Looks wonderful! I wanted to share with you that if you eliminate the potatoes and add some cooked Ditalini pasta, you will have one of the most tasty versions of Pasta Fajole there is. Sprinkle on the Parm cheese and dunk in the Italian bread! Tess in NY (using my husband's acct)
@DownHome Well there are probably 1000 different recipes of it, but the part of Italy my Grandma came from made it "white" (just a tad of paste or scoop of tomato sauce for a bit of color/ flavor) about the color of your soup,& started it with bacon or bacon drippings. The veggies you stared with are all in it with a tad more fresh garlic. And If you sliver some garlic and fry them starting with rm temp oil, you will have a delicious crispy topping to add. I hope you try it and like it. Tess
@JayJayhope I will be making it and I know I will love it, I really like the bean soup and your recipe takes it to another level with the garlic topping. Do you use evo? Thanks, Darlene
@Down HI Dar, I use reg. olive oil to saute my veggies, but I never cook w/ extra virgin as the smoking level is lower & its kind of a waste at that point. But I finish it off w/ a nice swirl of EVOO, & also like to keep some on the table. If you make your base good & soupy ( chicken broth etc) you will have enough broth & beans to be able to use a whole lb of cooked Ditalini. No matter what, though, it'll always suck it up. But its rich so u can add water to reheat. A great leftover! Tess in NY
my mouth is watering!! yours is the best cooking show I've seen on utube
pfunke1 11 months ago
@pfunke1 Thanks so much for your kind words! Darlene
DownHomeCooking 11 months ago
Looks good Darlene thank you
Missyplaymate3 1 year ago
@Missyplaymate3 You are welcome!
DownHomeCooking 1 year ago
Hi. Enjoyed the video. Looks delicious.
ChaChaDave 1 year ago
@ChaChaDave Thanks!
DownHomeCooking 1 year ago
Looks wonderful! I wanted to share with you that if you eliminate the potatoes and add some cooked Ditalini pasta, you will have one of the most tasty versions of Pasta Fajole there is. Sprinkle on the Parm cheese and dunk in the Italian bread! Tess in NY (using my husband's acct)
JayJayhope 1 year ago
@JayJayhope Oh wow; thanks Tess. I have never had Pasta Fajole before. I will have to try that. I am always looking for new recipes . yum, Darlene
DownHomeCooking 1 year ago
@DownHome Well there are probably 1000 different recipes of it, but the part of Italy my Grandma came from made it "white" (just a tad of paste or scoop of tomato sauce for a bit of color/ flavor) about the color of your soup,& started it with bacon or bacon drippings. The veggies you stared with are all in it with a tad more fresh garlic. And If you sliver some garlic and fry them starting with rm temp oil, you will have a delicious crispy topping to add. I hope you try it and like it. Tess
JayJayhope 1 year ago
@JayJayhope I will be making it and I know I will love it, I really like the bean soup and your recipe takes it to another level with the garlic topping. Do you use evo? Thanks, Darlene
DownHomeCooking 1 year ago
@Down HI Dar, I use reg. olive oil to saute my veggies, but I never cook w/ extra virgin as the smoking level is lower & its kind of a waste at that point. But I finish it off w/ a nice swirl of EVOO, & also like to keep some on the table. If you make your base good & soupy ( chicken broth etc) you will have enough broth & beans to be able to use a whole lb of cooked Ditalini. No matter what, though, it'll always suck it up. But its rich so u can add water to reheat. A great leftover! Tess in NY
JayJayhope 1 year ago
Now how did you know that this is my favourite soup in the land Darlene? THANK YOU for sharing this recipe with us ! LOVE IT !!!
mukwah1111 1 year ago
@mukwah1111 Lucky guess! You are welcome, Darlene
DownHomeCooking 1 year ago
That looks so good as I sit her with frozen fingers. LOL Thanks for another keeper recipe Darlene. :)
meluv2cook 1 year ago
@meluv2cook Thanks! I hope you get your fingers defrosted! Darlene
DownHomeCooking 1 year ago
Looks really good...!!!
TheVittleVlog 1 year ago
@TheVittleVlog Thanks! Darlene
DownHomeCooking 1 year ago