Easy pasta and bean soup! (pasta e fagioli) | Pasta Grannies

[@grouchosaidit5454]

I love that this channel focuses on humble, hardworking grannies who deserve recognition. Thank you.

[@pastagrannies]

Thank you for following us x

[@mariamcdaid2655]

I am Scottish Italian, my nonna was from near Lucca, Tuscany and died at 103 yrs old, I lost my mum a lot younger when she was 56. I love this channel when I find myself missing them and the culture they maintained. I love cooking some of these lovely pasta recipes for my nine children. Love from Scotland ❤

[@pastagrannies]

Thank you for leaving such a nice comment x

[@Duskbear]

I adore this channel. These ladies remind me so much of my own granny it makes me tear up sometimes.

[@pastagrannies]

Thank you! x

[@richardcorsillo9819]

Best looking Pasta Fagiole I have ever seen. Thank you, Silvana. You looked so happy. God bless you and your home.

[@wodi28179]

This is one of my most favorite channels. It always gives me a warm, fuzzy feeling inside watching these sweet hardworking grannies cook with such love and pride! ❤❤❤❤❤

[@Mcturpedrinha]

What an amazing lady and an amazing dish! What a privilege to have this channel on KZbin. Thank you for your work, guys. ♥️

[@pastagrannies]

Thank you! x

[@roberthennel]

These simple, yet hearty legume soups (beans, peas, chickpeas, you name it), with simple home-made pasta are a staple of autumn cuisine where I come from. One of the occasions on which the family meets is all saints day, and we usually have a very similar soup served, so whoever comes in the usually cold weather, gets served a nice warm, filling meal. Our version contains carrots and some smoked meat, but in leaner times, we used to cook it similarly to this recipe, the only smoked meat item being washed bacon skin

[@joannemazza1657]

Complimenti Nonna Silvana per questo pasto delizioso.. .... Pasta e fagioli, tutti mangiano questo. Ciao.🙏🥰😂😁

[@ShabbatChic]

What a pleasure to see so much working wisdom in a short 8:00 minutes. Not a fancy show with a script, just the simplicity of a woman who has cooked for so many people for so long. Thank you for recording and sharing her in action for us!

[@pastagrannies]

Thank you!

[@kevinwatts661]

Thank you for documenting these lovely ladies and their cooking. I never tire of it.

[@artycrafty9209]

Now that is my kind of winter warmer! I was brought up on pasta e fagioli and this has a similarity but ours was leaving the beans whole and cooking n a rich tomato sauce, and I still make that to this day. And Silva looks very young for her years, that what good produce does for you! Thank you Vicky you lucky lady to get to taste! Ramon x

[@pastagrannies]

hi Ramon, I love the variety of recipes there are under the banner 'pasta and pulses) - your version sounds delicious 🙂🌺 best wishes, Vicky

[@kathyberlincourt4542]

I got my custom Amish made, cherry ,pasta board just in time to try this recipe. Thank you Vicky and crew for the wonderful work you do.

[@rosannarm]

wow. is it available on line? I have the one my late dad made my mom (he was a falegnamo and artisan) but its too heavy for me now...

[@kathyberlincourt4542]

@@rosannarm sorry no, I have a local Amish community near my home. I'm pretty sure he won't want to do another one any time soon. He has 3 businesses in the summer.

[@kathyberlincourt4542]

@@rosannarm what state are you in? I'm in northern lower Michigan

[@pastagrannies]

hi Kathy, oh my word - how very special. It's an instant heirloom and I hope it gives you many years of pleasure! 🙂🌺 best wishes, Vicky

[@pastagrannies]

Perhaps he can make it 4 businesses, as I'm sure there'd be demand for beautiful pasta boards. 🙂 best wishes, Vicky

[@phronsiekeys]

That looks SO good!

[@Javaman92]

This dish has been on my list to make. I really like how she made it. What a sweet woman.

[@pastagrannies]

Let us know if you end up making it x

[@rosannarm]

My favorite channel hands down and it reminds me of my family, all gone. my Nonna... My Dad, My mom, my trips to Italy...the language, the food, the love... I said it before and I will say it again, this channel is a national treasure and Italy should be recognizing this channel and Vicky & team for bringing forth the culture internationally and honoring the tradition and these women/men/families.

[@pastagrannies]

hi Rosanna, thank you very much for your appreciation! 😁🌺 best wishes, Vicky

[@spatzspatz]

Wieder einmal ein so schmackhaftes Rezept, was man nachkochen kann. Ich mag diesen Kanal sehr und bedanke mich.❣😊

[@pastagrannies]

Danke, dass du ein Fan bist!

[@jonesbub1]

Silvana reminds me of my own mom…so sweet and anxious to feed! This dish is comfort in a bowl! So yummy. TFS, Sharon 🤗♥️🍝

[@UsernameUnkwn21]

Another beautiful Nonna sharing love thru food!

[@CHCLA6779]

This soup looks so good! Thank you, Silvana.

[@pastagrannies]

❤

[@cor-z8m]

Love your cookbooks…my way to honour these wonderful women!

[@pastagrannies]

Thank you! ❤

[@aris1956]

5:37 A good way to get a nice creamy pasta e fagioli. It also applies, of course, to a pasta and chickpeas. PS: 1:20 The addition of a potato to make the dish creamier and a piece of parmesan crust, to give even more flavor to the dish, was also a great idea ! 👍 🤗

[@mamascarlatti]

I assume the potato must have just disintegrated into the broth after 1.5 hours.

[@aris1956]

@@mamascarlatti But here the potato is simply to make the dish creamier. It could also be put in pieces.

[@mamascarlatti]

@@aris1956 I get that, but is it then taken out, or is it mashed with the beans?

[@aris1956]

⁠​⁠​⁠@@mamascarlatti Taking it out would make no sense. It must have been mashed inside the pot. Then there is to say that the lady here put the whole potato in, normally in these situations you put it in small pieces which then melt more easily in the pot or even simply mashed with a fork. However, we also have to say that it's not like everyone does it to put pieces of potatoes inside. I noticed it here, and so I simply wanted to point it out, because it can be a good "trick" also for when you do other things like that. :)

[@pastagrannies]

It disintegrates into the broth and you could also cut the potato into smaller pieces as Aris suggests. best wishes, Vicky

[@dorkula]

Looks absolutely delicious!

[@robertsterner2145]

That's great. I just got some borlotti beans from my bean club and I was going to give them to a friend because I'm not much of a fan, but putting them through a mill seems like a great way of making them more palatable (and pasta e fagioli is always yummy anyhow).

[@georgiawegrzyn5297]

I am very surprised that you don't have over a million subscribers. Please subscribe it's wonderful to see nonnas making pasta.❤😊

[@pastagrannies]

Thank you x

[@blingbling2841]

Hidden gems take a while to be found.

[@HerrBrutal-bl2fk]

It's getting there, rest assured.

[@footyfan101ful]

31k to go!!

[@scottamori3188]

I love this soup and this Grannie! I never knew about the using the cheese rind in with the beans. Silvana is yet another wonderful lady you have introduced to the world. Thanks for another great episode!

[@pastagrannies]

Thank you! x

[@CrowSkeleton]

I desire this dish greatly, and would never have thought to throw a cheese rind in the broth, that's some very practical genius there.

[@martyrose]

Yum! My favorite soup. I've never made it with a potato. Will try that next time. I absolutely love borlotti beans! Thank you Vicky & everyone who helps make Pasta Grannies happen so flawlessly!❤❤❤

[@pastagrannies]

Thanks Marty! I'm glad you enjoyed Silvana's episode. 🙂🌺 best wishes, Vicky

[@mariapepper6175]

Oh, Vicky!! We are in love, too!!! What can I say? Just YUM!!!! You've done it again!! Another great video. Thank you and God bless! 🙏❤🇺🇸

[@pastagrannies]

ah Maria, thank you for your kind words every week 🌺🌺 best wishes, Vicky

[@rlt9492]

The rind trick to add an oiliness (that will be emulsified by the potato) and an umaminess to the broth is really genius!

[@tracydanneo]

Looks delicious! ❤

[@stephenriley9084]

Effort makes the simple superb!❤. Regards, Stephen.

[@rolfingegypt2209]

Such a sweet lady. The dish she cooked for us today looks delicious and i am going to try it here.

[@ErnieCG]

Skills and good food too

[@2001lextalionis]

wonderful, thanks so much for posting this one

[@zareena1197]

I am in awe of this culture, it's so rich and wholesome. I love this channel!

[@PatriciaGagnon]

I love all the episodes! I've been listening to them for several years now. It is such a gift to preserve and share these precious recipes. I love the concept. Well done!

[@K1k1Ktina]

I envy you enjoying all these moments with ladies of Italia and their recipes. They are true gems.❤ love from Slovenia ❤😊

[@nicolett195]

Such a hearty meal. ❤ The pasta is exactly how my great grandma used to make in Slovakia.

[@massimomilo701]

Amore incondizionato a queste Donne Straordinarie - la nostra eccellenza italiana

[@lntersteIIa5555]

🤤🤤 Pasta and beans are even better when they start to cool

[@pastagrannies]

Yes, I suspect that's true of most dishes, but especially so with soups 🙂🌺 best wishes, Vicky

[@lauracolby6038]

Ahhhhh my FAVORITE YT Channel with another awesome, wonderful Pasta Grannie! Bon Appetite ❤❤❤

[@pastagrannies]

I'm glad you enjoyed the episode, Laura! 🙂🌺 best wishes, Vicky

[@blrun129]

That looks amazing

[@jameshill2450]

I always like the part where they're like "This is enough to feed twelve people. But also it has to rest a couple times, so they've *already made two more batches*"

[@pastagrannies]

hi James, thank goodness for a freezer! 😁 best wishes, Vicky

[@sajohnson09]

"Simply pasta and bean soup." This lady handmade the pasta, videos like these always make me wonder what types of lives they lived. I tried my hand at cooking everything from scratch for almost 2 years and the rising food costs made me lose the desire, I can't imagine how it was doing bad financial times with a large family or even just how different cooking in general seems now they used to cook like this everyday nowadays some people would be lucky to see a home cooked more 5 days in a month.

[@reneetorgerson3067]

I cook pasta all the time while I make pasta first it is become my therapy and I love it and over the last five years. I’ve got to be very good at it in the beginning my pasta was to thick always to wet or too dry! And hard work! But with persistence I finally got it right and I love doing it now. My family loves it!♥️😋

[@antofab]

They were all farmers, so they grew or still grow most of the ingredients they use...

[@CA-lg1do]

I love this recipe... I'm going to make it when I finish my water fast... These ladies are so cute and lovely... I'm so glad their recipes are being shared it would be a shame for them to be lost forever.

[@pastagrannies]

I hope you enjoyed the soup! best wishes, Vicky

[@PaulMcGuinness]

Brava! Un'altra piatto che è perfetto per me 🙂

[@HerrBrutal-bl2fk]

How full of wonders is this channel not!

[@pastagrannies]

❤

[@Obozo_Gaming]

I can just tell I would need a nap after eating this.

[@Cuteanimals-up6pj]

Amazing ❤

[@bunnylou4993]

I want a pasta granny

[@clonn]

È una menestra povera povera… I think it’s delicious.

[@zizzie4081]

I like that she scrapes the ink off the rind before adding it. What is the purpose of the potato?

[@pastagrannies]

To make the broth thicker x

[@zizzie4081]

@@pastagrannies thanks! Would I be correct in assuming the potato is milled with the beans?

[@FlyOrDie4988]

Buonissima!

[@Anesthesia069]

I LOVE pasta e fagioli. Any other shapes you can recommend? I like to experiment with different shapes, too!

[@pastagrannies]

you could try shapes which echo the shape of the beans, like orecchiette, cavatelli; for dried pasta consider conchiglie (sea shell) pasta, gomite (elbow shaped) pasta; I also like fregola for a more risotto type of pottage. best wishes, Vicky

[@Anesthesia069]

@@pastagrannies thank you 😁

[@XxSupaBAMxX]

She was using a big chef's knife! That's so interesting, most grannys seem to prefer a small dull knife to cut with

[@remconet]

Aww that sweet woman.

[@moishglukovsky]

Perhaps Silvana is the only nonna who doesn’t use a nonna knife!

[@pastagrannies]

haha, yes, I think it's about using whatever knife is near by! best wishes, Vicky

[@rafael-ey5vh]

👏🏻👏🏻👏🏻

[@МанаршаХайбулаева-п3м]

❤❤❤❤❤

[@pastagrannies]

❤

[@lisablum2]

❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤

[@fmpranav]

Schools ruined humanity.. That was wonderful pasta..

[@benjones9429]

What type of knife is that?

[@pastagrannies]

I think it's a 'mannaia' - a knife for butchering joints of meat. Although I did wonder if Silvana's knife had seen previous service in horticulture, as she spent some time as a worker in apple orchards. 🙂🌺 best wishes, Vicky

[@josiemorgan5401]

🌷🙏

[@JinJinDoe]

Silvana is a beautiful woman. The dish looks delicious!

[@marclegarreta]

Borlotti beans look a lot like pinto beans, which are a staple in my Mexican-American family!

[@pastagrannies]

Hi Marc, I think you can swap the two - they both have soft mealy textures - but the colours are different. I understand borlotti are called cranberry beans in the States. best wishes, Vicky

[@dennisdawson9896]

It is strange she takes such care to evenly and meticulously roll out the pasta so thin only to “badly” cut it!

[@Cuteanimals-up6pj]

Who’s eating the piece of cheese 🙋🏻‍♀️

[@antofab]

All the kids usually fight for the cheese rind in the soup😊