Carla's *New and Improved* Pasta e Fagiole

[@CarlaLalliMusic123]

If you had to choose between pasta and beans for the rest of your life, what would you do?!!!

[@rsngrl]

pasta! less gas for me ;p

[@thomasragozzino8145]

Pasta Pasta

[@Heybros233]

Beans 100%, noting more comforting to me than a bowl of beans. Maybe you could also get sneaky and make pasta out of beans 😊

[@ferndeininger6150]

Beans no question

[@Tobianian]

Mostly just cry tbh

[@rebeccahart1190]

I freeze those tough fennel stalks, celery ends, carrot tops and peels, onion skins, root ends, tops, etc. When I get a big bagful, I put them in the crockpot with a bay leaf, peppercorns, maybe one carrot or a celery stalk(I tend to have mostly onion), chicken pieces or bones, fill with water, then cook for hours. Strain and you have homemade stock! Parsley stems, cilantro stems, bell pepper tips are all stock makings. You can do this for veggie stock or whatever bones you have. I always have stock in the refrigerator! And I don't waste all that flavor!

[@amandarago566]

Queen

[@gigishi5106]

You must come from a cold poor country where veggies are truly scarce. The scrap compost goes into the soil to enrich the soil for us. 😅

[@weronikawalker9650]

I do the same! It's free veggie stock!

[@jpgr69]

I do exactly the same! I freeze some of the stock in ice cube trays and keep them in freezer bags for when I just need a few.

[@jon368100]

I love this…im going to start doing this. We go through quite a bit of stock in my house, and it gets expensive if you buy it every time! Thank you for the tip

[@GregCurtin45]

Carla is spot on correct about soaking beans for a soup in salted water. Note that adding salt to bean-water will make them firmer, which is what you want in a soup. Conversely, if you are hydrating beans for a salad don't add salt to the water. Thanks for the soffritto education.

[@angst1991]

FAZOOOOL! After a 6 hour journey, my partner and I sat down to the most outrageously, earth-shatteringly, delicious meal we've made since going vegetarian. Used 1t seaweed flake as an anchovy sub. Incredible recipe! Love in a bowl

[@cjcampos79]

This recipe is a GIFT. I can not overstate this is truly one of the best things I've ever made.. and that's really saying something. My cooking has gotten better since I have started picking up Carla's techniques and this is such a quintessential Carla recipe! The flavor pay off is INSANE. This will be in my forever rotation!!

[@MLM6175]

Carla is my comfort chef. Has been for years. ❤

[@notmadjustdisappointedscie282]

Making this as we speak! My roommate is Italian and she had a big presentation today so hopefully this will gain her seal of approval and give her a little taste of home!

[@poepoesie6390]

Well, did she like it?

[@idkivania]

Had a Guinea pig for six years, she passed away late 2021, who always ate my veggie and fruit snacks! Still miss her daily, but she lived a long happy life! 💕🐹

[@ginsoakedgirl4]

I have two bunnies to feed veggie scraps to! And you're right, they absolutely love fennel fronds

[@welfareprincess]

To all my fellow plant based homies: You can substitute the anchovies for Yondu if you can find it at your local Korean market! Adds a really nice depth of umami the same way anchovies do and it's made from veggies!

[@adamaenosh6728]

yes, or miso I was thinking

[@basbleupeaunoire]

I've heard of that product. I think I'll use veggie worcestershire sauce.

[@Ghostbear2k]

Yondu is great!

[@juliacatalano382]

I have been obsessed with this recipe since the BA video. Its my favorite soup… grateful for Carla. Love this revisit!

[@nisookh]

Thank you so much for this ..I will be making it for Christmas Day appetizer .. love from the Caribbean and thank you for your 🇮🇹 inspired delight to add to my table ..

[@virginiaf.5764]

Unless the soup is getting eaten at once, I keep the pasta out and then just add a handful to the bowl. The small pastas heat just fine when the hot soup hits the bowl. Otherwise leftover soup with pasta gets mushier with every reheat.

[@danbev8542]

My wonderful daughter-in-law gave me some Rancho Gordo beans for Christmas. They are the BEST beans I’ve ever had! I love Carla’s updated version! No pork! Yay!

[@sakuradreamz]

mmmmffff THIS iteration of pasta fazooool looks positively scrumptious~~~ tank u carla lalli music

[@4734paramorefan]

Why have I never noticed your tat before? Love!

[@fxncis]

Gosh I love your videos! I’ve been making almost every single one of your recipes. Thank you, a thousand times, for giving me the confidence and also developing the love of cooking! 💛

[@bamf27]

For the love of all that is tasty, don't think about making the recipe, just DO IT. I am a pasta fagioli fanatic and this is the BEST version EVER. NO contest. I love the old version but this one....hebdjsbdkwnfks..ahhh! The umami! Those anchovies do some WORK. That parm rind....UMPHF! The fennel is so gentle and luxurious. Yesssssss Carla! Queen of beans!

[@sith8786]

Carla - not sure whether or not you're aware of this but you're just the coolest human. Your humour is so natural and organic. Your videos aren't just about the food it's about the fun, family and festivities! Thank you especially for the inclusive + veggie friendly recipes x

[@ajrisavy2496]

Carla, your videos are the only thing getting me through my law school midterms! ♥

[@kimbers1111]

I made this and oh my word!!! So much flavor and texture. My family loved it and it will be a Sunday standby in the colder months. So so very delicious. I have bought every book and I live in Australia. The method for pie dough made me a fan, and this recipe is enriching my fandom.

[@eridesu]

as much as i love watching Carla speak, it would be a great to see whats in the pot. would really help as i cook along whether im messing up or not. thanks!

[@blakeleister3257]

Just made this today to help detox after a gluttonous week in Mexico 😂 Incredible recipe and worth the time for the soffritto and dried beans. Made vegan without the parm and anchovies - amazing!

[@foodiefan4lifez]

Carla, my partner and I just made this soup over the weekend (after making your OG pasta e fagiole numerous times) - and I have to say . . . , this one might be my favorite!! Thank you for these amazing recipes. Cheers to the next one!

[@Maya-si9vx]

What a cute ode you gave at the very end of the video! Adorable and meaningful outro!!!

[@ChevrePizza]

Can’t get enough of this soup recipe! I’m working through my first Rancho Gordo order and this recipe really showcased the cranberry beans. I’ll be making it again this week with the Royal Corona beans and am so excited, soup season is the best time of the year!

[@KohGavin]

If you pound the onions into a paste in a mortar and pasta, it actually tastes better. I'm not being weird or channelling Andy...I swear it is worth the effort. The rest you can use a mortar and pestle, but the onions...the onions...

[@rewdymeyer]

I am *still* obsessed with your famous brothy beans!! Om to the nom! Make them often.

[@ryderjames6870]

Great recipe, thank you! I’ve had and made good fagiole, and this recipe is probably the best. I must admit I was skeptical while adding the spices, however were we surprised. Thanks again

[@robertsterner2145]

I learned to soak beans in salted water from Kenji Lopez-Alt maybe a decade ago and it totally changed my bean game. Also if you want to eventually puree the beans (like with hummus or black bean soup), baking soda alters the structure and makes it much easier to end up with a smoother result.

[@swordmother]

This is literally my favorite dish to make. Your original fagioli recipe changed the way I cook soups and pastas and I am eternally grateful 🥲 can't wait to try this improved version! Question - how long would you say this recipe took, from start to finish? (Not including soaking the beans) Thank you Carla!! pasta queen of my heart!

[@CarlaLalliMusic123]

Thank you! I would say 15 mins to prep the veg, 40 mins to make the soffritto, and 90 mins to cook the soup all the way through. Allow 2 hours?

[@billyraisch119]

The giving bean was my favorite part of this video 😂 can’t wait to try this recipe!

[@louigaspar3166]

Well, i cook this soup last week and im cookink it again today egen ,like in 3 days.Super good. Thanks Carla.With love from Germany.

[@paulwilcock4925]

I've been making the recipe (a veg version) you did on BA for years. Can't wait to try this update. It's the end of summer here in Australia so we're coming into soup season.

[@anniecrawford5911]

Can you spinach as your green?

[@lubomirgaspar7358]

Thank Carlo 4 super recipe.Thank you.Hi from Germany ❤

[@nytess2]

Looks awesome.....Little over the top on the beans :) ...Im going with canned...I'm also adding Thai chilis.

[@TheDuckofLaw]

Thanks for the lovely recipe and video!

[@stuttle1rea]

I'm making fazool today - so happy to see this" new and improved" version 😄

[@justpeachy4938]

So good I can smell it from here. Thank you, Carla (and fam.)

[@andreacannon9228]

Can you be my mom?! Lol love listening to you and the details you give when cooking. I feed my scraps to my chickens and goats.

[@laravazquez7917]

Made this over the weekend- it was delightful 💜💜

[@Karak-Fak]

Nice one Carla 🙂 you just made your Bon Appetite one redundant. Good move -chef’s kiss-

[@lubomirgaspar7358]

I maked your mom's soup 2 and was Gr8. Luv your recipes ❤❤❤

[@porfiry]

I finally got around to making this tonight, and wow, what a flavor bomb. Definitely a new family repeat fave.❤

[@flyktus]

Last Sunday I just made Carla's pasta e fagiole that was featured on the Bon Appetit channel. The pork boiled for 4 hours, so this version seems far easier timewise, so I'm definitely trying it out. 🤗

[@marywest2896]

I not only put soak in my soaking beans but a clove or two of garlic....really makes the beans so good.

[@moishglukovsky]

I love fennel -- i use those cast-off tough bits in stock. It's wonderful. Just freeze it for the next pot of stock you're making.

[@laurenlathrop1900]

Fazoole! Love the updates.

[@ctvfre]

This is has been my favorite soup recipe for years! Can't wait to try the improvements!!!

[@weronikawalker9650]

I'm very excited to make this. Carla's Perfect Pot of Beans is a staple in our house, this seems like a more luxurious version of it.

[@moxierower1806]

Great recipe! Next time try using a parm grater with your dried mushrooms, will almost be a powder. Add when you add spices to bloom a little in the oil. My special secret Unami trick for soups and casseroles.

[@88Eleo]

I am laughing a lot because it’s actually pasta e FAGIOLI😂😂with the final I (in Italy we read the I letter like you read the E). your pronunciation is the actual “dialetto” = regional italian slang which is not a write down (fazol) 😊😊 Recipe always very close to the original Italian one…pretty accurate ❤❤❤❤

[@bleeepbloop]

Carla saying “yaaaas” and “the bean is giving”

[@gwenclark9016]

Like Rebecca, I freeze and make a stock when I get enough. No bones to keep it vegetarian.. If I have enough mushroom stems/scraps I include those. It makes a wonderful mushroom broth for soups or sauces.

[@jemner10]

Recipe Evolution with Carla & Co. 😍

[@virtuoboy]

"Bublage". Carla is a national treasure.

[@kmacfawn]

My bunny loves his veggie snacks!

[@Nadine-zu3js]

Ooh, upping your game with the tattoo! You’re even cooler than we all suspected 😎

[@rebeccabrandt2505]

Making this soup tomorrow for a convalescing friend. A hug in a bowl! ♡

[@phylliscraine]

I need to make this soup....I've been growing hydroponic lettuce and mini pac choi this winter and that might be a good spin it addition instead of kale.

[@giliemomsquared]

I’m literally cooking your old Fagioli recipe RIGHT NOW!!! Can’t wait to try this version next time😊… my pre-soaked cannellini beans are taking forever to cook - I’m past the 2 hr point & they are still really firm. Did I do something wrong?

[@Johnysrevenge]

Love you babes 💗💗 you’re the best Carla

[@fibonacciam89]

Fagioli, Carla! Also, never not putting shiitake mushroom in it anymore!

[@melissao.219]

So good ❤

[@kristinaginorio1344]

I've been making this, from an older video of yours, from NYC. Just delicious.

[@christinaandchili]

Looks incredible

[@mmps18]

I have rabbits and they DO love fennel and it's an approved as good to eat by the House Rabbit Society! Wanted to mention HRS since not all vegetables are good for bunnies but are still feed to them regularly since there isn't a lot of education on feeding bunnies

[@ginal2643]

Thank you for this. We have wild cottontails that come into our little hedge and I normally throw out celery and the other day cilantro, but wondered about their feed needs.

[@hrhdmk5845]

Stronger, smarter, better, faster?? That sounds like a lot to ask of a humble bowl of bean soup. But does Carla Lalli Music deliver? Of *course* she does!! 😊👍🏻😋😋😋😋😋😋

[@JastaAdventures]

I’ve actually never had this dish! I’m excited to try it. P.s I love Borderline Salty sooo much! Will there be more episodes?

[@alwkw3783]

Yes! Petition for more Borderline Salty episodes!

[@ladybirdchance]

Yum. It's definitely a pasta kind of night.

[@MrDrPsych]

I’m historically not a bean guy but your recipes make me want to change

[@kthsdlr]

I made the first version of this dish for good luck over the new year. Can't wait to try the new and improved version.

[@shiannewalker437]

"I always do an extra handful, cuz I'm nervous." Same, Carla, same.

[@Flowers4Everyone]

Soup looks fantastic. I appreciate the changed up version. I pass on the cumin. It tastes like smelly dirt to me lol

[@RichardKnight76]

Fazool!🎉🎉🎉🎉

[@OneOlive1]

Looks delicious!

[@kellinomnom]

I would use the veggie scraps for making broth

[@virginiaf.5764]

That's what I do. Carrot ends and peel, onions, celery, bits of tomato scraps, mushroom stems all go in a container in the freezer for stock-making later.

[@pamelajoy67]

My veg scraps have three directions: Freezer bag for veg broth on the regular; compost; and yes - bunnies! Our daughter can't have her rabbits at her apartment, so they live in our barn.

[@-beee-]

Not that I don't love fresh ingredients, but I'm struck by how much this can be an accessible mostly pantry-friendly/shelf stable food.

[@PizzaHomie]

Cool! Though I think I might combine some things I like from the old recipe with the new recipe.

[@CarlaLalliMusic123]

Please do!

[@rmmr1168]

I have decided when my kids (I don’t have kids yet) are old enough we will get bunnies. Fagioli would be an amazing name.

[@catarina99f]

Why onion vs leeks? I cook your BA recipe often and have liked the leeks.

[@jessicamagee3172]

Making this right now! There's a lot of oil pooling up on the surface at the end of the bean cooking stage. Should I skim some off or let it ride?

[@dinachristine]

i am now starving! 🤤 looks divine! but i have to say my ADHD has me hyper fixated on that tea kettle!! where would i find one like it?

[@instrumental2010]

Does the video use the ingredients needed for 2x soffritto the recipe calls for or does the annotation have the correct amount for 1x soffritto and she's just doubling it later?

[@stephanied7080]

I peel the outter layer of the fennel and it works great, less waste

[@skipaddle]

My hounds eat vegetable scraps. They love kale and broccoli stems the most.

[@jiaqijuszczak5393]

proud bunny owner, his name is Remy! he approves of the veg snax

[@pdb189]

Just made this. The kale is crashing the party and needs to be shown the door.

[@brandisnap]

OOOO new fazool, new ink!

[@jennhoff03]

Mine just took 6 hours. Make sure to give yourself plenty of time! It's delicious, though.

[@ro2670]

I also have a husband and two sons who get suspicious, nervous, and mad when too many days go by without beans or lentils. It’s real. It is not an exaggeration.

[@michaelwade8942]

Comment from a novice chef! Please be patient with me. Does one take out the shiitake mushrooms like the bay leaves? Leave them? Chop them up?

[@Ali-yo6vl]

I don't eat pork so I'm so excited to try this.

[@tchudson4]

Carla...I am a Rancho Gordo bean gal. I soaked the Cannelini beans overnight with the salt. I cooked it today and the taste is exquisite! I found my beans took well over an hour to cook and were a bit tough. I have never salted my beans in a pre-soak. Do you think that may have made them not want to break down?

[@DizzyBusy]

Try giving it more time to cook. The beans are done when they are done.

[@RhubarbPiArt]

My heart was like the pre-soak beans, until I got 2 cats

[@Page5framing]

Hot tip. If you cook your beans forever and they are still hard , add a 1/4 tsp of baking soda. It softens them super fast.

[@BarefootFarm]

No rabbits, but we have chickens and they love veggie scraps!

[@democraticvision]

Made this soup last night. The best thing about it was learning a technique for preparing sofrito. Was not keen on the cumin seed, fennel seed turmeric, the flavors didn't blend well,, niether middle eastern or Mediterranean. Also I would stick to her mom's version with whole tomatoes. Lastly, Pasta fagiole is most like a stew not a soup

[@LavenderLinguist]

Improved?! Carla's OG 🚬 pasta is my fave! Very hyped to try this