Since I’m always willing to try new recipes I tried this one, before reviewing it. While different from mine, this is a good recipe. I’m 67 years old and yes, Italian also (which doesn’t make me an authority)! I have been making my variation of Pasta Fagioli for a long time and I always use celery. For a reviewer to make such a broad statement that celery or carrots are NEVER in Pasta Fagioli, is just wrong. If you like celery or carrots in your Pasta Fagioli, by all means USE THEM! This is a peasant or farmers type meal and they had to use what they had on hand. Yes this is basically a bean and pasta soup without meat, although there are authentic recipes that use Pancetta (Italian bacon), obviously from peasants with more Lira than the average peasant… lol… so if you want meat USE IT! After all, you’re cooking to please yourself and your family. If you check Lidia Matticchio Bastianich’s recipe, (from Lydia’s Italy on PBS) her recipe has potatoes, carrots and ham hocks in it. So you see, as with any recipe, there are probably as many variations as there are cooks, and all recipes are authentic to each individual cook. Experiment and cook to satisfy yourself, that’s what makes cooking fun and exciting! Mangia!
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Since I’m always willing to try new recipes I tried this one, before reviewing it. While...