Tuesday, November 09, 2010

Favorite Things: A Pasta e Fagioli recipe from Giada de Laurentiis

I don't think I ever had this dish until I moved to Italy. Each region of the country has their own way of making pasta and beans soup. Every region thinks their way is the best/correct way.

I have heard it pronounced in New York and New Jersey as Pasta Fazoool.

With all this rainy weather I crave this delicious hearty soup.

Here is Giada de Laurentiis' RECIPE.

What is your favorite winter soup?

8 comments:

Anonymous said...

For Winter, I just love me a plain old Cabbage Soup. My mother makes the best one ever, although, I think mine is just as tasty.

V

rinaz said...

Interestingly enough, speaking of beans, before coming to Rome, I've never really liked them. Even when my husband would try to coax me to try some, I'd always say no.

Till recently I gave his bean salad a try out of curiosity and I'll be darned. I actually liked it! And it was basically borlotti beans, some olive oil, salt and pepper, and thinly sliced onions. That's it.

homebody at heart said...

I love clam chowder. But, I just love soup in general. My sister passed on Giada's italian pot roast recipe to me and I am hooked on it. It is such a comfort food just like soup!

Gil said...

Rhode Island (clear broth) clam chowder or cabbage soup made with a smoked shoulder. At home whatever my wife comes up with, usually Pasta e Fagioli.

milanese masala said...

I've never made Pasta e Fagioli soup but the pasta dish. Must try the soup.
What I usually make when the weather gets cold is minestrone but it's different every time. I use broth, mixed veg (fresh or frozen) and add lentils, chick peas or beans for protein and this year instead of using pastina I'm adding spelt for extra fibre. I sometimes include a pinch of curry powder for that extra kick. My kids love it pureed. All those lumps and leaves are yucky!

nyc/caribbean ragazza said...

Reading about all these different types of soup is making me hungry.

It's pouring out so I have to go to the market another day.

Will E. Stylzz said...

fazzuol is napolitano ... That explains why you heard it called that in New York and Jersey. But I love it too with a little peperoncino i like to take some of them beans and mush them up to get a smooth cream in the dish :)

nyc/caribbean ragazza said...

Thanks for the info Will. That makes sense.