Carla's *New and Improved* Pasta e Fagiole
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- Опубликовано: 26 июн 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! 💕🐹
Carla is my comfort chef. Has been for years. ❤
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
I have been obsessed with this recipe since the BA video. Its my favorite soup… grateful for Carla. Love this revisit!
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 - 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
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! 💛
Carla, your videos are the only thing getting me through my law school midterms! ♥
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!
So good I can smell it from here. Thank you, Carla (and fam.)
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!
This is has been my favorite soup recipe for years! Can't wait to try the improvements!!!
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!
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!
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!
Carla saying “yaaaas” and “the bean is giving”
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.
Why have I never noticed your tat before? Love!
Thanks for the lovely recipe and video!
The giving bean was my favorite part of this video 😂 can’t wait to try this recipe!
"Bublage". Carla is a national treasure.
Fazoole! Love the updates.
mmmmffff THIS iteration of pasta fazooool looks positively scrumptious~~~ tank u carla lalli music
"I always do an extra handful, cuz I'm nervous." Same, Carla, same.
Looks incredible
I'm making fazool today - so happy to see this" new and improved" version 😄
Made this over the weekend- it was delightful 💜💜
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...
Looks delicious!
What a cute ode you gave at the very end of the video! Adorable and meaningful outro!!!
Making this soup tomorrow for a convalescing friend. A hug in a bowl! ♡
Recipe Evolution with Carla & Co. 😍
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.
Thank Carlo 4 super recipe.Thank you.Hi from Germany ❤
I finally got around to making this tonight, and wow, what a flavor bomb. Definitely a new family repeat fave.❤
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 ❤
My bunny loves his veggie snacks!
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've been making this, from an older video of yours, from NYC. Just delicious.
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 am *still* obsessed with your famous brothy beans!! Om to the nom! Make them often.
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.
Yum. It's definitely a pasta kind of night.
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.
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.
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.
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 not only put soak in my soaking beans but a clove or two of garlic....really makes the beans so good.
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.
Fagioli, Carla! Also, never not putting shiitake mushroom in it anymore!
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 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.
Love you babes 💗💗 you’re the best Carla
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.
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.
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.
Yum!
Perfection
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?
Nice one Carla 🙂 you just made your Bon Appetite one redundant. Good move -chef’s kiss-
yummmmmmm
Looks awesome.....Little over the top on the beans :) ...Im going with canned...I'm also adding Thai chilis.
Ooh, upping your game with the tattoo! You’re even cooler than we all suspected 😎
amazing
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
Just made this. The kale is crashing the party and needs to be shown the door.
*FAZOOOOOOOOOL! I want it!* 🥣
OOOO new fazool, new ink!
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.
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!! 😊👍🏻😋😋😋😋😋😋
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!
My hounds eat vegetable scraps. They love kale and broccoli stems the most.
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 don't eat pork so I'm so excited to try this.
My heart was like the pre-soak beans, until I got 2 cats
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.
Mine just took 6 hours. Make sure to give yourself plenty of time! It's delicious, though.
Fazoooolll 🎉
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?
No rabbits, but we have chickens and they love veggie scraps!
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.
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.
I peel the outter layer of the fennel and it works great, less waste
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
FYI, “fagioli” is spelled fagioli.
And I have a bunny 🤣🐰🤣
And cooking the pasta separately is HERESY!!!
Soup looks fantastic. I appreciate the changed up version. I pass on the cumin. It tastes like smelly dirt to me lol
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!