Oh, no, you did Selenia, oh no, you did Aaliyah need. Okay, that’s the time all right today, I’m making one of my all-time favorite dishes. It combines two of my all-time favorite things, which is pasta and beans, and this is one of the dishes that my mom made so recently. I was digging around in this old book bougie alley on pasta, which is not where the recipe for this pasta. Fagioli comes from, except I was flipping through it, and I found inside handwritten notes that I took when I was in college, and I was this was from a phone call home to my mom saying.
How do you make pasta fagioli? So this is that recipe which is her recipe, which is now your recipe. There are three most important things that go into the soup are your sofrito, which is the vegetable foundation for the soup, which in this case, is carrot and leek and garlic, and it’s not just the ingredients, but the way that you get your sofrito to the right End point that’s important and then the other elements are the cooking, the beans, cooking, the pasta and bringing it all together. So I’m going to start with you always start with your sofrito and different cultures have different things that they put in their sofrito generally always have a carrot, an onion or a leek. In this case, it’s a leek and always garlic, and another thing that I like to do – is I just blitz all of these vegetables. The only thing that I’ll do separately is just drop the garlic in and get that started a lot of people when they talk to me about making soup complain that their soup is bland and they can’t figure out how to get more flavor into it. And I really do think that the key to a super flavorful soup super flavorful soup is starting with the sofrito and really cooking it for a long time. So it’s not like a quick saute of vegetables that you would do for a stir-fry or if you were doing fried rice or something like that, so I’m just gonna blitz, these more so they’re finely chopped more surface area they kind of dissolve. So I don’t want this to go all the way to where puree, because then it would be too wet and it’ll burn and it won’t have any integrity left. So this is just really finely chopped vegetables, and this looks like an enormous amount and that’s kind of the point. It’s gonna cook down so much its voluminous on purpose. Okay, yeah! If you don’t like carrots who doesn’t like carrot, people don’t like celery.
I think everyone, no one, really has a problem with carrots. I think that’s a made-up thing, so that was a third of a cup of extra-virgin olive oil. Really this doesn’t have to be super hot. I don’t want it to get a ton of color at the beginning, so I’m adding all of the veg at once, and I’m gonna season this right off the bat with salt and pepper. This is the foundation for the soup and it cooks for a good amount of time, but it’s very hands-off what’s happening in the pot and the important part is to kind of go low and slow at the beginning. Both the leeks and the carrots have a lot of liquid in them, and I want all of that liquid to sweat out before the vegetables take on any color and you need a good amount of fat to get that process going and it’s gonna look like Not much is happening and again that’s that’s kind of the point. I’m gonna turn up the heat just a little bit. It should look juicy in the bottom of the pan, but if anything feels like it’s going very fast or sizzling high or the vegetables are getting browned, then that would be a good indication to lower the heat. So that takes a while. It takes about 15. 20. 25 minutes to cook that down to where I want to keep going just cover back up, it didn’t take a little a little cozy nap under there. You’Re, not gonna. Believe me that amazing mound of sofrito after about 15 minutes, we’ll cook down to something that looks like you, didn’t even start with anything, and at this point my mom would always add a ham hock to the pot or whatever. Sometimes it was bacon. Sometimes it was pancetta, all of those things would work if you were a vegetarian and you don’t want to add any meat products. That’s fine too. I would add a little bit more fat to the pan and this is going to cook in the soup. The whole time, but I like to give it just a tiny bit of a head – start just start rendering some of the fat out of the ham hock. One of the things I like about using a ham Hach is that it’s gonna add richness. You don’t get a ton of meat off of it, so it’s not really about that, but I do like that smoky flavor and the saltiness that it gives to the to the soup once that’s gone for a couple of minutes just to feel like the ham. Hock has gotten warmed up, I’m going to add the rest of ingredients that go into the soup, so the Fazioli or the sizzle.
We always use white beans. I soak these beans overnight. These are cannellini ins, which soaking just helps the bean cook more evenly. It helps it cook more quickly. Okay, what else is going in here? This was a 15 ounce can of tomatoes. You can use fresh tomatoes if you have them. I don’t like biting into a big piece of tomato at the end of the day, whew we’re getting the rind or the stemi part, so I’m just gonna chair these. You can use canned crushed Tomatoes to just make sure that the brand that you’re using doesn’t have tomato, concentrate or a lot of puree in the ingredients, because that will just thicken the soup a little bit too much. And it won’t have that this kind of nice tomato e but light frothy texture comes out to like six tomatoes with their liquid. So if you have a bigger, can you can also just scoop out a couple of cups and then start from there, and this is the tomato liquid. So the next thing that’s going in this is one bunch of kale just strips. If you can tear them into smaller pieces, you can leave them in big pieces. The soup is going to cook for at least an hour, and maybe three a couple of bay leaves. So obviously this doesn’t look like see if it looks like a mound of kale, I’m going to stir it around a little bit, but depending on how much liquid you had with your beans, you’re definitely going to need to add more. We want to make sure that the beans are submerged in liquid I’ll use stock, plus whatever water is laying around there’s a lot of flavor in the beans and in all of the veg. We haven’t have stock today because we’re in the Test Kitchen. So I’m just gonna add whatever it takes to cover the beans by a couple of inches yeah. So all in all, I added about 10 cups of liquid. This is about to come to a boil want to make sure everybody is saving their parmesan rinds. When you grate down to the bottom of your parm or to your Grana Padano or even your pecorino, don’t throw the rind away you throw this in to the guy and especially if you’re, not using the ham hock, because you’re a vegetarian that harm rind is going To lend an insane amount of flavor saltiness a little bit of richness umami, you know that word guys the umami. This could take an hour or it could take three. The end point for the soup is when the beans are totally tender and creamy you don’t want an el dente being you definitely want al dente noodles and you want it to have a little bit low simmer.
I usually set it up with the lid askew and, if the liquid reduces so that the beans are out there in the open air getting exposed top it off again use water no big deal, but just make sure that they stay submerged otherwise they’ll dry out and Get crunchy and your soup will over reduce and be pasty. You don’t want that. So just do it. Do it thing. Take it this time, quiet it’s quiet time. Now, all right! It’s been a couple of hours. The next thing to do is to cook the pasta, but you don’t want to cook the pasta until you know that your soup is ready and along the way, while we were checking to make sure that the beans were submerged and there was enough liquid in the Soup coming around tasting the soup checking the soup seasoning the soup as you go, but if you’re ready for dinner, the next thing to do is to crust the pasta. So I know that a lot of people are gonna say why? Couldn’t I just put the pasta into the soup? This is like a lot of liquid and it’s boiling, and now I have a separate pot and I got to do the thing and why are you begging to do that? If you cook the pasta in the soup, it is going to absorb all of that available liquid. So all of this, like delicious broth that you’ve created that you actually want a spoon into when you’re eating the pasta, the noodles, the dried noodle, is going to absorb. All of that and then in return, freakin pasta is gonna give back to the soup, starchiness and gumminess, so you’re gonna end up with a gummy noodle and a thick kind of pasty, soup and then you’re gonna really regret all of the things that You did so cook the pasta separately growing up. It was always D daleney. So that’s what I’m using, but any like small little shape, so even a small shell or elbows. So I’m just gonna set a timer for like a few minutes less than the pasta package. So so, if it says 9 minutes cooking for 6 and then they all come together. D daleney going into the soup whatever liquid is clinging to these noodles is totally fine, because adding them in here is going to add a little bit of starch anyway, it’s not as much pasta as you would cook if you were cooking pasta for dinner Obviously, because there’s so many other things going on in the soup, look at what happened to the parmesan rinds.
Look at this floppy thing: there’s your parm rinds! You don’t really want to eat this, so I’d definitely take that out The ham hock really gave up All of its love as well, so this is what the ham hock looks like and you can just take those whatever pieces of meat and kind of scrape them off the bone Um you can take the meat off the bone and kind of cut it into smaller pieces I’m just really just shredding it apart right into the pot, because it is absolutely falling apart tender, let’s get the bone out of there all right, so we’re actually gonna have customers only for lunch today and the Test Kitchen We got Carol’s recipe for pasta, fagioli whoo that looks good It’s you’ve also got Bay Leafs unless you’d give out prizes for whoever ends up with the bay leaf in your soup You might want to get rid of that too There’s always a little extra cheese to create over when you get to the table This is Parmesan cuz I need to I’m really just in it to get back down to that rind You know a little red, pepper flake If you’re into that kind of thing, I’m not a tiny bit of salt, I like a lot of black pepper Obviously this is my serving so I get what I want extra drizzle of olive oil, which my mom was really the first person to ever Show me that that was a thing and it was something that it really does change the flavor of the soup And that’s why we always call for extra virgin Because you want to use something that tastes delicious and then obviously, if you have pasta and beans and all of this other richness the new to need more bread, the one thing I knew that I don’t have is a spoon I mean now, that’s a food Oh, it looks delicious for me, I’m just chasing that feeling that the soup, that I’m eating is the one that my mom made for us, which is where the inspiration for this came and the from the beginning So if I can make it tastes like hers, then I feel like I nailed it and it’s pretty close That’s really good! Oh first pick of dessert for the Bailey If get to skip your shower, not only a buzz to small humans who are constantly trying to get out of bathing, I feel like when you become an adult you’re, not like looking for reasons not to be I love anyway