AUTHENTIC PASTA E FAGIOLI - Grandma's Recipe

[@SipandFeast]

Check out episode 18 of The Sip and Feast Podcast: kzbin.info/www/bejne/fJ3Peoxjotl-m6s for a deep dive into the history of this dish, variations, tips and tricks, and why people say pasta fazool instead of pasta e fagioli.

[@giselleplantbasedvegan9174]

After my mother passed away my father would go to Olive Garden restaurant for lunch and he was so disappointed with the pasta fagioli, he had a meeting with the chef and taught him how to make it, and from then on the Chef would make it special for him. I was tickled when my father told me. And, I was so proud of him, at 87 giving it his best to get through life without his long time love and partner. 💜🌟

[@SipandFeast]

That's a cute story and it's great that he listened to your father.

[@mimid7354]

God bless you and your family.... sounds like an amazing Dad🇮🇹😘

[@bryancastle5773]

How did your father make it?

[@marcopolo-xj4yw]

You’ve got gorgeous forearms.

[@ginab718]

Your poor father, Olive Garden STINKS!!! Freeze your food for hom. I was gagging in that place. My non Italian friends wanted to go.

[@eronavbj]

Coming from South Philly, I immediately took to this guy. He both spoke and cooked the way my parents (first generation ‘Medicans’) did. When I cooked with my Grandmom Jenny (from Italy), I had difficulty understanding her accent. Jenny's recipes were quite similar to what I’ve seen on this channel, and that’s the foundation I’ve passed on to my daughters. So not only am I learning more about Italian cuisine, l'm also enjoying the nostalgia, so missing from my life since Mom and Dad are now gone. Thank you, Jim.

[@roberturenatehollandhollan2106]

I'm an older type widower, love your videos. You don't waste my time with talk. Professionally done, you've helped me with many recipes, even I can do them now. Tomorrow, it's pasta e fagioli, perfect for a cold Monday. Thank you very much for your efforts, very much appreciated.

[@theyneedhelp5005]

Questa volta scriverò POCO. Hai fatto tutto benissimo La pasta usata è quella GIUSTA Hai frullato fagioli esattamente quanto basta. Sono molto contenta che non hai cambiato la ricetta italiana. BRAVOOO GOOD JOB 10+ COMPLIMENTI

[@JENNIELattuga]

Bravo

[@troubler2115]

My step dad is Sicillian. He is also a chef, he made this with addition of diced carrots in the beginning and then at the end he blended it all and served to us in coffee cups as us kids were shoveling snow. Great memories.

[@SipandFeast]

Perfect snow shoveling fuel!

[@JoeG322]

My grandmother was from Sicily, she use to make this all the time, and added carrots as well. She would also use chicken stock, instead of water.

[@emmel4fun]

Did he blend the pasta?

[@troubler2115]

@@emmel4fun yes. It was real thick. Add chicken stock to make drinkable if needed. He said it "would stick to your ribs and make me warm. It did. 💜

[@jennifercarp807]

@@JoeG322 I do the same. I add carrots and beef or chicken stock (whichever I have available

[@foulplay2]

Had this ready for my wife when she got home from a 12 hour shift as a nurse. There was lots of her bragging to her coworkers about what a great cook her husband is, so thanks for this recipe!

[@johnderose8921]

We called the cranberry beans,Regina beans ,in south philly.There were two seasons for this fresh bean,around Mothers day and Halloween.We would get two cases of them a season.As a child sitting for hours upon hours peeling these beans with Nan,I couldn’t appreciate.We’d bag them up and freeze them.(They are like meat)When Nan was gone, I sat with Mom.Now me and my kids do it only once a year. I love watching your channel,it brings back some of my BEST memories. Thanks

[@sanseijedi]

Old Guy here: I've been the family cook for forever and I've read, used, watched & created recipes to the point where I stop at the point where 1) too much filler talking or writing, 2) parroting some advice solely from folklore or 3) a tip I absolutely disagree with due to my (admittedly checkered) lifetime of experience. I have to say that EVERYTHING you advise is value added. Total respect. My dear friend Steve Damiani (RIP) would heartily approve. Sorry it took me so long to find you. Subscribed!

[@SipandFeast]

I really appreciate that, and thank you. Welcome to the channel!

[@manatag7]

i've watched literally more than a hundred cooking channels so far (to give each cook a chance, at least for 10 minutes), and man you are the best of them! love your presenting skills, storytelling, choice of music, simplicity in recipes and in video shooting/editing. and your great and nice personality. keep up the great work, hope your numbers will start to rise - you really deserve it!

[@SipandFeast]

Wow thanks for putting me up there! Truth is, I've been at this for 2 years with not that many views but my channel just started to grow from a couple videos starting to get more widely shown. I'll take it lol.

[@manatag7]

@@SipandFeast *crossed fingers (and you inspired me to cook pasta fagioli today, first time this year) :)

[@elizaakmatova2947]

@@SipandFeastнего дж

[@jennyhamlyn9846]

Im gonna have to make this dish! Yummy I just discovered your channel yesterday with the stuff artichokes and been watching a few recepes then ! All look delicious! Really enjoy this channel😊

[@groerhahn225]

I agree, I feel like most big cooking channels primarily try to entertain and don't expect anyone to actually try their dishes for themselves, hence they don't make their videos with that in mind. (Either that or their cooking is absolutely awful).This channel is a welcoming fresh breeze. A few other channels I'd recommend that are similar are Adam Ragusea, Way of Ramen (only for Ramen obviously) and "My name is Andong" (Not all of his videos though, but i'd say half of them). All of those channel definitely helped me diversified my pallet and improve my technique, just as Sip and Feast did.

[@infoscholar5221]

My roomate in college was of Sicilian descent, from LI and he taught me this dish. Great, simple peasant food. We used Southern ingredients - Bacon, Navy Beans, macaroni - but man was it good. And perfect for a student budget.

[@SipandFeast]

So many people from Long Island have Sicilian or other parts of southern Italy in them. I'm sure he made you a great version!

[@docohm50]

I just whipped this out. I used bacon and kidney and black beans because that's what I had. I also had a half of a beef steak tomato in the fridge. I used six cloves of garlic and a whole 8oz package of Walmart shredded Parm cheese. This was incredibly good! Thank you for inspiring me with something easy out of the pantry and fridge.

[@nycbklynrmp]

those are the best meals because find new ways to make with what you already like

[@jiminglese9348]

When my mother made this, she just called it "pasta & beans". I never appreciated it as a kid or knew it was pasta fazool. Now I love it. I love this cooking channel and watch more than any other. I've made so many of your dishes. THANK YOU!

[@TheAmazingCatman]

fasul

[@johncipriano3627]

My mother used to cook it so often, I got tired of eating it, but I never new how much You would miss something if you haven’t had it in a long time.

[@Martiniization]

Very friendly running commentary. The East Coast accent makes it sound even more familiar and friendly. From the ingredients and the directions, sounds like it would really hit the spot. Simple enough and worthwhile. Thank you.

[@sandylewis8897]

He's the real deal. Cooks like my South Philly/ South Jersey Italian family! lol. Keep up the good work!

[@martyrose]

I like your straightforward approach to your videos. I was taught to make this by an 80+ year old man from Foggia some 25+ years ago. Borlotti, extra virgin, loads of garlic, crushed red pepper, oregano, tomato sauce, pasta. I use shells because the beans hide in them! Also my favorite comfort food. There's a variation for everyone who makes it. Thanks! Think I'll go make some for this cold day!

[@SipandFeast]

Thank you! Shells are great with it and I use them occasionally. Since I just published the Pasta e Ceci recipe with shells I figured I would use ditalini for this one. I change them up and sometimes use broken spaghetti or whatever half pound of small pasta I have on hand. Enjoy your pot of pasta fagioli!

[@martyrose]

@@SipandFeast Yeah. Me too. I use whatever I have. Thanks! See you next time! 👍

[@Sean-bp6xb]

I’ve subscribed. Like your stuff. Yummy! Thx. I enjoyed. Watching from Ontario Canada 🎉😊

[@douglasreeves9938]

Many years ago, I was in college. A friend asked if I would like to have supper with his family. He was Italian. His Mom made Pasta Fazool. She served it with crusty bread or, believe it or not, cornbread. Serving it with cornbread reminded me so much of my Mom's Navy bean and ham soup with cornbread. Brought back memories. Thanks.

[@bethotoole6569]

I think every region, almost in the world, has similar recipes. The variations come from what’s grown regionally and the spices native to the area. But the bases of so many recipes seem worldwide. It’s fascinating. My husbands family did navy bean,, I grew up on this recipe. But in many ways a very similar soup!

[@thomasbernecky2078]

my fav winter soup is yellow split pea and ham from Canada.

[@jc-ev2jb]

been watching food channels for a year or two , and I really like what you do, your format, presentation, you are a good time to sit down and watch sir tyvm

[@sheilac-s1d]

This is a magical concoction. Thank you for sharing. 🇮🇹 I lost my mom and grandma within the past few years, and making this made me feel closer to them…not to mention, it is DELICIOUS!! ❤ Quite possibly the best soup I’ve made to date.

[@gborch]

OK I made it it came out perfect. One thing I use sausage sweet because Panchetta is 31.00 a pound

[@makelikeatree1696]

I always add a drizzle of the best EVOO I have on each serving - along with the fresh parm, and cracked black pepper.

[@SipandFeast]

That's the best way to do it!

[@hleondr9392]

I6

[@hleondr9392]

Sa,sa 0 dolares 0 0 M

[@ninecatsmagee8384]

Oh yeah -- in Philly, always PASTA FAZOOL! Big childhood memory.

[@syrus44]

It’s so soothing watching you cook, the encouragement you give and just a soft voice. I’m loving this guy

[@patlevins6450]

I just discovered your site. I love your teaching style . My Mom used to make "pasta fazool" for us. I don't have the recipe with me, but I believe her version had celery leaves added. Thank you for bringing back warm memories.

[@axsheldon]

My family does it with onion, celery and diced carrot but doesn’t usually put the tomatoes in. Sometimes if I have some fresh cherry tomatoes I will chop a little and throw it in.

[@PeterMosley]

I can cook. So, I really appreciate the honesty here. "You can do this ... or not. Up to you!" That my friend is cooking. You demonstrate the soul of the kitchen. It is like jazz. Unless you are baking! Then precision is important. Bless Nona for this Pasta Fazool. I learn something every time. I also have moments of .. "No, you idiot don't do that!!!" LOL Which is PERFECT for a real kitchen. Keep doin what your are doin!!!!

[@SipandFeast]

Thanks very much! And I agree baking most definitely needs precision.

[@giselleplantbasedvegan9174]

I couldn’t agree more! Everything he does is beautifully orchestrated and I love the authenticity of each dish. He is simply the best

[@brucebowers9656]

Love the way you explain what's going on when you're cooking, but also love your flexibility and openess. ("You wanna use 4 cloves, use 4 cloves. You wanna use 10, use 10"). For the second day in a row, I made one of your recipes, and it was again a huge hit. The pasta e fagioli was pretty simple, but yielded a delicious, satisfying meal. I put in red pepper and rosemary, garnished with Parmigiano and Italian parsley, served with some Pugliese. Family absolutely loved it. Really encourage you to keep doing what you're doing!

[@SipandFeast]

Thanks for the feedback and I'm happy to hear that your family enjoyed the recipe!

[@donnalthood3102]

@@SipandFeast you wanna use 10...use 10! Love this channel Teach me the basics then let me be me! Seriously, though...I subscribed and subscribing is not my thing....found this channel recently...with your taste tester....and I love the vibe! And I love the way you instruct!

[@deborahscoza1443]

You make it exactly the way I was taught by my Mom. Love it and make it a lot… it’s a must have dish in an Italian household!❤️🇮🇹

[@Heycody64]

My mom use to make cinnamon rolls for my older brother. Since her passing, I've really missed those rolls. Keep up this fine channel. Cheers...

[@technologyeducation157]

Leant from the best chefs in Italy… the grandmothers! This guy’s totally GOT IT!

[@georgecolombo]

This video all by itself elevated Sip and Feast to the very top of the list of my favorite cooking channels. Context: At a relatively advanced age, I have undertaken to learn how to cook. Under the circumstances, I tend to be cautious and insecure about all but the simplest recipes. This channel not only lays out all the necessary steps but it also has an uncanny ability to be reassuring for newbies like myself. It explains what to do, why to do it, and the major variations and questions you're likely to encounter along the way. (Even more context: I am an Italian guy from Long Island so I suppose I'm particularly receptive to what another Italian guy from Long Island has to say!) In any event, the video was informative and entertaining to watch but, more importantly, the recipe was amazing. My memories of my grandmother's pasta fagioli have long since faded but I can't imagine that hers was any better than what this recipe produced. Bravo, paisan!

[@SipandFeast]

Really appreciate this comment. Thank you so much!

[@kevinpoole6122]

This video takes me back to childhood and made me cry, missing my Non and myTannie Mae. They were SAINTS, we had it many, many times a week. It was made with pure love, and we were never hungry.

[@RightDoc]

Always made the pasta separately. Hot lazy today and pulled up this vid that I watched a couple of months ago. It came great! I always use pecorino but I’m going to buy some parmigiana to try it with the parm rind! Tx. Keep up the good cooking! You and your family: Bellissimo!

[@richardbv1]

I made this yesterday and it was fabulous. Added some diced carrots. Did a full lb of ditallini and about 10 oz of pancetta. Basically doubled your video. A little soupier as I intended. Cooked pasta in the soup as you suggest. Used 2 rinds! Love your recipes because you encourage creativity and enjoying the process! Shared with family and took a container to my 94 year old mother in law. She loved it too! Thanks again!

[@SipandFeast]

Great to hear it was a hit. And thanks for the support on Patreon, Richard!

[@MamaRebelle]

Fantastic recipe, I can no longer cook due to disability and really fancy pasta e fagioli I’ve asked my partner to cook for me, it’s the perfect video to send to him. Thank you

[@SipandFeast]

Thanks! Hope he makes you a good bowl of it!

[@joannebies3879]

I just found your channel. I love old school recipes from grandma. My dad mage this recipe just like you. People over season to “fancy it up”

[@ginapenque5666]

Brings back so many memories!!! This is my go to especially cold winter day.

[@944gemma]

Love all your videos, but, they make me so hungry. Hungry for the food and hungry for my Italian grandparents. Bless your heart. Italian peasant food. Best food ever.

[@kerrygordon1088]

I LOVE soup and all things saucy. Everything I’ve watched you make is so appealing. One other thing I LOVE about your channel is the way you present your interpretation and encourage others to pursue their own tastes, while you give a blueprint with technique. My favorite thing about your channel is all your positive comments in response to positivity, and that you once stated in a video that you will never respond to negativity. Never. You’re a class act with a vast range of knowledge to share. Thank you, kindly.

[@AAE-cg1il]

Yum……Bringing back my childhood.

[@DenaInWyo]

This recipe is how I found your channel. I do outpatient hospice nursing in WY. Last winter I stopped at a favorite sandwich shop to grab some lunch to go and got their version of this soup. It was a big, hot, cheesy, carby styrofoam cup of heaven. Actually warmed my hands up a little, as it was below zero that day, and the nature of my job is to drive around in that cold and ice pretty much all day. This isn't just food, it's straight up comfort, and exactly what I needed. I've made your version several times since and decided to come back and see what other things will end up in my permanent rotation. Thanks for your channel!

[@rneustel388]

The first time I ever had this was at Claire’s Corner Copia in New Haven, CT at the corner of Chapel St and College St. It is true comfort food!!

[@SipandFeast]

I agree pasta fagioli is one of the best comfort foods! I know New Haven has some great food. I want to do the famous clam pie at some point.

[@rneustel388]

@@SipandFeast I was only there for a few months working at Yale New Haven Hospital as a traveling nurse, but I remember having some awesome food. I’ll look forward to seeing the clam pie. I really love clams!!

[@SipandFeast]

Thanks! At some point I'll get to it. So many recipes to make😂

[@rneustel388]

@@SipandFeast And so little time! 😂

[@pinkmonkeybird2644]

Oh my goodness, I had the very same experience back when I was a college student in the 80s. I had pasta e fagioli for the first time in that restaurant. I loved Claire’s and ate there whenever I could afford it, and she showed me how delicious vegetarian food can be. I have her cookbooks, and have made many favorite soups and cakes from them.

[@nancyb.4381]

One of my favorite dishes love this

[@SipandFeast]

Thank you!

[@Kricket2020]

I absolutely love that you make it possible to make any of your amazing dishes even if I don’t have the exact ingredients. So brilliant. I researched short ribs with pappradelle and yours makes the most sense, I’m making it this weekend. Love your style and your no nonsense demeanor. Thank you so much for taking the time to share with us.

[@SipandFeast]

Thanks very much! Hope the short rib pasta turns out great.

[@curiousmystic6848]

Made this dish and loved it so much that I now consider it my favourite dish. I ate the whole six bowls that it made. could not sleep, so got up and warmed some up. I am now addicted. who would think that such a simple dish could taste so good! Thank You Jim!

[@creativecook100]

My mom was Trevisan and she made a version with Romano beans and pieces of pork instead of pancetta. I love this version and ate it for 3 days - delicious!!

[@forearthbelow]

Lunch, dinner AND breakfast in THIS house - and for several days as well. The GOAT. My mother is from Amalfi, her recipe is with garlic not onion [never both], borlotti beans every time and chopped parsley for a bit of extra colour, I like to add large chunks of mushroom at the very end when I cook it for myself. YUMMMMMMMMMMMMMMMMMMMMMMM

[@RussellBowes]

Another fantastic recipe! I made this for my wife and I this evening. Perfect comfort food for the Autumn/ fall and good for her when pregnant too.

[@justinkedgetor5949]

My grandmother would make this alllll the time for my brother and i growing up. I didnt know it was so easy to make. My grandma always had a way with making everything so tasty.

[@marlenet5115]

Thank you for sharing your recipe. Ive been looking for one that was like my Sicilian mom's. It was absolutely the best. I knew what she put into it, but i didn't know how to make it. She used dried beans also because we were a family of 7. Her parents were straight off the boat from Sicily, so she learned from both her parents how to cook. Yours seems so much closer to hers than any other recipe I've seen anywhere. She added carrots and a little celery, and also 1 bay leaf. I remember she used to "fry" the tomato paste in olive oil to melt it. It was thick and delicious, and she used either ditalini, small elbows or small shells....whatever she had on hand. I could never get enough of that soup.

[@mariamarchionda9485]

If you want authentic italian cooking, this is the place. Every single recipe I have seen offered here is true italian cooking. Have you done the pasta fagioli soup with the tomatoes and red beans. I can never decide if white or red is my favorite. Thanks. Keep these recipes coming!

[@blairwesterman2635]

I’m currently enjoying a bowl of Pasta Fagioli as I write this msg...I substituted some bacon for pancetta, and basil instead of rosemary,..did find some good bread to accompany...so delicious and satisfying, and the perfect cool spring day for a bowl of comfort food on the North Shore of Superior 🇨🇦. Thanks for sharing your grandma’s recipe Jim, Cheers!

[@SipandFeast]

So happy you're enjoying the soup, and cheers to you! The north shore of Superior is beautiful (I've only been to Duluth).

[@utterlynice1]

Thank you for sharing this recipe. It reminded me of my best friend’s mom who came from Italy as a young girl and i loved her and miss her so much. Became emotional as you were talking about making Pasta Fagioli. Can’t wait to try it. Thank you for the memory of Mrs. Angela Erickson! #Priceless

[@janetp5956]

This looks amazing and is a much simpler recipe than I’ve had and make. My dear Sicilian friend, now deceased, always made this with a ham bone and let the meat fall off after simmering for hours. She also added chopped greens (your choice, escarole, spinach , kale, etc) at the end. I make it her way and we love it. We also cook the ditalini in the soup, and use chicken stock, not water.

[@judithconnor6717]

I made this tonight - so delicious and a solid hit with the Hub. Adding it to the regular rotation. I love these delicious recipes that can be made from pantry items!

[@z.stone9016]

I know this is a year old but it's the first time I've seen a recipe for what was a staple growing up. My grandparents emigrated from Italy to New Orleans. In New Orleans, we grew up with red beans (kidney beans) and rice as Monday dinner. (Most restaurants serve this on Mondays.) Mom cooked extra so on Tuesday we always had pasta fagioli with leftover Monday beans. Beans were cooked with onions, garlic, ham bones and chunks of ham if money wasn't tight. I still cook it to this day (almost 70yrs old). My brother calls it poor food but he'll eat it! Also, Tabasco or cayenne pepper are always added to our beans!

[@paulraconteur1313]

Thanks!

[@SipandFeast]

Thank you so much for your generosity!

[@roccosisto8196]

Can’t thank you enough for your clear nonjudgmental cooking. Had this so often growing up, too much in fact, but now craving it again!

[@SipandFeast]

Thank you very much!

[@conniecasale3593]

Exactly the way my mom made it and that’s the way I follow the way my mom did it and you my Facebook friend have fantastic recipes always bringing me back to when I was much younger. Thanks a lot God bless.

[@staciesabatino3817]

I just walked back from the store with everything I need for this and I thought let me look at Sip and Feast and see how he does it. I forgot the pancetta! I may walk back just to get that it adds so much flavor. Thank You guys for being my almost everyday go to.

[@lorie8196]

I really enjoyed your ease and uncomplicated dialogue. So calming. Thank you

[@mosierbuild]

Tried this recipe this evening and the family loved it. Great recipe , easy..... This can be made any night of the week if you have 45 ish minutes. Thank you for sharing this wonderful recipe.

[@daniellekleveta7244]

Thank you so much for posting this. I tried it today and it brought back so many good memories of my Grandma and Great Grandma. I never got to learn this recipe from my mom because she wasn’t the best at cooking, she was the best at everything else. As soon as I tasted this recipe/method I was right back in my grandmother’s kitchen. Thank you so much for the memories and this recipe. My son and I loved it! God Bless.

[@SipandFeast]

Glad to bring you back and I'm happy you and your son enjoyed it!

[@TheoriginalANGEK439]

Love all of it, pasta fagioli, ( rice and beans) Riso fagioli, pasta and patata. I was bought up on it. Grazie per tutte. 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍♥

[@curtispartain7352]

I didnt think Id ever want to cook this dish, but after seeing your video, will definitely make this Fall...your attention was Im sure like your Grandma and her passion and love for cooking for her family! Thank you.

[@shannonlevesque3118]

I made this 4 times in the first 2 weeks after having seen this video. It's my new favorite soup. Parm rinds in the broth is *chef's kiss*. Game changer.

[@Gl1tchDeclined]

I did a combination of this recipe and fazool, and all I gotta say is food hasn’t put a smile on my face like fagioli/fazool did. So comforting, hearty, and delicious

[@dfugmann1306]

Made this today - Gold! Basic ingredients, simple cooking instructions yet tastes fantastic. Crazy how the pasta continues to expand even after you remove the pan from heat. Thank you!

[@janjkey]

Jim. I love you're videos amazing stuff. Weird question the burner you use. How long can you go with one tank? Could i say make sunday sauce with just that burner and one tank? Keep up the wonderful work you do.

[@dhurley8522]

My mom Giuseppina, would boil the pasta separately with the cannellini beans..then add it to the sauce, with some purée beans. So the pasta would not soak up the sauce. 🙌🏻🇮🇹

[@sharonwells9593]

Did she use dried beans to begin with? She sounds Iike an original Italian chef.

[@dhurley8522]

@@sharonwells9593 Sometimes. Soaking beans takes time, usually overnight . As a shortcut, she would use canned cannellini beans 👍🏻

[@carolyn7298]

Just discovered your channel yesterday when I was looking for some good pasta e fagioli methods, and was impressed right away, so subscribed. Being Sicilian-American - and after watching a half dozen of your videos, I relate to how you cook, your style and ingredients! Love it! Thanks!!

[@SipandFeast]

Thanks very much! I'm glad the food is resonating with you.

[@KENTOSI]

I made this tonight!! Or at least, an alternative version (pasta sauce instead of canned tomatoes, no parmesan rind). Pretty delicious, and probably going to be my go-to meal from now on. Thank you!

[@michelefocareto5220]

My family made this with a lot of olive oil. Can't remember how.your recipe is the best that I always use. Thank you

[@AlexandraBaker-ot1im]

Love this. It is one of my fave comfort foods

[@DivaliciousMD]

I'm 2 for 2 with your recipes! Made your Pasta Fagoli this evening. It was another big hit with my husband tonight. So much so he had to retire to bed early from eating so much 😂 Thanks for another winner 👍🏼 Can't wait to try more from this channel 😊

[@SipandFeast]

So happy you're enjoying the recipes!

[@msanniehall100]

This soup is out of this world!!! I couldn’t find cannellini beans so I used great northern beans- still very tasty!

[@lvloverrenee1016]

OMG thank you so much for this recipe! I can’t wait to make it for the hubby! We live in Washington state now, originally from Ohio, which has a strong Italian background, and fabulous Italian restaurants! I seriously miss pasta fagioli from our favorite restaurant, they only serve it one day a week and it was amazing with a side of greens and beans! Yum! Thanks again!

[@SipandFeast]

I hope you both enjoy it!

[@blessedwithaperfectlife6880]

I really enjoy your channel and lay back personality. You make cooking less stressful for me.

[@SipandFeast]

Thanks! That is my goal. There is plenty of ways to do things.

[@silviamagda]

I love how you explain things.

[@hestergreen2031]

Oh this is one of my favorite recipes. Thank you for sharing this, how it’s made the right way.

[@rareflower9636]

Hi just tried this recipe and I love it. Thanks it will become a go to in Winter.

[@gadillies]

The father of one of my school pals back in the 70's owned an Italian restaurant and made pasta fagioli when the fancy hit him, it was delicious! The y came from La Spezia originally. Good people. Gus, Augusto, used all the bits of broken dried pasta that were a part of life.

[@MariaBeth58]

as good italian catholics we had this and minestrone all throughout lent so we didn't add meat, just started with the oil. we used celery, onion, cannellini beans, crushed tomatoes with italian spices and a tad of tomato paste. (dad didn't like garlic) we always grated our parmesan down to the nub so there wasn't much of a rind to add so we grated some at the end and then added the already cooked ditalini. the first time i saw it at olive garden and realized it had ground beef that spoiled it for me. i never even tried it. i have fond memories of bowls of pasta fazool and wonderful crusty italian bread. i still make it.

[@tinazaccagna1459]

I made this and it was delicious . Thanks love your recipes and videos . Straight forward easy to follow .

[@slaneyside]

dean martin knew...love your cooking style the way you say it's up to you how much of certain ingredients you put in...that's exactly right everyone is different.

[@Martiniization]

Everything is cool with all of your videos. Your down-to-earth presentation/interface with the viewers, your appreciation for, and explanation of, the ingredients and the preparation, and your explanations of the why's, whether regarding the ingredients, the preparation, or the food's family history. You do it all with, again, a down-to-earth, while very careful, interested, and interesting, presentation. Thanks for the care you put into all of your videos. As far as quality presentations are concerned, you are a shining standout. Again, thank you. Best wishes.

[@harriettekeely7063]

Love ❤️ this recipe, could watch you cook all day

[@mikedebois2566]

You obviously know what you are doing, very relaxed, I like it! Thank you very much from my son and me out of the Netherlands!

[@bennihana2422]

This has become a staple at my house. So good and comforting, and I'm sure I'll be making it a lot more often as the weather cools down.

[@nysavvy9241]

I love this dish. I make it vegetarian but I'll try it with the bacon. I always also dice a carrot and I like basil in it. I find a small can of Goya or Hunts tomato sauce works well. I cook the pasta separately because if it sits in the pot or leftover the pasta will swell and soak up all the liquid. Yes love the olive oil and parmesan or Romano to finish.

[@SipandFeast]

Thanks! I cook the pasta separately if saving, but when I know it's going to go I like to cook it in the sauce.

[@mattmalinas]

@@SipandFeast I made it this evening. Me and my girl loved it! :) But I boiled the pasta in the same pot and now the sauce is gone :)) Is it ok to rehydrate and reseason in the morning?

[@karengroll6119]

I'm so obsessed with pasta fagioli lately! The definition of 'keep it simple.' Can't wait to try this one! I've tried the bag beans but for some reason they never get soft enough. Even after 24 hrs.

[@SipandFeast]

Hey the bag of beans imo is just more work. You do save a bit of money, but often 16 ounce cans can be found on sale for 79 cents. At that price it's almost the same cost. Hope you enjoy it and would love to hear how it turns out!

[@Blackjuans]

Anything you do, or what comes on my feed from you, i'll like all day long. Because of your heart bro.

[@SipandFeast]

Thank you - really appreciate that!

[@a.c.1100]

Cool. Glad this popped up. Adding to my saved for a nice warm dish this winter.

[@innovationgroupofsouthflor4744]

Great video.

[@toxicrockgardenrailroadmik5937]

My mother used to make this before she passed away and it was one of my favorites, I made your recipe and added her flair of celery to it and it turned out great, love the pancetta idea, I think I added too much pasta so I’ll adjust that next time , and I think you’re right about cooking the pasta in the beans , it’s better than mom’s recipe, thanks for sharing

[@Arcadia61]

The downside to cooking the pasta with the rest of the soup is that it will soften too much if you're leaving some for later or the next day. I cook it like this if I'm making enough for one sitting but if I'm leaving some for another time, I cook the pasta separately and store the soup and pasta separately. Place a dollop of cooked pasta at the bottom of the plate and add the rest of the hot soup on top of it to reheat it. I've done this soup even with rice instead of pasta and it still came out fine.

[@rm1172]

Made it today omitting pancetta. on a brisk fall football sunday with some good focaccia this is a 10/10. will be making this every time i’m getting low on parm reggiano so i can use the rind. Great dish!

[@kabaottoemulsion1869]

Amazing! Thanks for sharing the tradition!

[@carolynvanderhoof2256]

It’s raining & cold here in Michigan. I’m making this tomorrow. Thank you so much

[@mikehillman8115]

Looks Amazing ...I do boil my pasta separate and use the pasta water. My grandfather taught me so much about cooking