Pasta e Fagioli Recipe

[@craigjohnson4809]

I really enjoy her program on PBS and I love the singing at the end with her mother. ❤

[@sewalways9331]

My children are grown now and are on their own. I have grandchildren. But, when they were young, my one indulgence every Saturday morning was watching the PBS cooking shows, all of them. I started with my cup of coffee in a beautiful cup and sat on my bed to watch the cooking shows. My children remember that and sometimes enjoyed jumping in bed with me to watch. Lidia was on in the afternoon. If it was a quiet Saturday, I watched, sometimes I did so while cooking for the evening meal. After all the excitement of the shows, I figured what meals I’d make for the week. I cooked all of Sunday and enjoyed my food and the joy of making the recipes. Later on, we visited some of Lidia’s restaurants in NY. What a treat. We tried The things we had made and some waiter suggestions. My children remember. And my daughter is now a pastry chef and runs a very successful cafe. Those were wonderful days, albeit hard with work, family and So much more.

[@kboyd116]

When I lived in the Naples area, I had the most fantastic Pasta e Fagioli… No where in the US could I find it like theirs. Then one day I saw this video and it looked so much like theirs so I made it and oh my goodness, it was phenomenal! Just like Naples! Now I make it as often as I want but never order in a restaurant…they just cannot compare! Thank you for sharing this with us so that even stateside we can enjoy true Italian food!

[@ambrosiafarms]

Lidia is a great teacher! Everyone has an Italian Mom watching her cook. Sweet Lady and Business Woman.

[@joeg2964]

No question, Lidia is the queen of Italian cooking. When I watch her, I think of my mom, both grandmothers and aunts. My cousins learned well, because they are also great cooks. Lidia’s cooking style is simple, fresh, uncomplicated and absolutely delicious. This is what Italian food is about. She’s simply the best, hands down.

[@marinaflores6705]

AGREED!!!

[@trackdusty]

Great find for me too! No nonsense, but very authoritative.

[@barrypattycramer9785]

She's the undisputed Queen.

[@josephfiorentino9747]

Dear Lydia You are the best in the world. I keep learning every time I watch you cook. You remind me of my Mother, older sisters and Aunt who are all gone in heaven today. All of your fans including me are so lucky having you teach us. God Bless you and keep you happy, safe and well. Love and Peace. Joe

[@christinakav5029]

I just made this and it’s brilliant!! My daughter loves it! For once in my life I followed your recipe to the letter! And it turned out amazing!

[@1stGeorgiaGirl]

What a great quarantine recipe. I have all those ingredients in my pantry. Lidia, you're such a great teacher.

[@lovewillwinnn]

Not really. It’s a big guess how much of what to add or mix

[@marilynmclean8921]

The first time that I made this soup, I swooned. The flavors were so intense. I love making soup at home because it tastes a whole lot better than what you find in a can at the store.

[@aris1956]

It is more than obvious ! Anything that is homemade tastes superior to things bought in a can in the store ! There is no comparison !

[@ardentdfender4116]

Watching you cook, is like learning cooking wisdom from your Grandma who was a kitchen boss but you never had the time to learn all that she learned.

[@yingroldan2987]

Ardent Dfender lap American Test Kitchen

[@nicolechappell7404]

I have to share this with everyone. I saw this recipie (probably the original one of yours) many years ago. We were poor, went to food banks often and all tge ingredients are pretty standard food share items. MY kids were so excited to be eating an "authentic Italian soup" in the fancy bowls with torn baguettes!

[@roseciccone9495]

Uftigy

[@roseciccone9495]

The

[@UTubeHobby]

Aww..precious story, Nicole. May the good Lord always bless you and your family.

[@maryjanelankford7575]

Nicole Chappell r

[@RozitaVideo]

My mother made a vegan pasta é fagioli. It was not because she was health conscious or a vegan. It was vegan because they could not afford meat. When she got older, she thought it was funny that her poverty food was now health food. 😁

[@dylanpombo1829]

Just made this and my son and hubby were in the stratosphere! I did the pasta on the side, and added the pureed beans first with hot water to the rue...then 2 cans of hand-wrung tomatoes and then hot water...then whole beans...and Mama Mia! Thank you, Lidia for sharing such an amazing technique to this rustic soup--I learned more with this demonstration about making this favorite soup! From this day on, I will always make it this way!!! You rock!!!

[@LidiaBastianich]

Thanks for watching Dylan and keep on cooking.

[@evalasting50]

You make me want to cook. Thank you.

[@SherryKWillette]

@@evalasting50 awesome

[@susantunbridge4612]

'roux'

[@sadohrs8431]

Thank you very much Lidia for posting this recipe! Hubby is sick and he requested some soup. I thought of making this soup since he loves beans! It was sooo delicious that he had 2 big bowls of it with a piece of buttered bread!

[@nancyhiggins3417]

I absolutely love Lidia. I was born in Italy and left there when I was 16. At 51, I need a few reminders and tips. She definitely comes through. One thing I can say about this wonderful woman is that she doesn't Americanize anything. AUTHENTIC

[@christinewaite8568]

Lidia is such an inspiration! Such a good teacher and food enthusiast. I did not eat pasta much to my husband's dismay until I found lidia. Believe me, he is thrilled and I am trying this recipe today!

[@lindamattson6281]

I love the way you explain things as you go and there is flexibility to adjust to your own taste. Love it.

[@joeycarr1398]

She has taught me techniques that made my Italian cooking better, thanks Lydia.

[@cynthiaking2153]

I just love you Lidia. You have taught me so much about cooking the dishes I loved so much as a child.

[@DavidOfWhitehills]

If this lady cooked a phone book I'd want to eat it.

[@allmine853]

agreed! she would make shite on a stick look good

[@mal08046]

Me too🤣😂

[@javierzarate9401]

You lied. I trusted you.

[@beverly-ct2kg]

I agree with you “A”! My mom and I 10:45 salivate when watching her cook. Neither of us like fish, but when Lidia makes it, we want to eat it!

[@peggytate1392]

Really like this lady, she’s calm and collective good teacher. Love her recipes.

[@paulstevenwildlife]

I make a lot of soups but have never made this. I love both pasta and beans and you made it look so delicious. Thank you Lidia.

[@anye76]

Now I know how to grill bread properly. This soup looks like it would feed a family easily and its hearty meal, very wallet friendl. What a great instructor. She does not make you feel dumb for not knowing. Love her💕

[@prettymamacita9586]

I have been watching you since you were on public television and you are the BEST! I am 46 yrs old and I will have to give YOU and my Mom credit in teaching me how to cook! Mind you I’ve been watching you even before I had ever picked up a frying pan! You are on point with all your recipes!🌟🌟🌟🌟🌟I also LOVE that it’s Vegan❤️

[@danhaas]

Tara Gutierrez You are so right! She really knows her stuff!! Mangia!

[@sonjabotha4617]

I am from South Africa and loves watching your videos. Makes me think of my grandmother. I used to help her kneafing bread and she taught me to cook.Boy could she cook!

[@diannewhite3326]

Have been watching Lidia cook since getting cable TV many many years ago - love her style - so simple and food tastes great !

[@robertricard187]

Lidia: Our family is French, aunt married an Italian. She made all our Italian recipes, and made this almost exactly as yours, but yours is so delicious. Love Italian, 80 yes old and still eat Italian Thursdays and Sundays. Thanks.

[@kboyd116]

I have a good bit of what you say in this video...I am watching it again to make sure I make it correctly....one of my absolute favorites! I fell in love with this dish when I lived in Napoli while teaching there! Yours is as wonderful as the soup I ate over there! Thank you!

[@TheMaya0530]

Lidia's voice is so soothing, it can lull me to sleep by just listening to it. 😊

[@gailkohr5771]

LOVEEEEEEEEEEE, THIS LADY I HAVE WATCH HER FOR YEARS.. AND WILL CONTINUE, AND HER MOTHER LOVE HER MOTHER ALWAYS ...

[@poutygorilla2698]

Honest food prepared with love is priceless. I remember my father making spaghetti using the very long pasta and canned sauce. My sister and I were always delighted when he transformed us to Italy for a wonderful dinner. ♥️

[@CarlosGarcia-le9ll]

I just Love all of your recipes and you!! Your awesome!! I've made many of your recipes and even have two of your cookbooks!!! Keep doing what you do!!!!

[@craz4mom]

We stocked up on lots of dry, frozen food items. I'm going to make this soup today along with fresh baked bread.

[@johainnitavarez2740]

YDonna Stuart .

[@kathieawoyomi66]

Yummmmmmm coming over 😊

[@TheHeartSmart1]

Looks delicious! Thank you for the demo! I ate at an Italian restaurant in Brooklyn once that offered a choice of pasta e fagioli: red or white. I chose the white and it was absolutely amazing! I wish I had the recipe.

[@jewelcopeland8440]

I love this soup and it makes a great inexpensive meal. I even use other beans and chickpeas in a pinch

[@VivKittie32]

Made this 3 or 4 times now and I think I have it down. Soooo freakin’ good. Thanks, Lidia! 🥰

[@melissaward6311]

Ive eaten this dish. We have a very nice, family owned authentic Italian restaurant close by. Love it. Thanks for recipe.

[@kaybrown4010]

Lidia, I watched your show on PBS for many years. I want to tell you how much I appreciate you and your passion for food. You have taught me so much. Grazie!

[@rsoubiea]

i love simple hearty meals like this. I made meatless lasagna and spaghetti back-in the 80’s due to budget constraints (using chopped black olives or sliced olives adds a meaty flavor). I made quiche without the crust and I switched out the sour cream for low-fat cottage cheese (for my kids palates) and then some finely chopped green onions, or a few spoonfuls of canned mushroom and stems, canned crab, whatever was in the pantry. I was trying to feed my family well on a shoestring.

[@celiamitchell4969]

You are an excellent cook Miss Lydia. I watch your shows on PBS and then make them . The dishes are scrumptious and helps me touch my Udine North eastern Italian roots.

[@victoriaascher3902]

Thank you so much. So comforting soup. Especially during this time in NY. God bless you.

[@hoochijami7]

I love watching you. I have learned how to cook by watching your step by step videos on you tube. I am a single mom of six was afraid of the kitchen but not no more. You make it simple and when you give you little tip i repeat it to my friend and my kids. I sound like i know what i am talking about😛. Thank you for your video and your love od cooking. It has helped me a lot. I have learned alot. Love you jamilet from California😘

[@sandras.435]

This is looking good. Love watching your show.

[@dp85112]

I sense love when she cooks. It's real and genuine. No fakeness like some of the other "chefs".

[@berylmarieisblessed]

This soup comes out SO good...I recommend this to everyone I know

[@nancyollis1049]

Love watching you, and Grandmother she is special and you treat her well ❤ like your shows ALOHA

[@tamarasself-sufficientlife7539]

I make this soup, using your recipe. But truly thankful for learning how to grill the bread dry & then adding the garlic rub/olive oil brushing. Thank you.

[@karenross3457]

This is very similar to my mother's recipe. Since it was made without meat, it was a favorite Lenten meal.

[@NolaGB]

Pasta e Fagioli has been one of my favorite soups. Excellent! I make bread and sourdough is an all time favorite with soup. Thank you for sharing this recipe!!!

[@cascadestars]

it's my favorite too 😍😍 I was craving it and this recipe shows it's possible to make it super simple

[@IMOO1896]

Simple ingredients that we all have in our stockpile. I wouldn’t have thought to put these together, it this will be my evening meal. I’m sure it will hit the spot!

[@kboyd116]

Love this recipe! I would eat it in Naples. When I came back stateside I hunted and hunted for this recipe. Thank you so much!!!

[@patriciavincent5076]

Thank you Lidia for making this, and its vegetarian! For my husband who loves Pasta Fagiole and is a vegetarian! ❤️

[@freezing5]

This is my default quick dinner (my Nona's pašta-fižol): boil pasta, open 2 tins of beans, mash them or blend, make the roux adding pasta water, pour in beans, beef stock and a bay leaf. Presto! Once served, we like to stir in a spoonful of red wine vinegar.

[@Bekindtopeople]

Great instructional video. I love Lidia’s teaching style. Side note, the camera was all over the place.

[@Paul-xj8ln]

I love Lidia!!!!! I’m right back in my grandmas kitchen as a boy!

[@alanincardona1879]

There are many variations of pasta fagoli. I make mine with celery, onions, and bacon. But I use dried beans, great northern or cannolini. Salt and pepper to taste when beans are tender. Yummy.

[@ALLBOUTTHUGLIFE]

Just subscribed. My whole family loves you. I remember as a kid, hardly anyone watched PBS. But I was a huge fan. My Fam seen how much of a fan I am. NOW, they all watch you and still do after all these years 😆

[@vivafamilia7867]

My go to ! My family loves this recipe. Thank you!

[@davidlepre7893]

Pasta e fagioli has been a favorite of mine since childhood. My mother (Sicilian) made it using tomato paste which, along with the pasta, added body to the soup. Next time I make this I'll try Lidia's recipe. It looks very good. BTW, I order Lidia's pasta through Eataly and really love it. Thank You Lidia

[@stregadisalem732]

This is it, so delicious. Nothing more. Semplice!

[@jamestimmerman7519]

My kind of food. You are a wonderful lady. Thank you for sharing.

[@sheltertwo7957]

Blending the beans is a cool idea! I’m going to try it next time I cook this.

[@patsycav]

This is delicious with a cheese and onion omelette or peppers and eggs omelette, with garlic and olive oil of course. My husband loved this on a Friday, when we didn't eat meat...times have changed, of course.

[@patsycav]

@Adashelby In the Catholic faith, Fridays were meatless. I'm not Catholic but my husband was, mainly because his parents were. His mother was a devout Catholic who never ate meat on Friday. That rule changed later on...I don't remember the exact date. I am not a church goer since coming to realize it's okay to pray at home, which I do every day. Not everyone can go to church, as many of us don't have transportation, or some have disabilities that make them housebound. This is a time when most of us have opened our eyes and are seeing reality. The days of brainwashing are coming to an end. God rules, not some organization looking for money and power.

[@patsycav]

@Adashelby It's funny, how people follow a rule for hundreds of years, but then it becomes no longer in force, which to me shows it wasn't valid in the first place. No one can change the ten commandments, though...also, have you noticed our Constitution is being trashed? They want to put a mark on our arm so they can keep track of who has a virus and who doesn't, etc. with a chip in our arm, shaped like a pyramid...the mark of the illuminati aka/the beast.

[@kbstrong429]

This is my favorite soup to make at home. We all make it a certain way of our own but, it’s nice to try other versions of it. I love it! Thanks for the videos! Their great!☺️💛🌷

[@ivonne6493]

Lidia I am so glad that you are doing these videos..... now I can watch you when I find time, thanks

[@MarySanchez-qk3hp]

Bookstores sell her cookbooks... and they're all in your public library FOR FREE.

[@monticella]

In my family the dish had a "white" essence. That is the tomato was omitted and typically a ham hock was added. The overall texture had a thicker consistency. My ancestors hailed from Rome and north of Rome. You are a beautiful Italian woman, hence I'am presently cooking your "style" dish today. Buona mangiata!

[@WhisperingFelineASMR]

Wow brings me back to childhood. So delicious!😻

[@annafanakerpan60]

Me too. My mum made this dish on Thursdays. My lovely mummy also used a stock which certainly enhanced the flavour 👍x

[@kaidosbuddyagaindoberman9119]

I love this soup, a staple in the house for my life. Funny how back then, it was thought of just as she spoke, ingredients in the pantry thrown together. Now a days, in restaurants this soup can command $8,10 even $12 bucks a CUP, forget about a bowl. Regardless it’s a staple I love and so many others. I must be a bad Italian tho. The bread. While I respect EVOO and garlic, for this soup I like plain ole bread and salted butter. I often buy a pound of Irish butter, usually in the specialty section of the grocery store- KerryGold is one readily available in most stores. I know, no self respecting Italian would change out the EVOO/garlic for butter but I have to break the tradition once in a while besides garlic and EVOO always makes it way back in cooking. (Often also I melt the butter with fresh garlic added then brush on toasted Italian bread) ***Chindon, amigas and amigos, and God Bless***

[@765respect]

Kaidosbuddyagain Doberman You are a good self respecting Italian. The region of Alpine valleys bordering France in northwest Italy use butter more so than olive oil in their cooking. Give Plugra European Style butter, Organic Valley Cultured Pasture Artisan Crafted butter, Organic Valley European Style Cultured Artisan Crafted butter and Organic Valley butter a try. That taste considerably better, fresher and cheaper than European butters sold in the US. You won't be disappointed in the taste. I have found them at Kroger and Meijer's.

[@kaidosbuddyagaindoberman9119]

765respect thank you so very much for the kind words. And thank you for the suggestions, I will most certainly look for those butters for sure. As we all know, the average butter here in the US doesn’t compare in the quality and taste, best for cooking I suppose than in using as a spread so I will be on the lookout for your suggestions. THANKS again and have a wonderful day!!!!

[@mgw9562]

You are a blond version of my mama~! And she cooks just like you...-probably, she learned a lot of her techniques from watching your cooking show on PBS years ago before cable tv!❤️ So glad to find this video!

[@saffronbar5009]

Hi Lidia, I am from India. I had been to Italy and loved your food. Love the recipes and so many things about Italian cooking. Love❤️🙏

[@graciehernandez1364]

Watched you forever. Love your dishes.

[@margiemasih982]

I loved watching your shows on TV...and here u r on here...great cook

[@gtrqtl1023]

❤❤❤❤❤❤❤ 👍👍👍👍👍👍👍👍👍👍👍 Je ne connaissais pas cette recette de soupe 😮 merci 👍 👍 👍

[@jusdeorange]

This is a beautiful recipe! Thanks

[@janiceshanks7923]

Just subscribed! Can't believe this is my first video to watch! I grew up watching you on PBS and would hang on to your every word. My favorite stories were of your Nona and now I have grandchildren of my own that call me Nona! Love you! ♥️♥️♥️

[@tomstestkitchen]

Excellent recipe and my favorite cookware, Staub!

[@HyojinRachelLee]

She makes everything sound so easy-to-follow. I love your show, Lidia!:)

[@LidiaBastianich]

Keep on watching!

[@sofialayes7821]

Lidia, it makes me fill hungry with your soup. Thank you for the recipes.

[@mjrussell414]

I save the rinds of Parmesan and put them in the soup for extra flavour. Yes, it is better to cook the pasta separately if you expect leftovers, but I also prefer it cooked in the broth. This is great to feed a crowd.

[@1957Bevy]

That looks great; you’re making me hungry.

[@mjrotondi5086]

You are a good teacher as well. In formative.

[@breckandy]

Looks good! Thumbs up on the recipe. I do almost the same but I don't bother with Roux or the blender. I just dump the can of beans with the liquid starch in later. Put in the pasta out of the box -makes its own starch along with the tomatoes cooking down for adequate thickness. A little beef, chicken, veg stock for added flavor.

[@765respect]

I mash the beans with a potato masher. It mashes them into chunky bits, some beans not at all.

[@b-r0llblog510]

Here's the trick.. While it's way too hot to eat , slam a pile of grated parmesan just at the shore of the soup and the plate.. attack the soup with a big spoon and extinguish the slight burns to your tongue and lips with the cheese!! I love it!

[@thesongtowoody]

this was so good its absolutely incredible, i gave all my money to the poor!

[@sammyhakimvlogs5608]

This Pasta e Fagioli recipe looks really delicious Chef Lidia.

[@jessicadebernard8210]

It was cute how proud she was when she fished out the rosemary sprig 😀

[@meanhe1093]

I made this for the family tonight, exactly like this and it was delicious! The family loved it! I used the San Marzano tomatoes, and it really makes a big difference. Era perfetto e delizioso!

[@LidiaBastianich]

Thanks for watching and keep on cooking.

[@pablopriego7739]

Excellent recipe. Thanks.

[@johncline3033]

I think a little drizzle of a good olive oil makes everything taste a little better. I'm going to give this recipe a try during this week. Thanks for posting..........

[@williedenver]

I retire from my job in America next year.Can i come visit you for dinner ill bring the wine.I love to watch you cook you make many of us Italian Americans see our grandfather cook.Your accent your smile makes me see my Grampa Giusto

[@clarafierro6921]

Her home delicious and healthy cooking love it!

[@Kristina-gz2wu]

Lidia was always my food channel!

[@debragallagher8658]

Delicious great soup👍🏻

[@leslieraymond6372]

Happy Mother's Day Lidia Thanks for the great videos! I'm making this today.

[@leslieraymond6372]

Came out amazing.

[@teresacelmins3681]

Thank you for sharing this recipe.

[@meanhe8702]

This is an awesome recipe, I make it every year, my family loves it!

[@sabinahernandez9329]

👏👏👏Thank you chef Lidia 🍷

[@deeramos9416]

Love this should we peel tomatoes before cooking

[@DancingQueenie]

Looks like I need a grill pan and weight just for making that bread. (Any excuse to get more equipment!)

[@lyndaalterio1027]

You are Awesome Lidia! Thank you for your recipes. I love Pasta Fagioli - my mother-in-law showed me how to make it many years ago and it was so simple and economical. My husband an I couldn't believe the price they charged at this little Italian restaurant a couple of blocks from our apartment - $5.99 per bowl - and we made it at home for pennies! I absolutely love how you make it. Thank you again!!!

[@ramonmyaing2424]

You are so amazing I saw you live acouple years back at metro cooking show .you had such a huge audience.love you for such a great teacher thank you so much