Carla Makes Pasta e Fagioli | From the Test Kitchen | Bon Appétit

Join Carla in the Test Kitchen as she make pasta e fagioli! The key to a soup with fully developed savory flavor starts with the soffritto—a mix of aromatic vegetables that are slowly cooked in the first stage of cooking. Take your time sweating down the vegetables until they are completely softened before letting them take on any color. You’ll be surprised by how much volume they lose and how much liquid they release and by how much unquantifiable richness they lend to the final dish, which is nothing more than a combination of humble ingredients.




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Carla Makes Pasta e Fagioli | From the Test Kitchen | Bon Appétit

[lanceharper]

Carla always explains that the ingredients do and how they interact with each other - very informative

[lucasandri]

Ok, I love bon appetit and Brad, but this was amazing.
I'm Italian, actually born and raised in Verona, North Italy, also I'm a chef, young chef.
I liked this 'cause this dish is one of the fews that all of us (in Italy) have is common, from North to the south.
What Carla did is really accurate, from using the chesses crusts, to the ham scrap, thrown in the soup, this is not only a cultural background but also a "cheffy" thing to do for us in Italy.
Love you guys, and thank you for reading this long comment, if you wanna try something really amazing, try a simple "pasta e ceci" topped with some red prawns tartar.
Thank you for the content and the inspiration, love you guys

[BallProductions]

Blitzing the Garlic helps the garlic find its lover Alison. It's like a two-part epoxy.

[JonathanJONeill]

"what if you don't like carrots?"

*someone in background*
"Go to hell!"

[emipromusic]

"What if you don't like carrots?"
Carla: *then perish*

[tobi]

Carla needs her own playlist. I think I watched all her videos at least twice! Carla! We are not worthy of these amazing videos! Thank you for gracing us with your amazing personality and cooking skillz!

[NochSoEinKaddiFan]

I've been told that strong flavoured, fried mushrooms can give an almost meaty aroma to soups too, if one wants to replace the meat.

[evelynbaron]

I adored this video; the last thing said was everything; just to remember the soup my mom made; which is indeed everything. My Dad lived in Rome for 10 yrs but was born in Serbia in 1908 and loved to cook. By contrast, my mom was a Berliner jew who escaped the holocaust by inches and they met and married in Toronto Canada and cooking was huge. What I learned is how universal some recipes are but yet so intensely personal. Pasoulj is Serbia's national dish; lamb shank sometimes instead of ham hock, lots of paprika and the sofrito would substitute bell peppers for carrots, as happens in Creole cooking in New Orleans. you can see where I'm going here. Its basis is the same as here but native ingredients take over and somehow it becomes something different. An absolutely brilliant video.

[TalkAsSoftAsChalk]

It's impossible to not absolutely adore Carla (or basically any chef at BA).

[binny_binbin]

I heard the camera adds pounds, but DANG THOSE GARLIC CLOVES. I need those cloves in my stores, thanks.

[zteen]

in argentina the bayleaf means you clean the dishes

[theknow]

Thank You Carla for sharing your mothers' recipe of Fagioli. People that share family recipes is very special and heartwarming because your sharing your experience with your food!

[vavassor]

"What if they don't like carrots?"
Carla, calculating: "That ... doesn't sound like something that happens."

[janesomerville]

If you don't want to put meat in the soup, put a couple tablespoons of soy sauce in the broth instead. I'm vegan and the lack of meat tends to make soups not just bland but also kind of sweet, so I always add soy sauce for the salty/savory flavor. You can also do this with risotto (soy sauce + nutritional yeast = parmesan), sauces, tofu, etc :-)

[Dweeb-burger]

This could take an hour. or it could take 3. 😂
Ima start dinner in the morning just to be safe . I just love watching your videos Carla 😄

[Tsukiwolf]

I made this soup a few months back sans the ham and it still came out delicious. I had turnip greens and used barley since I made a huge batch to have over several days and didn't want the pasta to be gummy.
Absolutely delicious. Made almost my entire 6.5 liter Dutch oven, eaten over a week and each time it blew me away
Thank you Carla!

[maryandchild]

carla, i hate focusing on other womens' appearances, especially when they are at the top of their field professionally, but i just want you to know that your makeup is perfect.

[kr]

Do we ever reach the flavour heights of our mums cooking? I'm sitting here watching a glorious looking pot of soup come together whilst looking out of my window at the cold, wet, windy and dark evening in Blighty and wishing I was sitting down to a bowl of heaven!

[jabrettell]

My local supermarket sells smoked turkey legs and I used that with some extra oil in a bean soup because I was serving it to someone who doesn't eat pork and it worked great

[cmichelle]

I am obsessed with this recipe! I made for the first time (no ham) last year, and since then keep it stocked in my freezer for a quick and tasty dinner on cold nights