JP has THE best cooking show ever! He is entertaining and teaches better than any other shows. So many cooking shows are boring and stale, not JP. Thank you for your channel. I bought his book and DVDs also! He is the best!!!
He done of the best cooking show ever. He's the best chef on RUclips He's the most real the most authentic and his way of teaching is amazing plus he is the entertainment!! I'm still binge watching all the episodes that I've missed for the last 2 years since I just found him a month ago, and I'm going to watch this episode in about 5 minutes!
My daughter bought me the DVD and book for Christmas. What a great present to get! Last night I made the shrimp/crab with homemade mayo, which was spectacular!.
🇮🇹 Hello from Milan, Italy, well done Chef, I really love pasta e fagioli, you are right when you say that everyone has her/his own recipe, in Italy every region has the local recipe, for sure there is a common opinion here in Italy, prepare enough for two times, because aftera day the pasta e fagioli is even better and in summer it can be eaten at environment temperature. 🇮🇹
This is terrific. The one thing I do different is cook the pasta separately and add the amount I need while saving the rest of the pasta. If you leave the cooked pasta in the soup to eat the next day, the pasta becomes too mushy and soup too thick. If the soup is going to be consumed in one sitting, cooking the pasta in the soup is not a big deal.
I agree with you - if you are not eating all the dish in one go, select what you need, transfer to a smaller pan and add the pasta there, or it will swell too much.
We NEED to get a segment where all you do is share your amazing stories, and instead of trying to explain a recipe, you just make whatever you want to eat that day!
I love the, "If you don't have it, you put whatever you got. Don't go around town looking for something you don't have." I get so discouraged when I watch a great video, don't have everything that is needed and don't want to purchase something for just one meal. As always, LOVE YOUR VIDEOS.
You have been the only chef who teaches cooking online that has more fun teaching then trying to look professional , It's so important to new cooks to see the Oops and the oh craps in cooking to keep them interested. Thank you for your wonderful dishes and dedication to cooking.
I agree one of the best things about his channel is the mistakes and recovery. It goes a long way to show that all cooks make mistakes and that you can recovery from many of them.
Of course, because if you make an oops, the next question is how do you correct the oops. I guarantee that if you are trying to make something new you haven't tried before, you will FAIL and have to do some sort of recovery to get back on track.
The look in his eyes and in his face when he says “If you don’t want butter, don’t USE butter”. Or “if you don’t want booze, don’t USE booze”. It’s like he’s looking at a heinous act, perpetrated by the worst criminal.🫵😂
As an Italian, I find it weird that so many Americans who are truly into Italian food have never heard of these kind of dishes, which are truly the soul and backbone of our cuisine…. There is so much to learn out there, but I must admit Chef Jean Pierre is absolutely the best Ambassador for the learning, re-learning and propagating of these most basic dishes, without which there wouldn’t be Classic Mediterranean cooking…! Well done, Chef and thank you from the bottom of my heart…!
Bore us????? We live for the stories!!! "If you don't like stories..... I don't trust you". Thanks Chef. Looks great! - And the slip of the tongue about Onyo and Bacon is hilarious. "Very Wise Words". LOL - Thanks Jack. 😂😂😂😂
I am young again, when sitting in the kitchen of my aunt in Bologna while she was cooking Pasta e Fagioli alla Bolognese… I‘m so happy that you show such old recipes, comfort food at its best! Thank you!
Pasta E Fagioli and Tuscan White Bean Soup were an "always" have in the house. Like my house, and most of my friends homes their Grandmother had a pot going 24\7 & when you came inside, cold & hungry, a piece of bread and a cup of soup was perfect. {FYI, leek is an important flavor, as is good broth!} If you don't have leeks, buy some, and cut them up & just freeze in small freezer bags for soups & stews. It is worth it! I love this Soup! Lots of parmesan cheese on top!
@@valvenator I do it with all fresh veggies. However, keep in mind they will defrost a bit mushy.. not as crisp as fresh. They are fine for soups and stews. If you have a dehydrator you can dehydrate them, but for me, I even freeze fresh kale I'm using to cook with. It's saved me a lot of money.
My mother used to make this. I remember eating it as a child and loved it. Sadly, she passed away in 2003 and I could not find the recipe. I will try your version - it looks amazing!
I discovered that our local Trader Joe's has pre-chopped pancetta in 4 oz packages. Imported from Italy. They also have Parmigiano-Reggiano sold in whole wedges. I have used them in pasta faglioli and they work perfectly. Gotta ❤️ love "the Joe's." Thanks for the tip on the Goya canned beans. I have been cooking my own cannellini beans from dried state, so canned will be very convenient.
Same from another fan in Victoria, Australa, where many of us appreciate Italian Family Style cooking, because many of us with Irish migrant roots married into Italian migrant families during the 1950s and 60s. They also taught us how to grow our own grapes, on the large house blocks in Melbourne, then to make our own wine, which we shared with everyone at BBQs. Love your show production standards, which look so casual, but an experienced viewer can see the very professional production standards. Phil
Made this tonight, it was delicious! My toddler ate it all and the veggies too! We don’t eat pork in my house so I used some chicken sausage we had in the fridge instead. And wasn’t able to find white kidney beans so I used navy beans instead. Thanks, Chef. 🙂
This is superb! The game changer is pureeing some of the beans like that to give the soup that texture. Thank u so much chef you bring alot of joy into our kitchens always.
Any time I see the chef has uploaded a video it puts a smile on my face because I know it's going to be a good time. Thanks for the video, chef and team!
Jack, you break me up😂 and add, greatly, to the enjoyment of the video. Kinda like having a friend cracking jokes (under his breath), back in high school, during class
We can't forget about Jack!! After all, he's an Australian. I've immigrated from the USA to Australia 40 odd years ago and the people here are wonderful.
Your love of cooking and teaching touches my heart. Thank you for calling me your friend, it means a lot. I look forward to spending time with you in 2023.
This is a thing that my grandma and mom used to cook for us when we were little! This one has a special place in my heart ! And i learned to do it from my mom almost the same like you do it Chef! A lot of love from me for this !!!
Well it's cold, raining, windy here in the SF Bay Area, where the city got 10 inches of rain over the weekend, and expecting 5 more inches the next few days, this is Perfect Timing Chef for this recipe! Keep your wintertime recipes coming! Another simple but hardy recipe 😊
Chef Jean Pierre, when are you going to get it???? You NEVER EVER bore us with your stories! We love your stories ☺️ I personally find your teaching sticks with me more because of your stories ☺️ not to mention I remember more because you make me laugh 😂. God bless you richly, sir!
Those who say you talk too much are those who live in a screen, not the great world of the kitchen. Congrats on the 1M mile mark, hope you had a good Turkey and Happy New Year to JP and all.
As a chef who loves to teach others who wants to learn, man, I can not express how much I love learning from you... I love your passion for food, and teaching others. Thank you.
Chef Jean-Pierre - YOU ARE THE MAN !!! It’s such a pleasure to not only watch you explain your recipes - but it’s also a delight to make them !!! Bravo Chef !!!
Hello Chef Jean Pierre, I simply love how you tell us what to substitute the ingredients with if we do not have them. But today you explained how to use dry herbs versus fresh ones. Half of the fresh when using dried herbs. Very good advice. I will make this dish for my wife and I know we both will love it. I have followed you since 2009 and tried most of your recipes and have never failed once. Thank you for the lessons and Best Regards to you and Jack. P.S. You never bore us with your stories.
Mr Pierre, the staff there should help you out, you are doing so many things, and sometimes you forget, but it doesn't matter, it only makes us viewer's, feel that you are a wonderful, talented human.
This is a great recipe, I’ve been making pasta fagioli for a lot of years and the emulsion blender was pretty cool to do, I’ll give that a try, We do make it a little different, for us, when we had not a lot to eat we would make pasta fagioli, or pasta piselli, or lentil soup, I really liked the modifications you made to this, great job Chef. 🇮🇹😎🇮🇹
You are an amazing chef and you are an even more amazing teacher! I made this dish yesterday and I’m so grateful to have it as an even better leftover today. God bless you Chef Jean-Pierre.
God bless you, Chef! That's almost exactly how my Sicilian father used to make it! He would use whatever white beans he had, my favorite was chickpeas!
Sure the video might be longer, but it would be great to hear the fun stories you have chef! I'm sure there are many good ones. Looks delicious! Cheers!
I always cook in water the pasta before incorporating it in the soup. Cooking pasta inthe soup makes the soup thicker than I want so I always have to add broth. By cooking it before I do not need to. What Cheff did looks great. Love his videos. The best on the net.
You brought back memories. As a kid, I grew up eating pasta e fagioli. It was a staple in my household. My mother made it about once a week. I haven't eaten it in years, but you inspired me to make for my family this week. Grazie.
OMG, I grew up with this,my Italian grandfather made it all the time,love it... If you can't make it,although you should, Rao's makes a decent store bought version, not a sponsor, lol....Love you Chef...
There's no butter!! Love this one. (all the rest too - but don't tell anyone) My mom and grandma made it differently, just like you say. Thanks Chef Jean-Pierre.🤪
Morning skipper. Looks yummy. It’s because of ur stories that u have such a fan base. Please don’t stop telling ur stories. It makes the ads more tolerable.
Lol! I need to rent Jack. Having someone walk around behind me and tell people what I meant to say might make my life a lot easier... Can't wait to try this, it looks scrumptious!
Fantastic soup Chef. Classic technique will serve well for any variation of ingredients. Just so happened to make a chicken and veg soup this week that started as usual with sweating the onion and garlic with some chicken bones removed from the chicken. Then yam, sweet potato, carrot and pumpkin were diced up, half reserved for later, and along with 1/2 tin of red beans and a large bottle of roasted red peppers, added to the pot along with thyme, marjoram, some salt and black pepper. After some further sweating the stock was added and the veg thoroughly cooked.Then, with chicken bones removed, pureed with my (identical to yours to the colour) stick blender, until smooth. Then the reserved veg and beans were added along with separately cooked barley and boned out chicken for a further 1/2 hour of simmering together. Finally a lovely smooth soup full of chunks of yam, sweet potato, carrot, pumpkin, beans, barley and chicken was ready, and it was delicious.
You could never bore us with your stories. That's part of the channel's charm.
100% and I've commented the same several times! We all benefit from the stories! Share them, Maestro Jean-Pierre!
@@FodorPupil I agree too!
Don't ever stop Mr Pierre! You are my culinary hero!!!
Apologizing for the stories is also part of the charm. 😂
Absolutely agree Michael.
JP has THE best cooking show ever! He is entertaining and teaches better than any other shows. So many cooking shows are boring and stale, not JP. Thank you for your channel. I bought his book and DVDs also! He is the best!!!
Yes! He is by far the greatest teacher.
He done of the best cooking show ever. He's the best chef on RUclips He's the most real the most authentic and his way of teaching is amazing plus he is the entertainment!!
I'm still binge watching all the episodes that I've missed for the last 2 years since I just found him a month ago, and I'm going to watch this episode in about 5 minutes!
My daughter bought me the DVD and book for Christmas. What a great present to get! Last night I made the shrimp/crab with homemade mayo, which was spectacular!.
@@kencook4956 Wow! What a great daughter!!!
I agree 100% so glad I found his show!
Chef you could never bore us with your stories!
I could listen to you all day
He already does.
🇮🇹 Hello from Milan, Italy, well done Chef, I really love pasta e fagioli, you are right when you say that everyone has her/his own recipe, in Italy every region has the local recipe, for sure there is a common opinion here in Italy, prepare enough for two times, because aftera day the pasta e fagioli is even better and in summer it can be eaten at environment temperature. 🇮🇹
This is terrific. The one thing I do different is cook the pasta separately and add the amount I need while saving the rest of the pasta. If you leave the cooked pasta in the soup to eat the next day, the pasta becomes too mushy and soup too thick. If the soup is going to be consumed in one sitting, cooking the pasta in the soup is not a big deal.
I agree with you - if you are not eating all the dish in one go, select what you need, transfer to a smaller pan and add the pasta there, or it will swell too much.
We NEED to get a segment where all you do is share your amazing stories, and instead of trying to explain a recipe, you just make whatever you want to eat that day!
I love the, "If you don't have it, you put whatever you got. Don't go around town looking for something you don't have." I get so discouraged when I watch a great video, don't have everything that is needed and don't want to purchase something for just one meal. As always, LOVE YOUR VIDEOS.
You have been the only chef who teaches cooking online that has more fun teaching then trying to look professional , It's so important to new cooks to see the Oops and the oh craps in cooking to keep them interested. Thank you for your wonderful dishes and dedication to cooking.
Knocking over the pepper container was classic.
@@RR-uj2vx lol 😂 yeah he turns a bad day into a great day for the ones who follow his channel!!!
I agree one of the best things about his channel is the mistakes and recovery. It goes a long way to show that all cooks make mistakes and that you can recovery from many of them.
Of course, because if you make an oops, the next question is how do you correct the oops.
I guarantee that if you are trying to make something new you haven't tried before, you will FAIL and have to do some sort of recovery to get back on track.
The look in his eyes and in his face when he says “If you don’t want butter, don’t USE butter”. Or “if you don’t want booze, don’t USE booze”. It’s like he’s looking at a heinous act, perpetrated by the worst criminal.🫵😂
I love when Chef Jeanne-Pierre shares his own classic recipes. So authentic yet simplistic and flavorable. Anything that includes 🍅, I ❤️. Nice video
As an Italian, I find it weird that so many Americans who are truly into Italian food have never heard of these kind of dishes, which are truly the soul and backbone of our cuisine…. There is so much to learn out there, but I must admit Chef Jean Pierre is absolutely the best Ambassador for the learning, re-learning and propagating of these most basic dishes, without which there wouldn’t be Classic Mediterranean cooking…!
Well done, Chef and thank you from the bottom of my heart…!
Molti americani conoscono la pasta e fagioli nel termine dialettale del sud Italia. Loro dicono e scrivono “Pasta e Fasool”. :)
Yes. In the NYC area one is likely to hear the Americanized pasta fasul or pasta fazool , which is well known.
Bore us????? We live for the stories!!! "If you don't like stories..... I don't trust you". Thanks Chef. Looks great! - And the slip of the tongue about Onyo and Bacon is hilarious. "Very Wise Words". LOL - Thanks Jack. 😂😂😂😂
I am young again, when sitting in the kitchen of my aunt in Bologna while she was cooking Pasta e Fagioli alla Bolognese… I‘m so happy that you show such old recipes, comfort food at its best! Thank you!
Your passion is infectious
Best cooking show/channel on the internet or anywhere for that matter hands down
Getting cold again in NY. A perfect comfort food to cure the winter blues. Now I have to make this.
NEVER CHANGE WHO YOU ARE AND HOW YOU DO THIS!! WE LOVE YOU!!
I LOVE LOVE LOVE the funny captions Jack!!!🤣🤣🤣🤣🤣 ABSOLUTELY LOVE the Chef and Jack show!!!!!🤣🤣🤪🤪🤪💗💗💗😍😍😍😊😊😊😊🤪🤪🤪
I'm glad you enjoy the show Demica!!! I see so many of your comments and they always make me smile 😁
10:30 - I love this channel so much. These little moments are so relatable, and I love that they are left in.
Pasta E Fagioli and Tuscan White Bean Soup were an "always" have in the house. Like my house, and most of my friends homes their Grandmother had a pot going 24\7 & when you came inside, cold & hungry, a piece of bread and a cup of soup was perfect. {FYI, leek is an important flavor, as is good broth!} If you don't have leeks, buy some, and cut them up & just freeze in small freezer bags for soups & stews. It is worth it! I love this Soup! Lots of parmesan cheese on top!
That's an excellent tip on freezing the leeks. I wonder if the same can be done with celery?
@@valvenator
I do it with all fresh veggies. However, keep in mind they will defrost a bit mushy.. not as crisp as fresh. They are fine for soups and stews. If you have a dehydrator you can dehydrate them, but for me, I even freeze fresh kale I'm using to cook with. It's saved me a lot of money.
The chef with no ego! Seems that every time you make a new video, you get 100k new subscribers, congratulations chef, well deserved!
My mother used to make this. I remember eating it as a child and loved it. Sadly, she passed away in 2003 and I could not find the recipe. I will try your version - it looks amazing!
Lady from Italy made this soup with lamb..... omg I fell in love.
I discovered that our local Trader Joe's has pre-chopped pancetta in 4 oz packages. Imported from Italy. They also have Parmigiano-Reggiano sold in whole wedges. I have used them in pasta faglioli and they work perfectly. Gotta ❤️ love "the Joe's." Thanks for the tip on the Goya canned beans. I have been cooking my own cannellini beans from dried state, so canned will be very convenient.
Ohhh I ❤ Pasta agioli, this is on my table this week.
My wife LOVES Pasta Fagioli. I’ve made it many times. But next time, I’m trying your recipe.
The best cooking show on RUclips
Chef Jean-Pierre is my All Time Favorite!! Chef Jean-Pierre couldn't be any Kooler of a Man if he tried!!
I Love me some Chef J.P.!!
i was just talking to my wife when i saw your recipe pop up, this is one of my favorite homemade soups
Going to be getting cold outside this looks Perfect 😋
Thank you Chef
⭐️⭐️⭐️⭐️⭐️
The blender takes this to the next level. It looks really good.
Never stop being you own self Chef - much love and thanks from Australia!
Same from another fan in Victoria, Australa, where many of us appreciate Italian Family Style cooking, because many of us with Irish migrant roots married into Italian migrant families during the 1950s and 60s.
They also taught us how to grow our own grapes, on the large house blocks in Melbourne, then to make our own wine, which we shared with everyone at BBQs.
Love your show production standards, which look so casual, but an experienced viewer can see the very professional production standards. Phil
Great job Chef! You're like fine wine, keeps getting better and better. How about a good Borscht recipe! You know, the kind Mama used to make.
Made this tonight, it was delicious! My toddler ate it all and the veggies too! We don’t eat pork in my house so I used some chicken sausage we had in the fridge instead. And wasn’t able to find white kidney beans so I used navy beans instead. Thanks, Chef. 🙂
Nice 👍
Awwwwwwa 🤭🤭🤭 Chef, you could never bore us with your stories.... Always Remember, YOU'RE FREAKING ADORABLE!!!! 😍😍😍🥰🥰🥰🤪🤪🤪🤪🤪
I made this the other day…..delicious Friends!!!!! Thank you.
This is superb! The game changer is pureeing some of the beans like that to give the soup that texture.
Thank u so much chef you bring alot of joy into our kitchens always.
My pleasure 😊🙏❤️
I will try to make this! Thanks Chef.
I don’t think I’ve ever even looked at the recipes you post. I just rewatch the video as I cook it!
But I know you worry, don’t, I make sure to Measure Carefully!! 😜
Bacon always comes first unless there's bacon. That's like 'Use butter when you don't have butter'. 😁 Chef starts 2023 with a blast.
Any time I see the chef has uploaded a video it puts a smile on my face because I know it's going to be a good time. Thanks for the video, chef and team!
Jean-Pierre, you will never be boring. I love your little stories and I can taste that wonderful soup already and I'm a big Bean lover. 😎🥂👌👍
Yeah the TikTok attention span is never going to learn to cook.
I love ❤️ the finger movements, reminds me of WC Fields, and I always smile 🥰
You make it just like my Nonna made it for me. I will use your recipe for now on. Thank you chef.
😂Jack and I noticed the "pasta" at the exact same time. 😍😂
Really really enjoy your expressions !!
The name alone is so tasty I love Italian dishes especially pastas w veggies & herbs thanks chef 😮😅😅😅
I wish I had so much support from people😊
Jack, you break me up😂 and add, greatly, to the enjoyment of the video. Kinda like having a friend cracking jokes (under his breath), back in high school, during class
We can't forget about Jack!! After all, he's an Australian. I've immigrated from the USA to Australia 40 odd years ago and the people here are wonderful.
Your love of cooking and teaching touches my heart. Thank you for calling me your friend, it means a lot. I look forward to spending time with you in 2023.
This is a thing that my grandma and mom used to cook for us when we were little! This one has a special place in my heart ! And i learned to do it from my mom almost the same like you do it Chef! A lot of love from me for this !!!
Well it's cold, raining, windy here in the SF Bay Area, where the city got 10 inches of rain over the weekend, and expecting 5 more inches the next few days, this is Perfect Timing Chef for this recipe! Keep your wintertime recipes coming! Another simple but hardy recipe 😊
Chef Jean Pierre, when are you going to get it???? You NEVER EVER bore us with your stories! We love your stories ☺️ I personally find your teaching sticks with me more because of your stories ☺️ not to mention I remember more because you make me laugh 😂. God bless you richly, sir!
I love it when things go a little bit wrong, pepper upside down, forgot the paste ..... LoL I love your show and the recipes as well. 🤣🤣👍👍
Nothing better than a dish of delicious soup!
I totally agree! 👍
I love this guy - been binging his videos since I discovered these videos!! Bacon is Number One!!
Those who say you talk too much are those who live in a screen, not the great world of the kitchen. Congrats on the 1M mile mark, hope you had a good Turkey and Happy New Year to JP and all.
Oui Chef ! ! ! Great Pasta e Fagioli ! ! ! Chef, I watch you because of your stories ! ! ! It gives life and meaning to your recipes ! ! !
As a chef who loves to teach others who wants to learn, man, I can not express how much I love learning from you... I love your passion for food, and teaching others. Thank you.
Love the show and have even made some of the recipes.
How about telling us how you manage to keep your pots lookin new.
Chef, I don't know if you realize how loved you are. You are an amazing person.
Chef, your stories are what sells the whole channel! Looks like an amazing soup!
Chef Jean-Pierre - YOU ARE THE MAN !!! It’s such a pleasure to not only watch you explain your recipes - but it’s also a delight to make them !!! Bravo Chef !!!
I can't sing your praises enough, Chef. You're such an amazing person!
Chef, I love when you make ricette from your mom and nonna!! Wish I could have been in their cucina.......🇮🇹💪❤️
You should consider a second channel with the stories. Some us love them! Favorite part of my day THANKS! CHEF!
Hello Chef Jean Pierre, I simply love how you tell us what to substitute the ingredients with if we do not have them. But today you explained how to use dry herbs versus fresh ones. Half of the fresh when using dried herbs. Very good advice. I will make this dish for my wife and I know we both will love it. I have followed you since 2009 and tried most of your recipes and have never failed once. Thank you for the lessons and Best Regards to you and Jack.
P.S. You never bore us with your stories.
JP is the best. I enjoy so much his cooking show personality. He’s so French!
Mr Pierre, the staff there should help you out, you are doing so many things, and sometimes you forget, but it doesn't matter, it only makes us viewer's, feel that you are a wonderful, talented human.
This is a great recipe, I’ve been making pasta fagioli for a lot of years and the emulsion blender was pretty cool to do, I’ll give that a try, We do make it a little different, for us, when we had not a lot to eat we would make pasta fagioli, or pasta piselli, or lentil soup, I really liked the modifications you made to this, great job Chef. 🇮🇹😎🇮🇹
You could never ever bore me with your wonderful stories😊
You are an amazing chef and you are an even more amazing teacher! I made this dish yesterday and I’m so grateful to have it as an even better leftover today. God bless you Chef Jean-Pierre.
You’re welcome! ❤️🙏
@ChefJeanPierre, you never bore us with your stories, nor your channel. That was one of the reasons why I subscribed in the first place.
God bless you, Chef! That's almost exactly how my Sicilian father used to make it! He would use whatever white beans he had, my favorite was chickpeas!
Tell us your stories. You’re not boring us!! We love your personality!!❤. Thank you. Looks delicious!
Sure the video might be longer, but it would be great to hear the fun stories you have chef! I'm sure there are many good ones. Looks delicious! Cheers!
I always cook in water the pasta before incorporating it in the soup. Cooking pasta inthe soup makes the soup thicker than I want so I always have to add broth. By cooking it before I do not need to. What Cheff did looks great. Love his videos. The best on the net.
You brought back memories. As a kid, I grew up eating pasta e fagioli. It was a staple in my household. My mother made it about once a week. I haven't eaten it in years, but you inspired me to make for my family this week. Grazie.
This guy is the best...
OMG, I grew up with this,my Italian grandfather made it all the time,love it...
If you can't make it,although you should, Rao's makes a decent store bought version, not a sponsor, lol....Love you Chef...
made my day….from germany
Love this Guy.
the way he said "bacon is always #1 unless there's bacon" with maximum confidence and minimum awareness cracks me everytime XD
We knew what he meant didn't we. . . ; )
@@donnavorce8856 More bacon!
@@donnavorce8856 We did.
@@donnavorce8856 absolutely!
@@donnavorce8856 Yes we did. ONYO!!!😉
You know your good when in 1.5 hrs you have over 5,000 views AWESOME JOB CJP
It always makes me smile when I see your smiling face and hear you say, “hello friends”.
🙏🙏🙏😊
Thank you for helping us all become better cooks chef.
That is a genius idea to blend it. love and respect Chef.💜💜🙏🙏👏👏
Goya support good for you and us
Going to make that one for sure. I think I have everything I need already.
Absolutely very yummy and delicious pasta recipe ❤❤ Nicely prepared 👍 Very good video
There's no butter!! Love this one. (all the rest too - but don't tell anyone) My mom and grandma made it differently, just like you say. Thanks Chef Jean-Pierre.🤪
Thank you chef!!! Off to the store!! Cannot wait for dinner!
Thank you so much Chef Jean-Pierre sharing your family's pasta e fagioli recipe!
I never heard of Pasta E fagioli, but I really like it! I think I tried almost every recipe you did so far!
I totally agree!!! He brings such joy to cooking!!!
Morning skipper. Looks yummy. It’s because of ur stories that u have such a fan base. Please don’t stop telling ur stories. It makes the ads more tolerable.
I am new to the channel. Your recipes and amusements have become a part of our own kitchen lore. You are absolutely wonderful, thank you!
😍😍😍 Yummy 😋 I’ll make definitely 💪👌👏 Thanks 😘
This soup brings back so many memories. Making it tonight.
Love it!! I make my Pasta Fagioli the day after Thanksgiving! Turkey stock, pasta, and beans.
Lol! I need to rent Jack. Having someone walk around behind me and tell people what I meant to say might make my life a lot easier...
Can't wait to try this, it looks scrumptious!
Fantastic soup Chef. Classic technique will serve well for any variation of ingredients. Just so happened to make a chicken and veg soup this week that started as usual with sweating the onion and garlic with some chicken bones removed from the chicken. Then yam, sweet potato, carrot and pumpkin were diced up, half reserved for later, and along with 1/2 tin of red beans and a large bottle of roasted red peppers, added to the pot along with thyme, marjoram, some salt and black pepper. After some further sweating the stock was added and the veg thoroughly cooked.Then, with chicken bones removed, pureed with my (identical to yours to the colour) stick blender, until smooth. Then the reserved veg and beans were added along with separately cooked barley and boned out chicken for a further 1/2 hour of simmering together. Finally a lovely smooth soup full of chunks of yam, sweet potato, carrot, pumpkin, beans, barley and chicken was ready, and it was delicious.