Join Carla in the Test Kitchen as she make pasta e fagioli! The key to a soup with fully developed savory flavor starts with the soffritto—a mix of aromatic vegetables that are slowly cooked in the first stage of cooking. Take your time sweating down the vegetables until they are completely softened before letting them take on any color. You’ll be surprised by how much volume they lose and how much liquid they release and by how much unquantifiable richness they lend to the final dish, which is nothing more than a combination of humble ingredients.
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Carla Makes Pasta e Fagioli | From the Test Kitchen | Bon Appétit
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IF you don't like carrots use parsnips.
BAHAHAHAHAHAHAH
It`s Pasta Fazool not Pasta Fasholi
Why kale ????
Man I wish I had the patient to watch this
Sofrito is traditionally carrot, celery and onion. Not “always garlic” as she said…
served with topping of truffle oil(surprisingly cheap on amazon) , grated hard cheese and piquant
I serve it as an appy to wet your nose at what's coming
my 2 favorite soups, italian wedding and pasta e Faggioli
taking them as inspiration
both have chicken broth, some kind of meat
deglaze with vermouth and balsamic
add chopped spinach and tiny sausage meatballs (wedding), bean (fazool half blitz and half whole), sofrito technique(thanks for the tip)
cook pasta separately,
We eat the cheese rind. Why wouldn’t you?
In my mind, fagioli and minestroni are almost the same thing.
I cook the pasta for 5 mins separately and then I put it in the pasta fagioli to finish cooking as it makes a world of difference in the flavour
OMG, I forgot about Hamhocks. My grandmas always used a hammock. Taking me back!
Parmesan isn’t vegetarian so If you’re vegetarian you wouldn’t use it fyi
Best pata e fagioli recipe I've seen yet! Must try it! 🙂
Now this is a ministrone and pasta & beans is something totally different and its also not a soup, no meat either, there are so many recipes out there or variations but it's not authentic. This recipe looks great though. I often make something like this but pasta must be cooked in the same pot for me to absorb all those lovely flavours.
parma isnt vegetarian….thus if you use it dish is not vegetarian……basic lack of knowledge typical in industry
Goodness that looks amazing.
Excellent instructional video. I must try this Pasta e Fagioli. Thanks for the great video.
Would you say that is a sofrito pestata? Or is sofrito and pestata the same thing? Like cheese queso, lol.
My mom made this too but a little bit different. I think I could enjoy this with the kale and will try it. It looks spectacular…….Thank you.
What, no celery?
Gennaros contaldos fagioli is waaaay different to this and i feel like this isnt very traditional your version looks westernized
You give me this pasta dish I'll say "oooooh mommy"
You really need to cut the time on these videos. Instead of listening to yourself talk.
I absolutely hate cooked carrots. I love them raw, they are my favorite snack. But Cooked, keep them.
Now..KALE…ugh
Always peel the carrots, always.
I make my pasta fagioli in a tomato broth with only the beans, ditalini and hocks and add a celery stalk and removing it later. I’ll have to try it your way next time.
But in Italy the pasta fajoul I saw I in homes was beans and pasta with onions, garlic & carrots (very few) no tomatoes, nothing green. Most of the beans are mashed. Salt & pepper only. The cheese rinds and lard the flavors. I have feeling this would have been minestrone to them. This must be American style?
I always pronounced it FAGioli.
I hate carrots….until they cook and get soft.
Another excellent video by Carla.
Thanks!
NEVER put garlic in pasta et fagioli
the important part is celery
celery is a powerful flavor people dont understand that
the ham hock is good
but it really should be a pig's foot
you should cook it SEPARTLY with the beans
more coligen in the foot means more gelatin in the soup
A PROPERLY COOKED PIGS FOOT IS UNBELEIVBY SUCULENT
THAT YOU CAN PUT THE GARLIC IN
everything eles you did
FINE
See, pasta e fagioli is *pasta and beans*. NO MEAT. The pasta and a legume makes a complete protein. For the poor Italians who ate it, meat was too expensive. What's this woman's point?
Glad I stopped to watch this Video cause I had been doing this all wrong & today I am making this soup. Adding my own flare with Spinach in addition to kale & adding 2 small Zucchini & a bit of hot sauce with thyme & bay leaf & a small amount of Portuguese Chourico Minho Sausage cause I like it & Because I couldn't find Chorizo which is my go to for this particular soup. The twist here for me is the Soffito < I think I spelt this incorrectly lol ,anyway I never heard this term before & SO VERY GLAD I now know cause this is exactly what's been missing during the process. I Like this far better cause I don't really admire too many chunks in my soups cause for me, the soup done this way seems more elegant as much as it is flavourful without the huge body which I don't want cause of the beans & pasta. In my soup I always prefer a 3 cheese Tortellini FRESH vs the dried pasta. Its ok when Finances are tight but as a staple, tortellini is preferred due to the added cheese & style & flavour vs dried tasteless pasta. This will sit on the stove all day till after dinner then put in fridge for the next day or freeze which I think freezes very well since I don't cook the pasta in with the soup. Thank you so much for this video, I learned quite a bit today 🙂
I made this today. Freaking delicious 🤤 omg
shes too munja caka, italians dont follow recipes to a T with specific measurements lol
I usually feel that a recipe is just something I would know how to do anyway. (I have been reading recipes books since I was 16 years old ). But this really felt like a cooking lesson. I have just been making this as I watched video three times over last month. Thanks Carla
Can’t wait to make this 🤗🤗
It is delicious, but you know it will never taste like your mom's…🤷
Absolute perfection. One of the best soups EVER. Thank you Carla.
Buon appetito, not the French version! Minchia!