REC: Pasta Fagioli Soup

M

monj

Well-known member
Hi Marilyn,

I have gifted the link (it only lasts for 30 days, and I have also included the PDF of the recipe.

My notes: I use the food processor to chop the vegetables before processing the beans. I usually add a parmesan rind (in cheesecloth) while making the soup. I have found if I don't wrap it, it sticks to the bottom of the pot and it's a mess. I sometimes add a drained can of fire roasted tomatoes, if I am the only one eating it. DH does not like tomatoes in anything (but will eat tomato sauce, if strained (eye roll) I use 2 garlic cloves, I don't like garlic overpowering a dish, but I'm sure it's delish with more, if you like it.

I cook the ditalini separately, drain and toss with a smidge of olive oil so the ditalini doesn't stick together. and keep in a separate container so it doesn't soak up the broth. Add as desired while reheating a portion. I would never use elbow noodles, the pasta needs to be on the small side. (I understand bigger noodles help stretch a meal :)


Enjoy this complimentary ATK recipe—no login required—for the next 30 days. Pasta e Fagioli | America's Test Kitchen
 

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  • Pasta e Fagioli _ America's Test Kitchen.pdf
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Good grief...that recipe isn't just dissimilar, it's in another universe of culinary foods.
Thank you! I promise I'll give it a try. I took snapshots of the PDF as i wasn't sure that would go away in 30 days.
 
Oh my gosh, look what came in today’s NYTimes recipe share:

cooking.nytimes.com

Quick Pasta e Fagioli Recipe

While there are many ways to make a hearty soup of pasta and beans, this version of pasta e fagioli is tomato-rich and thick enough to coat a spoon, like some Italian-American renditions. While it usually includes sautéed celery, onions and carrots, on hurried nights, skip the meticulous...
cooking.nytimes.com cooking.nytimes.com

It’s a SIGN!

(tomato-rich…obviously NOT for your hubbie)
 
Last edited:
marilynfl said:
Oh my gosh, look what came in today’s NYTimes recipe share:

cooking.nytimes.com

Quick Pasta e Fagioli Recipe

While there are many ways to make a hearty soup of pasta and beans, this version of pasta e fagioli is tomato-rich and thick enough to coat a spoon, like some Italian-American renditions. While it usually includes sautéed celery, onions and carrots, on hurried nights, skip the meticulous...
cooking.nytimes.com cooking.nytimes.com

(tomato-rich…obviously NOT for your hubbie)
Click to expand...
OMG, the universe is conspiring to compel you to make pasta e fagioli. (wish I remembered to add the "e" to the rec. title.) LOL. Honestly, NYT recipe has too much tomato, even for me, it's bordering on a minestrone base. I think the difference maker in the ATK recipe and why I like it so much is the mirepoix and pureeing one of the cans of beans. I don't put the full cup of Parmesan in, I serve it separately. Now I'm off to make it! Sans tomatoes today. No to elbows always! Ditalini rules for this one. Maybe yes to orzo. :)
Found the video on YT:
 
Last edited:
monj said:
OMG, the universe is conspiring to compel you to make pasta e fagioli. (wish I remembered to add the "e" to the rec. title.) LOL. Honestly, NYT recipe has too much tomato, even for me, it's bordering on a minestrone base. I think the difference maker in the ATK recipe and why I like it so much is the mirepoiz and pureeing one of the cans of beans. I don't put the full cup of Parmesan in, I serve it separately. Now I'm off to make it! Sans tomatoes today. No to elbows always! Ditalini rules for this one. Maybe yes to orzo. :)
Found the video on YT:
Click to expand...
I think using a mirepoix is more authentic. At least that’s how my Italian friend and her doesn’t speak English Italian mom make it. for those who live near a Trader Joe’s, they sell fresh mirepoix in tubs near the salad section.

My friend also makes a very quick version where you use frozen vegetables, chicken stock, the beans and the pasta and you cook it all together in one pot to just make a very quick meal..
 
oh bugger...I had decided to use bacon rather than buy pancetta, but after watching the video, I'll skip bacon to avoid the smoky taste. Actually, I've never seen pancetta in chunk form...just the bits & pieces packaging at Publix and Trader Joes (which, if I'm honest, looks identical to the size where he chopped up the large piece).

I picked up the rest of the ingredients today.
 
mmmm, I hope you don't mind that I copied it, too. Thank you. I like soup.

I get pancetta sliced for me, thick, and then just cube it. I think it is worth doing as opposed to using the packaged slivers. Then I freeze 2 slices. And yes, definitely a different flavour from smoked bacon.
 
marilynfl said:
marg, I'm unsure what you're issue is. More details, please.
Click to expand...
not important. I had replied to my own post, then editted it; the original post then disappeared. Just tried it again below and it worked.

I was nattering away about mire poix, the holy trinity, and soffrito and how many concoctions around the world, start with that combo.....and what other countries have their own names for it.
 
My first interaction with The Holy Trinity was a New Orleans cookbook, back in the 80's. I still use it to this day. Sofrito, no so much. While I love Mexican food, I was never that charmed by Puerto Rican or Cuban dishes, having lived in Coral Gables for 1 very parsimonious year, so we only ate at local shops when we could. Although I dearly love sweet plantains. And Caribbean chicken!

From Wiki: Puerto Rican sofrito is characterized by a high volume of garlic, onions, peppers, and specifically culantro (recao). It might be the pepper taste I don't like. Even now, if a recipe calls for diced green peppers, I use red pepper.

I also remember them using a "sour orange" liquid. I'm not even sure how culantro is used, but I see it fresh now in the small Mexican grocery store I shop at.
 
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