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.
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 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!
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 make this regularly for years now. Don't call me crazy but.... I have made this with chicken broth and also water, it's better with water! Broth makes it taste too chickeny, you lose the flavor of the delicious canellini beans.
You're right. Chicken broth doesn't make any sense unless you want to spoil the taste of your beans... I'll never understand why americans use so many, and useless, ingredients for simple recipes...
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.
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.
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 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.
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!
‘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!
I watched this recipe when it aired on TV and didn’t write down the ingredients. Found video here on RUclips. 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.
@jzakibe if you do an internet search of the following words: "My Southwest Kitchen pasta fazool soup," you will get the exact recipe for this Cook's Country pasta e fagioli. It has all of the ingredients listed, all of the measurements, and the cooking instructions. I have made this recipe so many times I have lost count, and it is absolutely delicious.
Too much onion! Tomato product is optional, but Yes, paste is best cuz this is NOT minestrone. Glad u added the WHOLE BEANS in addition to the bean puree, cuz that's the point of pasta & *beans!* The bean puree is not traditional... usually just letting it simmer & reduce will thicken it. (using more beans and less liquid) Also, adding Italian cheese RIND is what's used to flavor the dish, then discarded after cooking. U have the option of putting grated Italian cheese in *your* serving. ✅ for cooking the Ditalini *in* the pot🙂
Looks good. However pasta e fagioli was a meatless soup. Water instead of chicken stock and no pancetta. Soup was thickened by mashing some of the beans,
👏👏and BORLOTTI beans EVERY TIME, in our Italian house we had fried PeF for breakfast so whatever is acceptable for b'fast needs to be in this, so no carrot, celery or onion. In essence, what was made - even though delicious I am sure - MISSES THE POINT: it isn't just a soup, it is whatever you want it to be BUT it needs to fit the meal.
Since you have put all ingredients and amounts in the video it would be nice if you didn’t hide them behind a paywall in the comments. I would be more willing to pay for others if I could easily see the recipes you have covered in your show.
Modified this with sausage, chicken thighs, (instead of pancetta) and tortellini. Added parsley, lemon juice, mushroom and soy sauce as well. Great stuff.
After letting it cool for an hour or so more liquid will be absorbed and it will be less like soup and more like pasta with sauce. Still tasty, but not soup.
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.
Recipes like this originated during really hard times. Who could have known we'd be living those hard times in the US in 2021? I have to say, tho, this recipe will probably cost you about $30 today, in the US. 🤬
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 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.
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 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.
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.
![NOSFERATU - Official Trailer [HD] - Only In Theaters December 25](http://i.ytimg.com/vi/nulvWqYUM8k/mqdefault.jpg)
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
ruclips.net/video/gM6Lnsi6Dp4/видео.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!
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.
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!
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!
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!
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?
ruclips.net/video/gM6Lnsi6Dp4/видео.html
Pasta fagiol recipe
Recipe
That looks SO GOOD! Glad you used cannellini beans instead of red kidney beans! They are so much more tender and creamy!
ruclips.net/video/gM6Lnsi6Dp4/видео.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 enjoyed Lawmans detailed style
I make this regularly for years now. Don't call me crazy but.... I have made this with chicken broth and also water, it's better with water! Broth makes it taste too chickeny, you lose the flavor of the delicious canellini beans.
You're crazy☺️
ruclips.net/video/gM6Lnsi6Dp4/видео.html
You're right. Chicken broth doesn't make any sense unless you want to spoil the taste of your beans... I'll never understand why americans use so many, and useless, ingredients for simple recipes...
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...
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 always started this soup with left over “Sunday gravy”. It makes it very rich
Thanks for this, my favorite soup, ATK always comes thru. Enjoyed Lawmans easy going style, hope to see more of him!
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.
I like how he’s explaining the why & talking about how different choices would change the dish.
YOU ARE WORLD BEST COOK AND YOU TUBER
I WATCH
I LIKE AND DID COMMENT ON VIDEO.................
Thank God another place to put some tomato paste! Always looking 👀
Really Bad recipe. Find a better one.
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 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.
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!
ruclips.net/video/gM6Lnsi6Dp4/видео.html
Fazool is an ill-sounding dialiect. Better to say pasta e fagioli.
‘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!
Pork fat rules!!
One change: I'd puree the Cannellini beans with chicken broth...no sense diluting the flavor.
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 the beans in a blender. I would cook the pasta separately to about 2/3 done to reduce starchiness and broth absorption.
I watched this recipe when it aired on TV and didn’t write down the ingredients. Found video here on RUclips. 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.
Nice to see a fresh face. Welcome Lawman❗
You provide a link to the recipe with this tutorial, but the recipe is all blocked out. Not nice.
Yeah too bad that they didn’t list every ingredient and amounts they put in when they were cooking the recipe so you could take notes.
@jzakibe if you do an internet search of the following words: "My Southwest Kitchen pasta fazool soup," you will get the exact recipe for this Cook's Country pasta e fagioli. It has all of the ingredients listed, all of the measurements, and the cooking instructions. I have made this recipe so many times I have lost count, and it is absolutely delicious.
Lawman ...I’ve never seen you before. You cute or whatever!! You like to cook I like to eat!
I STILL save my cheese rinds to make this fabulous dish!
I like the new guy.
I hope he does more videos
He and Natalie are regulars on Cook's Country.
Why not use the canning liquid from the beans?
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.
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
Pasta e fagioli is not soup.
Traditionally, Grand Ma would save all small leftover quantities of pasta (uncooked) and mix them together for Fa Zool !
ruclips.net/video/gM6Lnsi6Dp4/видео.html
Gonna make this, yep.
ruclips.net/video/gM6Lnsi6Dp4/видео.html
Too much onion! Tomato product is optional, but Yes, paste is best cuz this is NOT minestrone.
Glad u added the WHOLE BEANS in addition to the bean puree, cuz that's the point of pasta & *beans!* The bean puree is not traditional... usually just letting it simmer & reduce will thicken it. (using more beans and less liquid)
Also, adding Italian cheese RIND is what's used to flavor the dish, then discarded after cooking. U have the option of putting grated Italian cheese in *your* serving.
✅ for cooking the Ditalini *in* the pot🙂
He's so nervous
Sensible recipe, as always at ATK. Lawman is new to me and a friendly chef. I'm going to do this one.,
Si dice PASTA E FAGIOLI e non pasta e fagio.
Imparate a rispettare le nostra lingua.
I have used bacon before. It works . And I’ve used diced tomatoes as well. It all works . Still delicious!! 👍👍
absolutely DELICIOUS!! I followed the directions to a T and we LOVED it! Thank you!
Stop cutting your onions horizontally first. The onion is already layered. The vertical + transversal cuts is all is needed.
Looks good. However pasta e fagioli was a meatless soup. Water instead of chicken stock and no pancetta. Soup was thickened by mashing some of the beans,
He was obviously nervous / following script but he did well.
Nice to meet you Lawman 🙌🏼🍻
bacon would add too much of a smokey flavor?? what's wrong with smokey flavor?
I’ve tried many different recipes for Pasta e Fagioli. This one is the best, yet. Easy, but time consuming to make.
You forgot the ham hock, & the cheese heel..
👏👏and BORLOTTI beans EVERY TIME, in our Italian house we had fried PeF for breakfast so whatever is acceptable for b'fast needs to be in this, so no carrot, celery or onion. In essence, what was made - even though delicious I am sure - MISSES THE POINT: it isn't just a soup, it is whatever you want it to be BUT it needs to fit the meal.
Since you have put all ingredients and amounts in the video it would be nice if you didn’t hide them behind a paywall in the comments. I would be more willing to pay for others if I could easily see the recipes you have covered in your show.
Oh was there soup in this video? All I saw was a handsome tattooed Man. Yummy…. The soup, I mean.
Would white beans be a suitable substitute to Cannellini beans in this recipe?
Looks delish
I make this about every two weeks with Escarol and Italian sausage on the side with Italian bread very good
If you need taste testers I volunteer!
ruclips.net/video/gM6Lnsi6Dp4/видео.html
Thiss my favorite Italian soup 😋😋😋😋
ruclips.net/video/gM6Lnsi6Dp4/видео.html
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.
Dean Martin's Mama used raggiano cheese in this, not parmesan, her secret. It was his favorite food
Thanks Lawman and Bridgette
Excellent! To solve the tomato issue, add plum tomatoes that you hand crush!
random but are those yellow onions...seems like it...jw
Seems easy enough. Even for me.
Question. Is this a eat right away soup because the pasta would get mushy?
It stores in the fridge pretty well
ruclips.net/video/gM6Lnsi6Dp4/видео.html
After letting it cool for an hour or so more liquid will be absorbed and it will be less like soup and more like pasta with sauce. Still tasty, but not soup.
I want a bowl right now!!! That looks perfect
When you're boiling it if you put pink skin with fat it will taste the way better
I like this new guy
Yes, do not buy pre-cut pancetta. Absolutely not good.
As an authentic American, this passed the taste test. Great job ATK!
The first ingredient in this humble recipe is $20/lb.
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.
Pasta e faggioli is one of the base Italian food.
I'm used to having it with pepperoni instead.
I'll betcha guanciale would be better than pancetta.
Lawman is such a cool name!
Never had Pasta Fagioli with Basil and never will
Like to add a hamhock to the beans
You made me very hungry…Thanks
Give us more Lawman!
Garbage. Pure garbage
Pasta e fasuli is just pasta and beans
👍 👍 👍
Recipes like this originated during really hard times. Who could have known we'd be living those hard times in the US in 2021? I have to say, tho, this recipe will probably cost you about $30 today, in the US. 🤬
One of my favorite yummy 😋 !!!
ruclips.net/video/gM6Lnsi6Dp4/видео.html
I like him!!
So sad I wasn't there as a taster!
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! 😍😋,
I know many Italians when out of pancetta will substitute American bacon.
Vegetarian version please.
Or you could figure it out yourself.
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.
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 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've been using a cleaver for my go-to knife for everyday chopping. It doubles as a scraper. No extra tool to wash.
Nice recipe.
he's black and has tatooes?
My favorite cooking channel ❤going to make this soup now 👍🏻👍🏻👍🏻
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.
the pot is too small and too high?
This isn’t pasta fagioli
Love pasta fazool and this looks delicious. I’ll be trying it soon. Thank you
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.