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Just Like Mom’s Pasta E Fagioli | Chef Jean-Pierre

Hello There Friends, Pasta E Fagioli today! I’m bringing it back to when my Mom and my Grandmother made it! One of my all-time favorite soups, Pasta E Fagioli or Pasta and Beans! Come and learn how to make this hearty soup which is to die for on a cold day!
Just Like Mom’s Pasta E Fagioli | Chef Jean-Pierre

Video by Chef Jean-Pierre

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RECOMMENDED PRODUCTS USED BY CHEF:

❤️ Demeyere Stainless Steel Fry Pan   
❤️ Demeyere Reduction / Saucier Pan  
❤️ Garlic Olive Oil  
❤️ Instant read Thermometer  
❤️ Silicone Spatulas Set of 3  
❤️ Laser Thermometer  
❤️ Scraper / Chopper  
❤️ Signed copy Chef Jean-Pierre’s Cookbook  

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Pasta E Fagioli

Ingredients

  • 4 ounces of Pancetta, Lard or Bacon diced
  • 1 large Onion diced
  • 1 ½ cups Celery small diced
  • 1 ½ cups Carrots small diced
  • 1 large Leek very small diced (use only the light green and white parts)
  • 2 teaspoons Garlic chopped
  • 1 teaspoon Chili Flake or ½ of a Fresh Chili Pepper
  • 2 tablespoons Parsley chopped
  • 1 tablespoon of Thyme or Rosemary freshly chopped or use a mix of both
  • 1 tablespoon of Oregano freshly chopped
  • 2 cups of Tomato Sauce or Tomatoes chopped or Tomato Puree
  • 10 to 12 cups Chicken Stock or Broth
  • 1 x 29 ounce Cannellini or White Kidney Beans
  • ½ lb of a Small Cavatelli or any Small Pasta
  • Salt and Pepper to taste

👉 Print the full recipe and instructions HERE

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