I prepare a quick Pasta and Beans Soup that takes just 30 minutes to make, instead of 3 hours when using the traditional recipe. Learn about San Marzano Tomtoes: www.cento.com/
The first time that I made this soup, I swooned. The flavors were so intense. I love making soup at home because it tastes a whole lot better than what you find in a can at the store.
When I lived in the Naples area, I had the most fantastic Pasta e Fagioli… No where in the US could I find it like theirs. Then one day I saw this video and it looked so much like theirs so I made it and oh my goodness, it was phenomenal! Just like Naples! Now I make it as often as I want but never order in a restaurant…they just cannot compare! Thank you for sharing this with us so that even stateside we can enjoy true Italian food!
I have to share this with everyone. I saw this recipie (probably the original one of yours) many years ago. We were poor, went to food banks often and all tge ingredients are pretty standard food share items. MY kids were so excited to be eating an "authentic Italian soup" in the fancy bowls with torn baguettes!
My mother made a vegan pasta é fagioli. It was not because she was health conscious or a vegan. It was vegan because they could not afford meat. When she got older, she thought it was funny that her poverty food was now health food. 😁
Just made this and my son and hubby were in the stratosphere! I did the pasta on the side, and added the pureed beans first with hot water to the rue...then 2 cans of hand-wrung tomatoes and then hot water...then whole beans...and Mama Mia! Thank you, Lidia for sharing such an amazing technique to this rustic soup--I learned more with this demonstration about making this favorite soup! From this day on, I will always make it this way!!! You rock!!!
No question, Lidia is the queen of Italian cooking. When I watch her, I think of my mom, both grandmothers and aunts. My cousins learned well, because they are also great cooks. Lidia’s cooking style is simple, fresh, uncomplicated and absolutely delicious. This is what Italian food is about. She’s simply the best, hands down.
You are a blond version of my mama~! And she cooks just like you...-probably, she learned a lot of her techniques from watching your cooking show on PBS years ago before cable tv!❤️ So glad to find this video!
My children are grown now and are on their own. I have grandchildren. But, when they were young, my one indulgence every Saturday morning was watching the PBS cooking shows, all of them. I started with my cup of coffee in a beautiful cup and sat on my bed to watch the cooking shows. My children remember that and sometimes enjoyed jumping in bed with me to watch. Lidia was on in the afternoon. If it was a quiet Saturday, I watched, sometimes I did so while cooking for the evening meal. After all the excitement of the shows, I figured what meals I’d make for the week. I cooked all of Sunday and enjoyed my food and the joy of making the recipes. Later on, we visited some of Lidia’s restaurants in NY. What a treat. We tried The things we had made and some waiter suggestions. My children remember. And my daughter is now a pastry chef and runs a very successful cafe. Those were wonderful days, albeit hard with work, family and So much more.
Thank you very much Lidia for posting this recipe! Hubby is sick and he requested some soup. I thought of making this soup since he loves beans! It was sooo delicious that he had 2 big bowls of it with a piece of buttered bread!
This is my default quick dinner (my Nona's pašta-fižol): boil pasta, open 2 tins of beans, mash them or blend, make the roux adding pasta water, pour in beans, beef stock and a bay leaf. Presto! Once served, we like to stir in a spoonful of red wine vinegar.
I love this soup, a staple in the house for my life. Funny how back then, it was thought of just as she spoke, ingredients in the pantry thrown together. Now a days, in restaurants this soup can command $8,10 even $12 bucks a CUP, forget about a bowl. Regardless it’s a staple I love and so many others. I must be a bad Italian tho. The bread. While I respect EVOO and garlic, for this soup I like plain ole bread and salted butter. I often buy a pound of Irish butter, usually in the specialty section of the grocery store- KerryGold is one readily available in most stores. I know, no self respecting Italian would change out the EVOO/garlic for butter but I have to break the tradition once in a while besides garlic and EVOO always makes it way back in cooking. (Often also I melt the butter with fresh garlic added then brush on toasted Italian bread) ***Chindon, amigas and amigos, and God Bless***
Kaidosbuddyagain Doberman You are a good self respecting Italian. The region of Alpine valleys bordering France in northwest Italy use butter more so than olive oil in their cooking. Give Plugra European Style butter, Organic Valley Cultured Pasture Artisan Crafted butter, Organic Valley European Style Cultured Artisan Crafted butter and Organic Valley butter a try. That taste considerably better, fresher and cheaper than European butters sold in the US. You won't be disappointed in the taste. I have found them at Kroger and Meijer's.
765respect thank you so very much for the kind words. And thank you for the suggestions, I will most certainly look for those butters for sure. As we all know, the average butter here in the US doesn’t compare in the quality and taste, best for cooking I suppose than in using as a spread so I will be on the lookout for your suggestions. THANKS again and have a wonderful day!!!!
I save the rinds of Parmesan and put them in the soup for extra flavour. Yes, it is better to cook the pasta separately if you expect leftovers, but I also prefer it cooked in the broth. This is great to feed a crowd.
There are many variations of pasta fagoli. I make mine with celery, onions, and bacon. But I use dried beans, great northern or cannolini. Salt and pepper to taste when beans are tender. Yummy.
Dear Lydia You are the best in the world. I keep learning every time I watch you cook. You remind me of my Mother, older sisters and Aunt who are all gone in heaven today. All of your fans including me are so lucky having you teach us. God Bless you and keep you happy, safe and well. Love and Peace. Joe
I have been watching you since you were on public television and you are the BEST! I am 46 yrs old and I will have to give YOU and my Mom credit in teaching me how to cook! Mind you I’ve been watching you even before I had ever picked up a frying pan! You are on point with all your recipes!🌟🌟🌟🌟🌟I also LOVE that it’s Vegan❤️
Just subscribed. My whole family loves you. I remember as a kid, hardly anyone watched PBS. But I was a huge fan. My Fam seen how much of a fan I am. NOW, they all watch you and still do after all these years 😆
In my family the dish had a "white" essence. That is the tomato was omitted and typically a ham hock was added. The overall texture had a thicker consistency. My ancestors hailed from Rome and north of Rome. You are a beautiful Italian woman, hence I'am presently cooking your "style" dish today. Buona mangiata!
Looks delicious! Thank you for the demo! I ate at an Italian restaurant in Brooklyn once that offered a choice of pasta e fagioli: red or white. I chose the white and it was absolutely amazing! I wish I had the recipe.
i love simple hearty meals like this. I made meatless lasagna and spaghetti back-in the 80’s due to budget constraints (using chopped black olives or sliced olives adds a meaty flavor). I made quiche without the crust and I switched out the sour cream for low-fat cottage cheese (for my kids palates) and then some finely chopped green onions, or a few spoonfuls of canned mushroom and stems, canned crab, whatever was in the pantry. I was trying to feed my family well on a shoestring.
Dom DeLuise told a story about his family sitting down to a meal of Pasta e Fagioli and his father getting so angry with something that his wife had said that he threw the serving dish of pasta and beans straight up in the air, and half of it stuck to the ceiling. Dom said that months later they were still finding pieces of pasta and beans in the light fixtures and everywhere else in the dining room. I had the impression is wasn't a soup, though.
Now I know how to grill bread properly. This soup looks like it would feed a family easily and its hearty meal, very wallet friendl. What a great instructor. She does not make you feel dumb for not knowing. Love her💕
Science is Icarly tomorrow morning is Icarly tomorrow morning is Icarly tomorrow morning is Icarly tomorrow morning is Icarly tomorrow morning is Icarly tomorrow morning 🌄 Icarly yes Shakira
I just Love all of your recipes and you!! Your awesome!! I've made many of your recipes and even have two of your cookbooks!!! Keep doing what you do!!!!
I made this on Saturday, and it's very bland, so be prepared for that. You will also need a big pot as there is a lot of water. Adding parmesan and extra virgin olive oil in your bowl is what saves this soup. It made it very flavorful then.
Looks good! Thumbs up on the recipe. I do almost the same but I don't bother with Roux or the blender. I just dump the can of beans with the liquid starch in later. Put in the pasta out of the box -makes its own starch along with the tomatoes cooking down for adequate thickness. A little beef, chicken, veg stock for added flavor.
If you really wanna make this fast….I always have pantry staples. This is a FAST version. Boil a little ditalini pasta. While that’s going heat a can of Campbell’s Bean w/Bacon soup. Add crushed red pepper & dried Italian herb seasoning to taste. Toss the Al dente ditalini in the soup. Mix & put in bowl(s), top with fresh grated parm (or the canned stuff) & drizzle w/EVOO & cracked black pepper. Voila! 10 minutes, tops. And not bad for condensed soup.
This is my favorite soup to make at home. We all make it a certain way of our own but, it’s nice to try other versions of it. I love it! Thanks for the videos! Their great!☺️💛🌷
I think a little drizzle of a good olive oil makes everything taste a little better. I'm going to give this recipe a try during this week. Thanks for posting..........
Unless you're feeding an entire army in one seating, cook your pasta separately as she mentions and add it to each bowl after ladling in the soup. If you don't, any leftovers will become a solid brick in the refrigerator, and after you add enough water to make it soup again all the flavor will be lost and the pasta mushy. Adding salt to the flavor-thinned soup only makes salt the only flavor you will taste, and the subtle sweetness and acidity of the soup when fresh will be deadened by the network of starches permeating the soup, as your taste buds will be less able to detect flavors through all that starch. Also, the link to Cento is BS. Don't be fooled; Cento's "Certified" San Marzano tomatoes is a ploy to deceive you into thinking they are authentic San Marzano tomatoes, which they are not. You need to look for "D.O.P." (Denominazione di Origine Protetta) and the official D.O.P. Seal, which means they are grown in the terroir of the Sarno Valley from heirloom San Marzano seed. Only about 345 acres of land -- much of it surrounding highway overpasses, believe it or not -- can grow D.O.P. San Marzano tomatoes. Everything else is just grown in whatever terroir in the world from seed that is technically similar to the San Marzano varietal, and the difference is remarkable if you know what to taste for.
Roux for pasta e fagioli? Why, for heaven's sake? The pureéd beans do a fine job of providing creaminess, or should. (And there's no sugar in a roux, so you can't caramelize it.) No soffrito--that is, onions, carrot and celery as a base? I understand that you prefer a soupy version of the dish, but what you've created here is a vegetable soup with beans.
Americans know this famous Italian dish “Pasta e Fagioli” as….”Pasta Fazool”. In the way the first Italians who came to America from southern Italy pronounced it, in their dialect (as well as other Italian dishes).
If you have leftover soup with pasta, strain the solids from the liquid and store them separately. Otherwise, the next day the pasta will be a waterlogged mush.
What a great tip! I always make big pots of soups and stews so we have leftovers, and the pasta can be a problem. Thank you msr111, I'm passing this tip on to friends and relatives for sure!
Mike.....I appreciate your reply, happy to pass along useful info. Pasta always overabsorbs liquid and I can't think of any foods with a worse mouthfeel than mushy, soggy bread and pasta.
Msr111. Why don't you just cook the pasta separately short of al dente, and store separately. Them add to reheating soup, when you're ready for service. Why mess around with straining.
I retire from my job in America next year.Can i come visit you for dinner ill bring the wine.I love to watch you cook you make many of us Italian Americans see our grandfather cook.Your accent your smile makes me see my Grampa Giusto
My Slovak grandmother would toast rye bread in the pan then rub it with garlic and put butter on it, we would have it with a nice bowl of barley soup.mmmmmm
No offense but a lot of things are missing from that soup don't blame my grandma taught me well kidney beans and cannellini beans carrots celery tomato slices ditalini compliments pecorino cheese absolutely delicious oh and don't forget the protein. Meaning the beef and only top quality. Thanks for sharing at any rate.
I like to start my base with garlic and onion some carrot Garlic powder , Oregano, basil, Black pepper Then I add the crush tomatoes with basil I cooked pasta separate I had the pasta and I add the beans I use the Flora in the can because they don't use salt They're imported from Italy . Then I simmer it a little and serve with Grated parmesan.
Here's the trick.. While it's way too hot to eat , slam a pile of grated parmesan just at the shore of the soup and the plate.. attack the soup with a big spoon and extinguish the slight burns to your tongue and lips with the cheese!! I love it!
Per ottenere una pasta e fagioli bella cremosa non c’è bisogno di fare il roux. Basta semplicemente frullare una parte dei fagioli. Non ho visto mai nessuno fare una pasta e fagioli in Italia con il roux. Questa comunque più che è una classica pasta e fagioli, è una minestra in brodo. La classica pasta e fagioli normalmente è un piatto bello cremoso non brodoso. Poi ovviamente dipende pure dalle zone d’Italia. Non tutti lo fanno alla stessa maniera. Io comunque nella maggior parte dei casi conosco la pasta e fagioli come un bel piatto cremoso.
This is delicious with a cheese and onion omelette or peppers and eggs omelette, with garlic and olive oil of course. My husband loved this on a Friday, when we didn't eat meat...times have changed, of course.
@Adashelby In the Catholic faith, Fridays were meatless. I'm not Catholic but my husband was, mainly because his parents were. His mother was a devout Catholic who never ate meat on Friday. That rule changed later on...I don't remember the exact date. I am not a church goer since coming to realize it's okay to pray at home, which I do every day. Not everyone can go to church, as many of us don't have transportation, or some have disabilities that make them housebound. This is a time when most of us have opened our eyes and are seeing reality. The days of brainwashing are coming to an end. God rules, not some organization looking for money and power.
@Adashelby It's funny, how people follow a rule for hundreds of years, but then it becomes no longer in force, which to me shows it wasn't valid in the first place. No one can change the ten commandments, though...also, have you noticed our Constitution is being trashed? They want to put a mark on our arm so they can keep track of who has a virus and who doesn't, etc. with a chip in our arm, shaped like a pyramid...the mark of the illuminati aka/the beast.
Pasta e fagioli has been a favorite of mine since childhood. My mother (Sicilian) made it using tomato paste which, along with the pasta, added body to the soup. Next time I make this I'll try Lidia's recipe. It looks very good. BTW, I order Lidia's pasta through Eataly and really love it. Thank You Lidia
Nice recipe. But seems pointless and a waste of energy and time to add a lot of water and then wait for it to vaporize again. Why not use less water in the first place?
Lidia is such an inspiration! Such a good teacher and food enthusiast. I did not eat pasta much to my husband's dismay until I found lidia. Believe me, he is thrilled and I am trying this recipe today!
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If this lady cooked a phone book I'd want to eat it.
agreed! she would make shite on a stick look good
Me too🤣😂
You lied. I trusted you.
I agree with you “A”! My mom and I 10:45 salivate when watching her cook. Neither of us like fish, but when Lidia makes it, we want to eat it!
I really enjoy her program on PBS and I love the singing at the end with her mother. ❤
What a great quarantine recipe. I have all those ingredients in my pantry. Lidia, you're such a great teacher.
Not really. It’s a big guess how much of what to add or mix
I just made this and it’s brilliant!! My daughter loves it! For once in my life I followed your recipe to the letter! And it turned out amazing!
Looks like I need a grill pan and weight just for making that bread. (Any excuse to get more equipment!)
The first time that I made this soup, I swooned. The flavors were so intense. I love making soup at home because it tastes a whole lot better than what you find in a can at the store.
It is more than obvious ! Anything that is homemade tastes superior to things bought in a can in the store ! There is no comparison !
When I lived in the Naples area, I had the most fantastic Pasta e Fagioli… No where in the US could I find it like theirs. Then one day I saw this video and it looked so much like theirs so I made it and oh my goodness, it was phenomenal! Just like Naples! Now I make it as often as I want but never order in a restaurant…they just cannot compare! Thank you for sharing this with us so that even stateside we can enjoy true Italian food!
I have to share this with everyone. I saw this recipie (probably the original one of yours) many years ago. We were poor, went to food banks often and all tge ingredients are pretty standard food share items.
MY kids were so excited to be eating an "authentic Italian soup" in the fancy bowls with torn baguettes!
Uftigy
The
Aww..precious story, Nicole. May the good Lord always bless you and your family.
Nicole Chappell r
My mother made a vegan pasta é fagioli. It was not because she was health conscious or a vegan. It was vegan because they could not afford meat. When she got older, she thought it was funny that her poverty food was now health food. 😁
Lidia is a great teacher! Everyone has an Italian Mom watching her cook. Sweet Lady and Business Woman.
Watching you cook, is like learning cooking wisdom from your Grandma who was a kitchen boss but you never had the time to learn all that she learned.
Ardent Dfender lap
American
Test
Kitchen
I make a lot of soups but have never made this. I love both pasta and beans and you made it look so delicious. Thank you Lidia.
Just made this and my son and hubby were in the stratosphere! I did the pasta on the side, and added the pureed beans first with hot water to the rue...then 2 cans of hand-wrung tomatoes and then hot water...then whole beans...and Mama Mia! Thank you, Lidia for sharing such an amazing technique to this rustic soup--I learned more with this demonstration about making this favorite soup! From this day on, I will always make it this way!!! You rock!!!
Thanks for watching Dylan and keep on cooking.
You make me want to cook. Thank you.
@@evalasting50 awesome
'roux'
No question, Lidia is the queen of Italian cooking. When I watch her, I think of my mom, both grandmothers and aunts. My cousins learned well, because they are also great cooks. Lidia’s cooking style is simple, fresh, uncomplicated and absolutely delicious.
This is what Italian food is about. She’s simply the best, hands down.
AGREED!!!
Great find for me too! No nonsense, but very authoritative.
She's the undisputed Queen.
You are a blond version of my mama~! And she cooks just like you...-probably, she learned a lot of her techniques from watching your cooking show on PBS years ago before cable tv!❤️ So glad to find this video!
We stocked up on lots of dry, frozen food items. I'm going to make this soup today along with fresh baked bread.
YDonna Stuart .
Yummmmmmm coming over 😊
My children are grown now and are on their own. I have grandchildren.
But, when they were young, my one indulgence every Saturday morning
was watching the PBS cooking shows, all of them. I started with my cup of
coffee in a beautiful cup and sat on my bed to watch the cooking shows.
My children remember that and sometimes enjoyed jumping in bed with me to watch.
Lidia was on in the afternoon. If it was a quiet Saturday, I watched, sometimes I did
so while cooking for the evening meal.
After all the excitement of the shows, I figured what meals I’d make for the week.
I cooked all of Sunday and enjoyed my food and the joy of making the recipes.
Later on, we visited some of Lidia’s restaurants in NY. What a treat. We tried
The things we had made and some waiter suggestions.
My children remember. And my daughter is now a pastry chef and runs a very
successful cafe. Those were wonderful days, albeit hard with work, family and
So much more.
Thank you very much Lidia for posting this recipe! Hubby is sick and he requested some soup. I thought of making this soup since he loves beans! It was sooo delicious that he had 2 big bowls of it with a piece of buttered bread!
"Macaroni with the *BEANS* WHAT THE FUCK"
Made this 3 or 4 times now and I think I have it down. Soooo freakin’ good. Thanks, Lidia! 🥰
I've been making pasta e fagioli for 40 years. Never heard of using flour --- and I live in the south where rouxs are very common.
This is my default quick dinner (my Nona's pašta-fižol): boil pasta, open 2 tins of beans, mash them or blend, make the roux adding pasta water, pour in beans, beef stock and a bay leaf. Presto! Once served, we like to stir in a spoonful of red wine vinegar.
Great instructional video. I love Lidia’s teaching style. Side note, the camera was all over the place.
That looks great; you’re making me hungry.
I love the way you explain things as you go and there is flexibility to adjust to your own taste. Love it.
No flour I add chopped diced potato...adds body tastes great..
I love this soup, a staple in the house for my life. Funny how back then, it was thought of just as she spoke, ingredients in the pantry thrown together. Now a days, in restaurants this soup can command $8,10 even $12 bucks a CUP, forget about a bowl. Regardless it’s a staple I love and so many others.
I must be a bad Italian tho. The bread. While I respect EVOO and garlic, for this soup I like plain ole bread and salted butter. I often buy a pound of Irish butter, usually in the specialty section of the grocery store- KerryGold is one readily available in most stores. I know, no self respecting Italian would change out the EVOO/garlic for butter but I have to break the tradition once in a while besides garlic and EVOO always makes it way back in cooking. (Often also I melt the butter with fresh garlic added then brush on toasted Italian bread)
***Chindon, amigas and amigos, and God Bless***
Kaidosbuddyagain Doberman You are a good self respecting Italian. The region of Alpine valleys bordering France in northwest Italy use butter more so than olive oil in their cooking.
Give Plugra European Style butter, Organic Valley Cultured Pasture Artisan Crafted butter, Organic Valley European Style Cultured Artisan Crafted butter and Organic Valley butter a try. That taste considerably better, fresher and cheaper than European butters sold in the US. You won't be disappointed in the taste. I have found them at Kroger and Meijer's.
765respect thank you so very much for the kind words. And thank you for the suggestions, I will most certainly look for those butters for sure. As we all know, the average butter here in the US doesn’t compare in the quality and taste, best for cooking I suppose than in using as a spread so I will be on the lookout for your suggestions. THANKS again and have a wonderful day!!!!
I save the rinds of Parmesan and put them in the soup for extra flavour. Yes, it is better to cook the pasta separately if you expect leftovers, but I also prefer it cooked in the broth. This is great to feed a crowd.
This is looking good. Love watching your show.
This is very similar to my mother's recipe. Since it was made without meat, it was a favorite Lenten meal.
There are many variations of pasta fagoli. I make mine with celery, onions, and bacon. But I use dried beans, great northern or cannolini. Salt and pepper to taste when beans are tender. Yummy.
Dear Lydia You are the best in the world. I keep learning every time I watch you cook. You remind me of my Mother, older sisters and Aunt who are all gone in heaven today. All of your fans including me are so lucky having you teach us. God Bless you and keep you happy, safe and well. Love and Peace. Joe
I have been watching you since you were on public television and you are the BEST! I am 46 yrs old and I will have to give YOU and my Mom credit in teaching me how to cook! Mind you I’ve been watching you even before I had ever picked up a frying pan! You are on point with all your recipes!🌟🌟🌟🌟🌟I also LOVE that it’s Vegan❤️
Tara Gutierrez
You are so right! She really knows her stuff!! Mangia!
LOVEEEEEEEEEEE, THIS LADY I HAVE WATCH HER FOR YEARS.. AND WILL CONTINUE, AND HER MOTHER LOVE HER MOTHER ALWAYS ...
I just love you Lidia. You have taught me so much about cooking the dishes I loved so much as a child.
Just subscribed. My whole family loves you. I remember as a kid, hardly anyone watched PBS. But I was a huge fan. My Fam seen how much of a fan I am. NOW, they all watch you and still do after all these years 😆
In my family the dish had a "white" essence. That is the tomato was omitted and typically a ham hock was added. The overall texture had a thicker consistency. My ancestors hailed from Rome and north of Rome. You are a beautiful Italian woman, hence I'am presently cooking your "style" dish today. Buona mangiata!
Omg just beautiful great lady
Complimenti I love how you explain everything I like to learn what to do and what to not do grazie ❤️
Looks delicious! Thank you for the demo! I ate at an Italian restaurant in Brooklyn once that offered a choice of pasta e fagioli: red or white. I chose the white and it was absolutely amazing! I wish I had the recipe.
I can’t wait to make this .. You are so beautiful .. God Bless you Sweet Lidia . How has there not been a Lidia show o goodness ..
The show is on PBS
i love simple hearty meals like this. I made meatless lasagna and spaghetti back-in the 80’s due to budget constraints (using chopped black olives or sliced olives adds a meaty flavor). I made quiche without the crust and I switched out the sour cream for low-fat cottage cheese (for my kids palates) and then some finely chopped green onions, or a few spoonfuls of canned mushroom and stems, canned crab, whatever was in the pantry. I was trying to feed my family well on a shoestring.
Wow brings me back to childhood. So delicious!😻
Me too.
My mum made this dish on
Thursdays.
My lovely mummy also used a stock which certainly enhanced the flavour 👍x
Dom DeLuise told a story about his family sitting down to a meal of Pasta e Fagioli and his father getting so angry with something that his wife had said that he threw the serving dish of pasta and beans straight up in the air, and half of it stuck to the ceiling. Dom said that months later they were still finding pieces of pasta and beans in the light fixtures and everywhere else in the dining room. I had the impression is wasn't a soup, though.
Excellent recipe and my favorite cookware, Staub!
Now I know how to grill bread properly. This soup looks like it would feed a family easily and its hearty meal, very wallet friendl. What a great instructor. She does not make you feel dumb for not knowing. Love her💕
This Pasta e Fagioli recipe looks really delicious Chef Lidia.
ANYONE ....What size can plum tomatoes do I use for this amount of soup ???
Judith Iorio probably 28oz :)
A. Payne .... Thank you for your reply. Have a great day !!!!! :-)
Judith Iorio you too! If you like, let me know how it turns out!
Have been watching Lidia cook since getting cable TV many many years ago - love her style - so simple and food tastes great !
Science is Icarly tomorrow morning is Icarly tomorrow morning is Icarly tomorrow morning is Icarly tomorrow morning is Icarly tomorrow morning is Icarly tomorrow morning 🌄 Icarly yes Shakira
I just Love all of your recipes and you!! Your awesome!! I've made many of your recipes and even have two of your cookbooks!!! Keep doing what you do!!!!
*Your Channel is Very Good, I already left my LIKE with you, CONGRATULATIONS!! ******* I
Linda, you look so pretty! I love your new look!
Typical way to handle tomatoes reminds me of my grandma, Rosa!
I made this on Saturday, and it's very bland, so be prepared for that. You will also need a big pot as there is a lot of water. Adding parmesan and extra virgin olive oil in your bowl is what saves this soup. It made it very flavorful then.
Looks good! Thumbs up on the recipe.
I do almost the same but I don't bother with Roux or the blender. I just dump the can of beans with the liquid starch in later. Put in the pasta out of the box -makes its own starch along with the tomatoes cooking down for adequate thickness. A little beef, chicken, veg stock for added flavor.
I mash the beans with a potato masher. It mashes them into chunky bits, some beans not at all.
Ive eaten this dish. We have a very nice, family owned authentic Italian restaurant close by. Love it. Thanks for recipe.
If you really wanna make this fast….I always have pantry staples. This is a FAST version. Boil a little ditalini pasta. While that’s going heat a can of Campbell’s Bean w/Bacon soup. Add crushed red pepper & dried Italian herb seasoning to taste. Toss the Al dente ditalini in the soup. Mix & put in bowl(s), top with fresh grated parm (or the canned stuff) & drizzle w/EVOO & cracked black pepper. Voila! 10 minutes, tops. And not bad for condensed soup.
This is my favorite soup to make at home. We all make it a certain way of our own but, it’s nice to try other versions of it. I love it! Thanks for the videos! Their great!☺️💛🌷
Lidia's voice is so soothing, it can lull me to sleep by just listening to it. 😊
I think a little drizzle of a good olive oil makes everything taste a little better. I'm going to give this recipe a try during this week. Thanks for posting..........
Unless you're feeding an entire army in one seating, cook your pasta separately as she mentions and add it to each bowl after ladling in the soup. If you don't, any leftovers will become a solid brick in the refrigerator, and after you add enough water to make it soup again all the flavor will be lost and the pasta mushy.
Adding salt to the flavor-thinned soup only makes salt the only flavor you will taste, and the subtle sweetness and acidity of the soup when fresh will be deadened by the network of starches permeating the soup, as your taste buds will be less able to detect flavors through all that starch.
Also, the link to Cento is BS. Don't be fooled; Cento's "Certified" San Marzano tomatoes is a ploy to deceive you into thinking they are authentic San Marzano tomatoes, which they are not.
You need to look for "D.O.P." (Denominazione di Origine Protetta) and the official D.O.P. Seal, which means they are grown in the terroir of the Sarno Valley from heirloom San Marzano seed.
Only about 345 acres of land -- much of it surrounding highway overpasses, believe it or not -- can grow D.O.P. San Marzano tomatoes.
Everything else is just grown in whatever terroir in the world from seed that is technically similar to the San Marzano varietal, and the difference is remarkable if you know what to taste for.
Roux for pasta e fagioli? Why, for heaven's sake? The pureéd beans do a fine job of providing creaminess, or should. (And there's no sugar in a roux, so you can't caramelize it.)
No soffrito--that is, onions, carrot and celery as a base? I understand that you prefer a soupy version of the dish, but what you've created here is a vegetable soup with beans.
Nice presentation until the last 30 seconds or so. THREE count them THREE over lays wiped out the rest of the video.
Love this recipe! I would eat it in Naples. When I came back stateside I hunted and hunted for this recipe. Thank you so much!!!
She has taught me techniques that made my Italian cooking better, thanks Lydia.
Americans know this famous Italian dish “Pasta e Fagioli” as….”Pasta Fazool”. In the way the first Italians who came to America from southern Italy pronounced it, in their dialect (as well as other Italian dishes).
If you have leftover soup with pasta, strain the solids from the liquid and store them separately. Otherwise, the next day the pasta will be a waterlogged mush.
What a great tip! I always make big pots of soups and stews so we have leftovers, and the pasta can be a problem. Thank you msr111, I'm passing this tip on to friends and relatives for sure!
Mike.....I appreciate your reply, happy to pass along useful info. Pasta always overabsorbs liquid and I can't think of any foods with a worse mouthfeel than mushy, soggy bread and pasta.
Great tip! Thank you!
Yes we always cook pasta separately and add to hot soup before eating and freeze soup without pasta and just boil more for the next time
Msr111. Why don't you just cook the pasta separately short of al dente, and store separately. Them add to reheating soup, when you're ready for service. Why mess around with straining.
Oh boy, you're making me hungry and it's almost 10 pm!!! Lol
I love this soup and it makes a great inexpensive meal. I even use other beans and chickpeas in a pinch
I retire from my job in America next year.Can i come visit you for dinner ill bring the wine.I love to watch you cook you make many of us Italian Americans see our grandfather cook.Your accent your smile makes me see my Grampa Giusto
My Slovak grandmother would toast rye bread in the pan then rub it with garlic and put butter on it, we would have it with a nice bowl of barley soup.mmmmmm
You don't have to worry about the pureed beans scotching the bottom of the pot while reducing?
No offense but a lot of things are missing from that soup don't blame my grandma taught me well kidney beans and cannellini beans carrots celery tomato slices ditalini compliments pecorino cheese absolutely delicious oh and don't forget the protein. Meaning the beef and only top quality. Thanks for sharing at any rate.
I like to start my base with garlic and onion some carrot Garlic powder , Oregano, basil, Black pepper Then I add the crush tomatoes with basil I cooked pasta separate I had the pasta and I add the beans I use the Flora in the can because they don't use salt They're imported from Italy . Then I simmer it a little and serve with Grated parmesan.
Here's the trick.. While it's way too hot to eat , slam a pile of grated parmesan just at the shore of the soup and the plate.. attack the soup with a big spoon and extinguish the slight burns to your tongue and lips with the cheese!! I love it!
Per ottenere una pasta e fagioli bella cremosa non c’è bisogno di fare il roux. Basta semplicemente frullare una parte dei fagioli. Non ho visto mai nessuno fare una pasta e fagioli in Italia con il roux. Questa comunque più che è una classica pasta e fagioli, è una minestra in brodo. La classica pasta e fagioli normalmente è un piatto bello cremoso non brodoso. Poi ovviamente dipende pure dalle zone d’Italia. Non tutti lo fanno alla stessa maniera. Io comunque nella maggior parte dei casi conosco la pasta e fagioli come un bel piatto cremoso.
She makes everything sound so easy-to-follow. I love your show, Lidia!:)
Keep on watching!
This is delicious with a cheese and onion omelette or peppers and eggs omelette, with garlic and olive oil of course. My husband loved this on a Friday, when we didn't eat meat...times have changed, of course.
@Adashelby In the Catholic faith, Fridays were meatless. I'm not Catholic but my husband was, mainly because his parents were. His mother was a devout Catholic who never ate meat on Friday. That rule changed later on...I don't remember the exact date. I am not a church goer since coming to realize it's okay to pray at home, which I do every day. Not everyone can go to church, as many of us don't have transportation, or some have disabilities that make them housebound. This is a time when most of us have opened our eyes and are seeing reality. The days of brainwashing are coming to an end. God rules, not some organization looking for money and power.
@Adashelby It's funny, how people follow a rule for hundreds of years, but then it becomes no longer in force, which to me shows it wasn't valid in the first place. No one can change the ten commandments, though...also, have you noticed our Constitution is being trashed? They want to put a mark on our arm so they can keep track of who has a virus and who doesn't, etc. with a chip in our arm, shaped like a pyramid...the mark of the illuminati aka/the beast.
Yes her dishes look good on video,but why do her restaurants SUCK?
Lidia: your soup is boiling under the lid not simmering; otherwise, a great recipe.
I found the written recipe, but now I can't. Can you provide a link?
pasta fagioli should be thicker. looks way too watery. not the italian authentic way
Americanised pasta and fagioli! Not the real Italian recipe! ☹️
Pasta e fagioli has been a favorite of mine since childhood. My mother (Sicilian) made it using tomato paste which, along with the pasta, added body to the soup. Next time I make this I'll try Lidia's recipe. It looks very good. BTW, I order Lidia's pasta through Eataly and really love it. Thank You Lidia
My dad thought me to make a similar soup, but we added smoked ham hock into the soup-it was delicious!
Lady, there is nothing Italian in this pasta e fagioli except the name. Sorry to say that but when you cut the corners that is what you get.
What kind of beans are you using?
This is not how pasta e fagiole are properly made, this is her version but it is far from authentic.
Nice recipe. But seems pointless and a waste of energy and time to add a lot of water and then wait for it to vaporize again. Why not use less water in the first place?
Watched you forever. Love your dishes.
So if I come to eat in your restaurant and I order pasta and beans ,, you make me eat 50 cents of beans in the boxes ,,,, bravaaaaa
Lidia, Rick Bayles, and Jacques Peppan, and Martin Yan!
* Lydia
* Bayless
* Pepin
Anyone knows where I can find the written of Pasta e Fagioli recipe?
I love Lidia!!!!! I’m right back in my grandmas kitchen as a boy!
Just give me the bread!
Love me some Garlic long time ........ wash it all away with Vino!
Lidia is such an inspiration! Such a good teacher and food enthusiast. I did not eat pasta much to my husband's dismay until I found lidia. Believe me, he is thrilled and I am trying this recipe today!
this was so good its absolutely incredible, i gave all my money to the poor!
What kind of canned beans did you use? So many diffetent types
Frechheit im Jahr 2017 ein Video in 480p hochzuladen. Genau so frech wie einfach in einer Fremdsprache zu kommentieren.
I'm all carbed up just by watching.
That bread doesn't look like any whole wheat bread I've ever seen.
Did she say three cans of beans? Wish there was a listing of ingredients and quantities