Pasta Fagioli

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My wife and I have some very different childhood experiences, like, I just got to experience my first snowstorm in January of 2017, she grew up in them. These differences are more obvious when we discuss our favorite childhood meals, her mother held a deep disdain for any food that wasn’t scratch made, some of her strongest memories are of her mothers kitchen filled with loved ones, both friends and family, making pasta from scratch while the days gravy simmers on the stove, filling the house with the smells of garlic and tomato. Conversely, I grew up on Kraft mac and cheese, Rice A Roni, and jarred pasta sauce. I often find myself jealous of her childhood meals.

One of her favorite cold weather meals is pasta fagioli, it’s warm and filling and a deliciously nourishing thing to eat while watching the snow fall. The longer we are together, the more meals she shares with me and the more jealous I get of the food she grew up on. Every so often, she shares something new with me, this recipe is one of my favorites (that and fresh pasta, she held out on me for 10 years with the fresh pasta, my wife’s long game is STRONG, I can’t wait to see what she comes up with at year 20).  The one thing I will say about this is that you can’t make a lot of it ahead unless you seriously under cook the pasta. This is best eaten the day it’s made or at most the next. This is also tastier if you make the stock from scratch but if you don’t have any scratch stock be sure to use a stock that isn’t low fat or low salt, the fat carries flavor and definitely makes a difference in the taste at the end.

This recipe is based on one from Errens Kitchen, she has some lovely recipes and this one is evidently very similar to the one my wife grew up on.

Enjoy! TKW

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