I made zool last week. I'm gonna try your recipe. I use San Marzano tomatoes, ditalini, chicken stock and white wine and add carrots to the chopped onion and garlic. A pinch of thyme and lots of fresh basil thrown on top in a bunch. I don't use meat. Topped with romano or parm reggiano cheese and a chunk of Italian bread on the side😘
Agreed 100%, adding water dilutes flavor and makes the dish harder to season and balance. Chicken stock comes with all that built in flavor, and is soooo much easier to even out.
Making this tonight! My favorite recipe since I found your video years ago!! I rewatch it each time to make sure that I dont miss a step! I even play the same style music while I cook it too!
👏🏻👏🏻 Excellent, excellent! I made this last night -- yes, on a 90 degree day and am happy I did. My husband and I loved it. Worth every chopping minute. So glad there are leftovers. Molto, molto bene!! Thank you for the effort you put into each video. I enjoy all the conversation, stories and the manner in which you relay all the ingredients and techniques.
Joe i have my fathers reciepe from his village in Calobria. San Juan in Fiore I added some carrots to it and lots of Garlic I just made this today in my Slow Cooker. I also added Basil. Oragano, Thyme and i use Vegetable broth because he was Roman Catholic and it was usually a Friday dish when at that time you could not eat meat on Fridays He topped it with grated Paremesian and Romano. I use a dry white wine in mine.. Great with fresh baked bread lol
In Italian language is "Pasta e fagioli", "pasta e fasule" is dialectal variation from southern Italy, Naples' area. As you say, there are probably hundreds versions of pasta e fagioli in Italy - every region, or even province, has its own, but I had never heard of a version made with chicken stock. We normally use the broth from the beans or vegetable stock. And we normally cook the pasta directly in the bean soup, so that it absorbs the flavour - this requires to add enough liquid to cook the pasta. And always let it rest a while before eating.
Im 25, Pasta fagioli is my favorite dish. While I dont add panceta - this is the best pasta fagioli recipe on the internet. I actually add one chopped carrot, when im sweating the garlic. thanks joe
My favorite pasta e fagioli recipe! Ive made it 6 times now! Thanks for sharing Joe. I add a little more pancetta for more intense flavor 😋 and yes NEVER TOO MUCH GARLIC!!!
I cannot thank you enough... Your recipes look fabulous and so flavorful. I haven't tried them as I've just now discovered your channel. I really wish I'd found these when my husband was alive. Bless you!
Joe, I just made this dish and it was fabulous. The tastiest pasta fagioli ever. I substituted some bacon for the pancetta and then sauteed the vegetables and it was superb! I also added some fresh basil and parsley at the tail end and some red pepper flakes, which added a little heat to it. Thanks for the recipe!! Gardis in CT
+Gardner Disdaine Sounds perfect. Let me know and I am coming over for the next time with the family. lol Thank you for the great ideas and suggestions and thank you for watching, Joe.
Joe that was a beautiful recipe. reminded me of my grandparents who came from "the other side" and they use to make this all the time, but a much more peasant version without the vegetable preparation that you added. I am going to try this one, it seems marvelous.
I would just change one thing. Saute the panchetta first, remove, and saute the onions in that, then de-glaze with white wine. Alcohol does not "burn off", it will dissipate some, but there will still be some left...not to worry.
+Glow If you have it, use it, if not, don't let it stop you from making the dish. My personal choice is one of the wines I usually like for both cooking and drinking, that's a Sauvignon blanc. It's not too sweet, fairly inexpensive, available everywhere, and keeps well in the fridge. But then again, ideally you'd be enjoying this with family and/ or friends, so why would there be any left over wine?
@@WendyB555 Absolutely not necessary...but if you go to any store that has alcohol, you can usually find those little 4 packs. One bottle is about right for this soup and you are not wasting the rest of the wine. Save the bottles for when you have another recipe calling for white wine.
Hi Chef Joe, my parents are from Abbruzzi, my mum use to make this recipe when I was little, it's one of my favorites, my kids grew up on this sorts of food. My kids are adults now & have their own lifes & love coming to my place for authentic Italian food the Abbruzzi style. I really love the ingredients that you've used so next time I'm going to try it your way. Gracie Ciao Ciao from Melbourne Australia 😎🤗
Both sides of my family made this dish in the authentic style. Its well balanced and perfect in itself. It was also a great "Fast Meal" back when Fridays were Fridays. The beauty is in the simplicity of the dish...garlic mixes with the white sauce the beans make, etc. When I first came to RU-vid and saw people adding huge amounts of browned up hamburger and 2 or 3 quarts of Ragu or Prego sauce I thought I was gonna die. Now I try to understand that everyone isn't Italian.
+theresa boll man Love it and yes it was the friday pasta especially during the Lent fast with no meat. So no pancetta! lol Thank you for some great thoughts and memories my friend. Be well and blessings for Thanksgiving, Joe
This brings back so many childhood memories, when mum cooked it all the time. Thanks for the recipe I will certainly be making this. Great work Joe, love watching your videos.
Wow, that looks amazing Joe! I never tried with pancetta. I would love to try. Also, I agree with you about garlic. If someone told me they didn’t like garlic very much, I don’t think I would want to be friends. Not my kind of people 😉😆
Joe, I want you to know, I make a mean Pasta fagioli, but I'm going to try your recipe, because it looks like it blows mine out of the water, and you also got me with the black pepper, to me, that's what I want to taste. As you were cooking, I was remembering the first time I tasted pasta fagioli, Great job.
Hi Joe, just coming across this recipe today. I’d like to have a go-to pasta e fagioli soup recipe for my family, and yours looks really great. In all the other recipes I’ve been viewing, they vary a decent amount, but many of them use rosemary. Could this be added to your recipe? What’s your opinion? And if so, at what point would you recommend to add that? If not, why? Everything else here looks perfect. Thanks so much! Can’t wait to try out your recipe.
they vary ALOT on yt. I'm Italian (Napoli),, but live in US. I do Not recommend rosemary for This recipe,, the fresh parsley at the end if perfect. Rosemary is used more for pasta e fasule made with just vegetables --the versions that use carrot onion garlic. you would get the onion/carrot going with olive oil,,, add the garlic at the end, don't overcook the garlic,,, and add one good sprig of rosemary to the carrot/onion/garlic,,, then the cooked beans,, salt pepper and i like to cook the pasta right in that pan to make it easier. (you can boil it separeately with salted water) and you'll have less starch. But starch is heartier for the cold cold days. SO,,, I would only use rosemary on a vegetarian version. CIao'
I grew up with this on Friday night because you could not eat meat. I have introduced this to many of my friends over the years;. Love it put in lots of garlic lol
Absolutely! It even gets better the next day and freezes great as well. I've been cooking this in big batches for years since I found this video and freezing it. When want to cook it later I just add some chicken stock to a saucepan and it will speed up the melting..voila 10 minutes or so later it's hot and ready!!
Like meatless for a change. Beans and pasta has their own flavors. May be subtle. My late Italian aunt made. it very plain, just pasta and macaroni, of Course garlic. Must be dilitani. At the beginning of your video, looking forward to it.
Simple is fine. as long as you use olive oil, and hopefully onion,,, (don't need tons of onion),, To me, that is a special occasion Pasta e fagule. I LOVE the wine deglaze, but i can't afford wine and panchetta and that much parmesean very often. his is for like special occasions,, imo.
Joe, got a question for ya. What would be a good versatile white wine to cook with? I'm a red wine man myself so I don't cook with white wine at all but your recipes are so damn good I want to try and make some myself, like this one. I don't need anything really expensive or exotic, just something decent that can be used in making pasta, soups, white meats, etc. Something off the shelf as it were....lol
@@BlackangelKatakuri nope,, Fagule,,, (the e prounounced like 'a') The Term 'Pasta Fazool' is a word americans came up with. Since Pasta Fagule is too foreign for alot of people. It an easier way for americans to say 'pasta fagule'.
Just use Olive Oil,, good amount,,,, 1/2 cup you can add a pat or butter to the oil,, (for flavor and some rich ness),,, Cook the onion/carrot if you use it in those olive oil,,,, then add garlic at the end, so use olive oil instead of panchetta
You're really Italian Joe, I'm living in Italy and have worked in Italian kitchen before and your recipe is excellent only that sometimes they add sedano/cartote. All's well.
Thank you for the great video. I didn't know you can add bread crumbs like that.. But why don't cook the pasta in with everything else? (most other recipes for this dish do that..)
Im not a wine drinker so im dnt know much about wines. If I do have a glass....it must be sweet wine im not fond of those dry wines. Ive heard when cooking with wine always work with a wine youd drink....so that being said....i would only tolerate sweet so like a pinot grigio? Is this ok to use in this recipe?
maybe a wine store can lead you to a good wine without that bitterness,, i understand, I don't like dry white wine at all.. so Yes,!!! only cook with a wine you would Enjoy to drink,,, The rest of the wines can go with the meal,, so ALL the flavors work from soup to wine
I use the parmesan rind in my pasta e fagioli. I usually purchase them at Whole foods three in the pack for $1.11 to $1.25. I always have about a dozen in the freezer.
I have so many parmesan rinds in my freezer. Yet to use them. They were honestly used, the rind was larger than the original parmesan I knew there would be use for them one day.. Now in this pasta fazool.(No meat). Thanks Elizabeth and Joe for the recipe.
Pasta e fagioli is the correct name. And it never contains two pounds of ground beef which I have seen people doing and it turns my stomach. I lived in Italy and where this comes from they are called the bean eaters because they couldn't afford anything else way back when and they still eat a ton of beans. I always cook my own beans however I am out so I'm going to have to use canned beans rinsed extremely well. I'm vegan the meat has to be left out but I don't miss anything I put in a couple of drops of liquid smoke and it tastes delicious at least my pasta e fagioli recipe. I am out of both red and white wine to cook with. I use Riesling when I use white wine to cook with it is light it has a citrus finish and it's not gross. Carrots celery and onion the aromatics used in most countries in the world except Louisiana is going to want green pepper onion and garlic that is their holy Trinity.
im from Boston,,, im honestly just learning about Louisiana Italians,, lol,, so Louisiana,, does green pepper, onion and garlic,, Those a big combo in Italian cooking,,, Pepper and onions, make ALOT of things good,, esp sausage. I wouldn't use green peppers in mine,, Boston people have their kinedof pure way of d oing this
Nice guy , man can he talk lol , got some inspiration from the video but I wouldn’t make it this way . Looks delicious but like he said everyone makes it different
