, cause only women wash dishes -_-
This recipe is delicious. I have made this soup four times now. It uses basic pantry ingredients but the flavour is full, deep, and complex. Amazing.
10:34 "you don't really wanna eat this"
Oh Carla, you precious, sweet summer child.
I made this for dinner tonight, and it's so good, I actually shed a little tear. I didn't have the exact same ingredients (no leeks - used sweet onion; no hamhock - subbed 6 slices bacon; no parm rind - totally out) BUT... I followed the method exactly, and Oh My Goodness. It's worth it all the patience needed to do it right.
I love this dish! It’s about time they made a video of it
Omg need to make her recipe. Love the fact that she explained the reasoning for the items.
7:30 When Carla says to especially use the parmesan rind if you aren't using the ham and are vegetarian, I thought parm isn't vegetarian ?
Lance what do you mean? A vegetarian only doesn’t eat meat, cheese is not meat
Katherine Ramírez it’s not vegetarian due to the animal rennet. Though I think there’s imitation parm without it.
S.P. Johnson Oh I didn’t know that, I guess you learn something new everyday
Katherine Ramírez yeah... I only learned a few years ago when considering the change. So much other stuff they can’t consume. Like gelatin, worcestershire sauce, and so on. Even some yogurts may not be suitable depending on the processing. So I just said forget it and stuck with my current patterns. 😂
Your mixing up vegan and vegetarian, they are not the same.
Another excellent video by Carla.
Thanks!
It's amazing how we do things differently region-by-region in Italy. The version we make in Florence is totally different! I was so shocked about the ham and kale that I called my mother like "have you been teaching me wrong all along?" xD
What do you use?
Carla is my new fav. I've been binging her episodes. ba give me MORE Carla please!!
Thank you Carla going to make this for dinner this week
This is probably my favorite thing you made in the test kitchen and I love everything you make. Thank you so much for sharing your mom’s recipe! I can’t wait to make it ❤️
7:11 "yeah so, all in all, I added about 10 cups of liquid"
*Checks recipe*: no liquids whatsoever are mentioned.
The video warmed my heart & brought me tears of joy. My Dad was a Chef. My Mom perhaps a better cook. They each made this often. Brought up lots of memories. Carla is awesome. I subscribe to the magazine. Will subscribe to this channel.
I absolutely love Carla. She’s my spirit animal! Would love to cook with her one day 🤗
Wow. Well done. My Pasta fazoo will be done like this the next pot I make. Nice.
I just love how everyone has a different take or spin on my absolute favorite meal.
Carla has the looks, the personality, she can cook, and she’s got a good vocabulary...”voluminous” I’m adding that one to my word bank for sure
At 3:17 you can see Emily in the background recording Molly ❤️
Carla your awesome!!! Thanks for sharing a family recipe 🤗 this will come in hand because it's cold outside and nice comfort food in our home🤤
This youtube channel is so cool! I have been watching for months and no finally hit the "Subscribe" button and I hit the "Bell" icon to get notifications! Great job with the high production value videos!
Ow my !!! I did this soup today, the vegetarian version of it, and it is A-M-A-Z-I-N-G !!!!! My friends loved too !!! Thank you, Carla's mom for the recipe and thank you, Carla for sharing it !!! It is super delicious
“No one really has a problem with carrots...” Except Molly when it comes to chicken pot pie. 🤣
Great recipe! Thanks for the tip about cooking the pasta separately - that makes TOTAL sense!
Hah! The carrot part is my favourite. Dislike of carrots is totally a made-up thing. So good.
I don't like carrots.
Like liking avocados
I never used to like carrots (when I was growing up), but then I tasted *fresh carrots (i.e. not frozen) and the world opened up!
Carla, thank you for your great recipe, this reminds me of a traditional recipe in Malta which is called Kawlata. It is very similar to this, my grandparents make it so divinely. Very wholesome and healthy. All the best.
I’m Maltese and this is similar to the soup we make, but we add cabbage and a ham bone and pieces of ham.
This is amazing! I'm gonna try adding the rind and the ham to my zuppa di fagioli e lenticchie, but I don't think I can find real kale here in Italy... Ideas for alternatives are welcome!
cavolo nero could work?
Trovato kale al conad. Mi sa che lo chiamavano cavolo cappuccio?
jheckie14 kale is our cavolo nero. It's easy to find.
Didn't know that! Grazie a tutti :D
I usually feel that a recipe is just something I would know how to do anyway. (I have been reading recipes books since I was 16 years old ). But this really felt like a cooking lesson. I have just been making this as I watched video three times over last month. Thanks Carla
Pasta y más pasta!!! Love it! Big hugs from Argentina ✌🌹🍷
I bet the food is delicious over there.
@@Woozlewuzzleable I went over the summer and it absolutely is.
Carla has such a sweet, calming presence in the kitchen. Its the kinda aura that makes me want to cook! I know it sounds weird to say aura but I didn't know how else to put it!!! Keep it up!
We love to eat the parmigiano rind once it has cooked in the zuppa! (Everyone fights over it!) LOL
Carla,i TRY COOK this today.Luv your cooking.Thanks
Does anybody else love her voice? The way she talks haha I know that sounds weird 🤭😅
My mom made this too but a little bit different. I think I could enjoy this with the kale and will try it. It looks spectacular…….Thank you.
We do eat the parm's rind in Italy ... That's the best part😫
I made this and it was absolutely delicious! Wonderful recipe and so easy, thanks Carla!
I would like to request a BA’s Best Italian Wedding Soup, too, please! I ❤️that 🍲. P.S. I love Carla!!!
Carol was a great day
You explain things in such a good way
Smoked turkey tails in the soup would work as well for those who don’t eat pork or beef
I love Carlas videos. She explains the process and why so well. She is going to make one of those awesome Italian grandmas that you love to visit and eat her food!😘😘😘😘
We need a Tommy Werner tries to keep up with a professional chef. 😍😍😍
Mmmmmm on a cold winter days.........🍲