When we were growing up in an Italian household, this was on the table just about every 3rd / 4th day. It was so inexpensive, healthy and good. Mom never used tomato paste, just fresh tomatoes to color it. He also NAILED it with the olive oil at the end !!!
Well done! I usually laugh a lot when I watch italiani recipes made in USA, but not today. Really well done. The only I can say, try it with pecorino romano.
I made this tonight. I typically always follow a recipe exactly as stated the first time, but since I didn't have some of the ingredients, I substituted. First off, I didn't want to get my food processor "dirty" so I mashed the beans and water with a potato masher til pureed and that worked very well. Didn't have pancetta, but used some chopped cooked pork to give it the porky flavor that the chef lauded. Also added about 2 cups of medium diced kale for added nutrients and color. Didn't have the cute lil' pasta rings that were called for (I mean, who typically has those in the pantry?), so used tiny macaroni noodles since they were approved in the demo. Didn't have fresh basil, so used some chopped basil/olive oil from my garden that I had in my freezer. The result? DELISH!!!! Definitely repeatable. And now I know what fresh Pasta Fazool is supposed to taste like!
This is just how my Pasta e Fagioli looked when I had it in Sacile, Italy - I was surprised to see how creamy it was. Lawman, you really know the heart of this dish. Thanks for a great recipe.
I absolutely love 💘 ❤ 💕 Lawman! He is amazing! Not only does the food look amazing but the way he articulates is on point as well. He is definitely on another level. Keep up the great work. Maybe one day, we will see your own show, Lawman's Kitchen!
I watched this recipe when it aired on TV and didn’t write down the ingredients. Found video here on TH-cam. If you follow the step by step instructions, your soup will not failed. I’ve made this soup twice with great success. It’s delicious.
That is a nice looking dish and I do love soups and would enjoy eating it. Lawman Johnson did a great job making this soup and the cheese at the end was superb.
I learned a kind of different way to make this from my Sicilian Italian mother in law. Her recipe was minus the celery and carrots, but still really tasty! I’m going to give this a try. It looks really good.
I have been an big fan of Am. test kitchen, your shows, books and magazine and this is the first time that I have seen someone of my color of skin on. Thank you, and hope to see more experts like this young man.
You've never seen Elle Scott Simone? I've seen her in many episodes. She's awesome! I also like the inclusion of Asian chefs, Lan Lam and Sandra Wu. It can be a little isolating at times being a minority of your country's population. When you're only 12.6% of the population, like African Americans (or even a smaller percentage, like with Asian Americans who are about 5.6%), you don't get to see a representation of yourself as often in entertainment. It is a population thing. It just wouldn't make sense to have large percentages of Asians, for example, on American TV. I experience this firsthand when I visit my husband's extended family in southeast Asia. I could watch TV all day and never see someone who looks like me, lol.
SO DELICIOUS!! I love how its so versatile, as well, being able to use up what’s on hand varying beans, herbs, pastas, fatty meats, vegetables, etc! 😍😋,
‘Made it tonight (despite Cincinnati’s 80 degree weather) and it was terrific. Hearty, rich, filling. And with protein, complex carbs, and healthy fats, it’s like an Italian-American, poorman’s superfood. Mangia!
My Grandmother who was born and raised in Southern Italy taught me how to make it. This is the closest way I've seen to how she taught me. It's not the exact way. But the closest. Honestly, I like these techniques and methods way better.
Modified this with sausage, chicken thighs, (instead of pancetta) and tortellini. Added parsley, lemon juice, mushroom and soy sauce as well. Great stuff.
Made this tonight... and it was just so delicious! Definitely will make this a go to recipe for us! For personal taste, I left out the pepper flakes and the basil.
That looks like lunch this weekend! ;) Better yet, I know this soup will come in handy during the fall/early winter! :) Along with Football? "Hopefully!" Thanks for sharing Lawman, Bridget & America's Test Kitchen!
I love this recipe but I make one simple alteration after making it a few times... add the grated parmesan to each bowl or serving (1/4 cup at a time) after cooking. Otherwise the leftovers are super gloopy and the cheese sticks to the pot. Maybe that's not an issue if you cook in a nicer non-stick thing, I dunno... but for me this works better than scraping dried up chunks of cheese from the bottom of the pot and also having to clean clumps of cheese from sponges/brushes when doing dishes.
When I puree my cantalini beans I use milk instead of water with a tablespoon of OO. I've also used this as a substitute for a butter/flour based roux that passes the taste test. If I want more body, I add a pound of ground pork. Then I add more celery and carrots. I've tried this with ground turkey or beef, it's all good.
So you’re born with some kind of magical authoritarian knowledge of this dish? Since I’m of German heritage maybe I should start opining on rocket science and lederhosen lol.
@@jeffweber8244 He's not born with it, but his family probably cooks authentic Italian @ home, so we'd expect him to know more about pasta fazool than some random German.
@@gerhitchman I don't buy that at all. Bad technique can be passed down from a grandma and good ones can be learned elsewhere. It's ridiculous to think that heritage imbues you with superior knowledge.
One of my favorite recipes from the magazine. The pureed beans adds a great texture to the soup. I also use Italian sausage and sometimes toss in a bit of spinach.
Looks Incredible ....I do add fresh tomatoes for color, and I use italian sausage link cut the skin off brown and use chopper for a fine cut and add to mine as well. Absolute comfort food
This is really good. I always have to simmer/cook longer to get things right. I should have added extra liquid, but we enjoyed it. Thanks Lawman. Have not seen you around on ATK lately, hopefully you are doing well. Thanks for the recipe.
i cooked this and i am now adding this to my go to recipes, it was so good. I will probably add more beans to mine. I also didn't have tomato paste, so i swapped it for tomato sauce and just doubled the amount.
Oh yummy. Great job!! He definitely nailed it with the olive oil at end...growing up it was a must! I think we should also give a tip of the hat to escarole and cannellini beans...less vets but oh so good.
Nice recipe, looks delicious. Pasta 'e fasule (like we say in Naples) is an iconic homey dish. We make it all year round, in summer we make it less soupy and sometimes add unshelled mussels as well - delicious!
It's supposed to be sort of rainy and cold tomorrow night. Let's see. I've got some farfalle in the pantry, some shallots, a bulb of garlic, carrots, onions, would I be forgiven if I use a quart of Swanson chicken stock?... Pick up a loaf of crusty Italian bread late in the afternoon, a salad....
Can't wait to make this tomorrow with the Easy Bake Biscuits or Dream Drop Biscuits yall made today on the show ! Yummy :) Sunday cooking in Savannah:)
When we were growing up in an Italian household, this was on the table just about every 3rd / 4th day. It was so inexpensive, healthy and good. Mom never used tomato paste, just fresh tomatoes to color it. He also NAILED it with the olive oil at the end !!!
I love every single cook in America's Test Kitchen! You are all sunshine in my kitchen!
Well done! I usually laugh a lot when I watch italiani recipes made in USA, but not today. Really well done. The only I can say, try it with pecorino romano.
These two make a good team. He's good at giving reasons for his choices, she's good at adding or eliciting extra detail.
she literally always does that with everyone. What he says is always said by anyone taking on the cooking role
They are both good at... Reading their scripts?
th-cam.com/video/gM6Lnsi6Dp4/w-d-xo.html
Pasta fagiol recipe
Recipe
I made this tonight. I typically always follow a recipe exactly as stated the first time, but since I didn't have some of the ingredients, I substituted. First off, I didn't want to get my food processor "dirty" so I mashed the beans and water with a potato masher til pureed and that worked very well. Didn't have pancetta, but used some chopped cooked pork to give it the porky flavor that the chef lauded. Also added about 2 cups of medium diced kale for added nutrients and color. Didn't have the cute lil' pasta rings that were called for (I mean, who typically has those in the pantry?), so used tiny macaroni noodles since they were approved in the demo. Didn't have fresh basil, so used some chopped basil/olive oil from my garden that I had in my freezer. The result? DELISH!!!! Definitely repeatable. And now I know what fresh Pasta Fazool is supposed to taste like!
Made this in bulk as a postpartum freezer meal OMG SOOOO delicious 🥰
This is just how my Pasta e Fagioli looked when I had it in Sacile, Italy - I was surprised to see how creamy it was. Lawman, you really know the heart of this dish. Thanks for a great recipe.
I absolutely love 💘 ❤ 💕 Lawman! He is amazing! Not only does the food look amazing but the way he articulates is on point as well. He is definitely on another level. Keep up the great work. Maybe one day, we will see your own show, Lawman's Kitchen!
I like how he’s explaining the why & talking about how different choices would change the dish.
I watched this recipe when it aired on TV and didn’t write down the ingredients. Found video here on TH-cam. If you follow the step by step instructions, your soup will not failed. I’ve made this soup twice with great success. It’s delicious.
That looks so good i can taste it already. I'm cooking this today. Thank u for sharing this and you both make a good team. Love you...
I made it last week and I used cubed smoked Porkbelly that I had left over. Some of the best that I have ever eaten.
Thanks for this, my favorite soup, ATK always comes thru. Enjoyed Lawmans easy going style, hope to see more of him!
I always started this soup with left over “Sunday gravy”. It makes it very rich
Congratulations from an italian - I've seen many weird versions of Pasta e fagioli, but this is the real one, I approve it! looks very good :)
Sono d'accordo. Sei nato in Italia?
Love adding parmesan as an ingredient into the soup before it was finished. Brilliant!
That is a nice looking dish and I do love soups and would enjoy eating it. Lawman Johnson did a great job making this soup and the cheese at the end was superb.
I learned a kind of different way to make this from my Sicilian Italian mother in law. Her recipe was minus the celery and carrots, but still really tasty! I’m going to give this a try. It looks really good.
absolutely DELICIOUS!! I followed the directions to a T and we LOVED it! Thank you!
I enjoyed Lawmans detailed style
2 oz Pancetta
1 onion
1 carrot
1 celery
Salt
Pepper
Cannellini beans
Tomato paste
Garlic
Pepper flakes
Chicken broth
Cannellini beans
Ditalini
Basil
Parmesan Reggiano
That looks SO GOOD! Glad you used cannellini beans instead of red kidney beans! They are so much more tender and creamy!
th-cam.com/video/gM6Lnsi6Dp4/w-d-xo.html
Red kidney beans are never used for this. It's always cannellini beans
frank giuliano ok..... I didn’t realize. I think I had it with kidney beans once..... yuck! I love cannellini!
The cantalini beans process better than red kidney beans 😋.
@@whocares0692 olive garden uses both. obviously not authentic but theyre used and called fagioli
I have been an big fan of Am. test kitchen, your shows, books and magazine and this is the first time that I have seen someone of my color of skin on. Thank you, and hope to see more experts like this young man.
You've never seen Elle Scott Simone? I've seen her in many episodes. She's awesome! I also like the inclusion of Asian chefs, Lan Lam and Sandra Wu. It can be a little isolating at times being a minority of your country's population. When you're only 12.6% of the population, like African Americans (or even a smaller percentage, like with Asian Americans who are about 5.6%), you don't get to see a representation of yourself as often in entertainment. It is a population thing. It just wouldn't make sense to have large percentages of Asians, for example, on American TV. I experience this firsthand when I visit my husband's extended family in southeast Asia. I could watch TV all day and never see someone who looks like me, lol.
Can we just leave race out of it and just enjoy the recipe?
Always had to be one woke one in the crowd to think they’re proving some point.
Where have you been?
@@marylinharris1353no they cant. It’s a compulsion
SO DELICIOUS!! I love how its so versatile, as well, being able to use up what’s on hand varying beans, herbs, pastas, fatty meats, vegetables, etc! 😍😋,
‘Made it tonight (despite Cincinnati’s 80 degree weather) and it was terrific. Hearty, rich, filling. And with protein, complex carbs, and healthy fats, it’s like an Italian-American, poorman’s superfood. Mangia!
My Grandmother who was born and raised in Southern Italy taught me how to make it. This is the closest way I've seen to how she taught me. It's not the exact way. But the closest. Honestly, I like these techniques and methods way better.
Love pasta fazool and this looks delicious. I’ll be trying it soon. Thank you
Instead of pancetta, I like to use a bit of Italian sausage removed from the casing.
Me too... I use the hot italian sausage and omit the pepper flakes..... Same difference
th-cam.com/video/gM6Lnsi6Dp4/w-d-xo.html
That's a good idea. Think I'll try vegetarian sausage & remove casings.
never made this , Now Im definitely inspired😉
I've always used Italian sausage. Now I gotta try pancetta!
The best version of this dish I have seen!!!!
Modified this with sausage, chicken thighs, (instead of pancetta) and tortellini. Added parsley, lemon juice, mushroom and soy sauce as well. Great stuff.
Well your recipe sounds delicious but it isn’t pasta fazool.
@@cheryl9261 why not? Pasta fagioli just means beans and pasta. Even in italy there are many variations.
This was fabulous. I didn't have fresh basil so I used a 1/2 tsp dried along with a 1/4 tsp dried marjoram. This dish hit the spot.
Looks delish
I make this about every two weeks with Escarol and Italian sausage on the side with Italian bread very good
Sensible recipe, as always at ATK. Lawman is new to me and a friendly chef. I'm going to do this one.,
Made this tonight... and it was just so delicious! Definitely will make this a go to recipe for us! For personal taste, I left out the pepper flakes and the basil.
Great on a very cold stormy day - along w/ a nice ale!
He was obviously nervous / following script but he did well.
Nice to meet you Lawman 🙌🏼🍻
I want a bowl right now!!! That looks perfect
I made this tonight and it was a hit. I rounded out the meal with Spanish cheese tapas paired with purple fig jam.
I have used bacon before. It works . And I’ve used diced tomatoes as well. It all works . Still delicious!! 👍👍
Thanks Lawman and Bridgette
That looks like lunch this weekend! ;)
Better yet, I know this soup will come in handy during the fall/early winter! :)
Along with Football? "Hopefully!"
Thanks for sharing Lawman, Bridget & America's Test Kitchen!
th-cam.com/video/gM6Lnsi6Dp4/w-d-xo.html
I love this recipe but I make one simple alteration after making it a few times... add the grated parmesan to each bowl or serving (1/4 cup at a time) after cooking. Otherwise the leftovers are super gloopy and the cheese sticks to the pot. Maybe that's not an issue if you cook in a nicer non-stick thing, I dunno... but for me this works better than scraping dried up chunks of cheese from the bottom of the pot and also having to clean clumps of cheese from sponges/brushes when doing dishes.
When I puree my cantalini beans I use milk instead of water with a tablespoon of OO. I've also used this as a substitute for a butter/flour based roux that passes the taste test. If I want more body, I add a pound of ground pork. Then I add more celery and carrots. I've tried this with ground turkey or beef, it's all good.
I love how they keep introducing new members of the team. So far, they’re hitting home runs.
As a first generation Sicilian, Lawman is on point with this dish.
Does that mean you just moved to Sicily?
@@jamesjfisk4968 I'm first generation Sicilian from NY. First generation means my parents were born there.
So you’re born with some kind of magical authoritarian knowledge of this dish? Since I’m of German heritage maybe I should start opining on rocket science and lederhosen lol.
@@jeffweber8244 He's not born with it, but his family probably cooks authentic Italian @ home, so we'd expect him to know more about pasta fazool than some random German.
@@gerhitchman I don't buy that at all. Bad technique can be passed down from a grandma and good ones can be learned elsewhere. It's ridiculous to think that heritage imbues you with superior knowledge.
YOU ARE WORLD BEST COOK AND YOU TUBER
I WATCH
I LIKE AND DID COMMENT ON VIDEO.................
Nice and straightforward recipe, good job
One of my favorite recipes from the magazine. The pureed beans adds a great texture to the soup. I also use Italian sausage and sometimes toss in a bit of spinach.
I really like this version, and well try it..thanks for sharing.
Looks Incredible ....I do add fresh tomatoes for color, and I use italian sausage link cut the skin off brown and use chopper for a fine cut and add to mine as well. Absolute comfort food
Love the beans in a blender. I would cook the pasta separately to about 2/3 done to reduce starchiness and broth absorption.
As an authentic American, this passed the taste test. Great job ATK!
Nice to see a fresh face. Welcome Lawman❗
I STILL save my cheese rinds to make this fabulous dish!
This is really good. I always have to simmer/cook longer to get things right. I should have added extra liquid, but we enjoyed it. Thanks Lawman. Have not seen you around on ATK lately, hopefully you are doing well. Thanks for the recipe.
i cooked this and i am now adding this to my go to recipes, it was so good. I will probably add more beans to mine. I also didn't have tomato paste, so i swapped it for tomato sauce and just doubled the amount.
I’ve tried many different recipes for Pasta e Fagioli. This one is the best, yet. Easy, but time consuming to make.
Oh yummy. Great job!! He definitely nailed it with the olive oil at end...growing up it was a must! I think we should also give a tip of the hat to escarole and cannellini beans...less vets but oh so good.
Delish, I'm first generation Italian and this is great
Cook this regularly, will give this version a try. I normally add a bunch of kale. Bridgette you are a cute one!
Nice recipe, looks delicious. Pasta 'e fasule (like we say in Naples) is an iconic homey dish. We make it all year round, in summer we make it less soupy and sometimes add unshelled mussels as well - delicious!
Oh I will be making this, cold winter night cozy dinner
It's supposed to be sort of rainy and cold tomorrow night.
Let's see. I've got some farfalle in the pantry, some shallots, a bulb of garlic, carrots, onions, would I be forgiven if I use a quart of Swanson chicken stock?...
Pick up a loaf of crusty Italian bread late in the afternoon, a salad....
My favorite cooking channel ❤going to make this soup now 👍🏻👍🏻👍🏻
This is my favorite recipe for this dish
Oh I Love it. Delicious. Definitely going to make it. 😋
Born and raised in Chicago and this is the ONLY way to make, cut and eat pizza. Yummy lots of sausage and crispy crust perfect pizza. Hands down.
Hmmmm?
@@jamesjfisk4968 sorry got my videos mixed was thinking it was the thin crust Chicago style pizza
That is what's for dinner, Lawman rocks!
This is a good scaleable restaurant version. One can start it in the morning and serve it for lunch.
Delicious as always.
Love, Love this video, definitely trying this.
I can't wait until Fall!
Me too! I really wasn’t looking forward to fall or Christmas this year until a couple weeks ago. Just out of nowhere I was excited. So that’s good.
Thiss my favorite Italian soup 😋😋😋😋
th-cam.com/video/gM6Lnsi6Dp4/w-d-xo.html
So comforting, love this recipe 🍝
Thank God another place to put some tomato paste! Always looking 👀
We always used hamburger meat but this looks delicious too! Gonna try it soon!
Good stuff. Explained perfectly. Thanks
I love Lawman! What a great recipe and excellent presentation!
Gonna make this, yep.
th-cam.com/video/gM6Lnsi6Dp4/w-d-xo.html
You made me very hungry…Thanks
Oh man I could have this like every day I love pasta fagioli👌
Me too, it's my favorite soup!!
Love it ...thank you for sharing
I like the new guy.
I hope he does more videos
He and Natalie are regulars on Cook's Country.
Looking forward to trying this modified recipe!
th-cam.com/video/gM6Lnsi6Dp4/w-d-xo.html
Give us more Lawman!
More Lawman!!!
Great recipe. Thanks
Can't wait to make this tomorrow with the Easy Bake Biscuits or Dream Drop Biscuits yall made today on the show ! Yummy :) Sunday cooking in Savannah:)
I've been around tomato paste my whole life, but atk taught me how to really use it.
Sip and Feast has a recipe that’s closer to the way I make this,I don’t use chicken broth,but this one looks good too.😋
One of my favorite yummy 😋 !!!
th-cam.com/video/gM6Lnsi6Dp4/w-d-xo.html
Delicious.😋
Great recipe to have! Thanks!
Excellent! To solve the tomato issue, add plum tomatoes that you hand crush!
My nonna made a version of this with beef tripe. It was heavenly.
Mmmmm. Looks wonderful!
Nice recipe.
I made this for lunch yesterday and it was delicious. I can't get pancetta in a chunk here so I used sliced... otherwise I had everything.
Love pasta fazool yum! Thank you
Love Bridget
Would white beans be a suitable substitute to Cannellini beans in this recipe?