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Pasta Fagioli

My family LOVES to talk about food.  This does not apply to my immediate family, but my larger, family group of parents, sister, cousins, aunts, uncles, and grandmother.

You're probably like, oh mine too.

Nope. 

Not.
Like.
Mine.

At breakfast, we are planning mid-morning snack (yea that's right), before snack we're shopping for lunch, at lunch we're planning dinner, and at dinner and dessert, we are fighting over what we are having for breakfast.  

It is REQUIRED that you have at least two vegetables at dinner available for whoever is eating (one cooked and one uncooked).

It is recommended that you also have two starch choices, two meat options, and corresponding wine (which incidentally should always be red, because like medicine, and apples, you should have some everyday).

Dessert, also required after at least lunch and dinner (also should be served for mid-morning snack) should be served with coffee.  Regular or espresso.  

<they are ALL skinny, minus a select few of us, we know who we are, we are reminded every now and then with a pinch, comment, second glance- as if we are supposed to pass up seconds on mid-morning snack and they aren't>

With all this food chat - you would think we would be able to get the words straight.

Nope.

I'm going to go ahead and call this what my family calls it, "Pasta Vasoule."  

In addition to their overindulgent eating,  my family has a weird accent/dialect/word making up thing they do for foods, actions... everything actually.  

First "let facts be presented to a candid world" (name that historical document reference):


Family Word
Actual Word
Cream Rinse


Pony


Grizzle


Fontrum


Mozzarel/
Muttsie

Ronies


Gravy


Antipast


Agnocchi


Rad-e-ate-or


Gringot
Conditioner


Ponytail, or the actual elastic to hold it


The crunchy (non-bone) part of a chicken leg… you shouldn’t eat it – but we do.


When you are embarrassed for someone else


Mozzarella


Macaroni


Tomato sauce/red sauce/marinara sauce/meat sauce


This ranges from just some cheese and crackers – to 10+ pre-dinner snacks including artichokes and dried meats

Gnocchi


Radiator (no matter how many times I explain that a radiator RADIATES heat - no one listens)

Hard chunk in a meatball


So like I said, we make up words.  Pasta Vasoule is just one of many.  It's what I thought the dish was called until I saw "Pasta Fagioli" on a menu and asked what it was.  

In any case, this delicious dish is like a soup, pasta, veggie warm up that can battle any cold day.  As we have another blizzard here - it seemed like a good day for it!  So here it is, the Pasta Vasoule recipe.


Pasta Vasoule (Fagioli)
We use organic, local, and or fair trade ingredients when possible.

1 large can of crushed tomatoes

2 cans of ‘tomato sauce’ (it is smooth and has a couple of spices in it – they usually come in 14 oz cans)

2 (14-15 oz) cans of white beans (called cannellini or northern beans) rinsed and drained

4 cloves of garlic, diced

2 small onions, diced

1 large head of escarole

2 cups of frozen spinach

4 slices of bacon, fried, drained, diced

1 lb of pasta, some kind of shell is advised by the family

1 tsp garlic powder
1 tsp onion powder
1 tsp basil
1 tsp oregano
Olive oil
Salt and pepper

Pecorino Romano Cheese
Saute onions and garlic in olive oil (or bacon grease… mmmm). 

Roughly chop and clean escarole. It’s easiest to do this in a salad spinner, escarole is typically really sandy.  Let some chopped up pieces soak in water, change water, spin, repeat.  When there is no more sand – do the same thing a hundred more times.  (like 5 or 6).  A huge amount of escarole will disappear quickly in your Vasoule (ew sounds gross) – so don’t be afraid to buy a whole bunch.

Dump the rest of the ingredients (other than the pasta), into the sauce when the onions and garlic are soft.

Let everything cook together for a while (at least 30 minutes) – more is always better.

When you’re ready, boil pasta – mix up and serve with cheese. 

Warm up.  Enjoy.





Enjoy!



Hop on over to these blogs where - if they are lucky - I'll share this :)     



21 comments:

Karla Harms said...

I think I would be a dinner time hero if I make this for my husband! He love fagioli! Thank you for sharing!

Visiting from www.huckleberrylove.com
Found you on Ladybird Ln Link Party

Karla

LkGrgGrrl said...

Your family isn't making up words... they're just Italian. I looked at your list of words and that is the same thing we call everything in my family too. No joke. I thought it was Pasta Fazule for years. In addition to your mozzarel, we have rigot (ricotta), and gabigol (cappicola). Too funny!

KT @ OneOrganicMama said...

Make it! It is so good!! :)

KT @ OneOrganicMama said...

Oh my gosh... those are totally on our list too!!! Where is your family from in Italy? I wonder if that has something to do with it :)

Jeanmarie DiTaranto said...

We call it Pasta Fazool, too! And aren't "cavatellis" actually "gavadells"?

KT @ OneOrganicMama said...

Haha - maybe it's all Italian-Americans?

AnnMarie aka Vintage Junkie aka NaNa said...

Pasta Fagioli is a favorite in my house and we say it the same way your family does! When I first saw the name on a recipe I didn't know what it was either!! Cute blog. New follower visiting from Marvelous Mondays Link Party. Visit me at www.musingsofavintagejunkie.blogspot.com

momstheword said...

I have never made Pasta Fagioli but it sure looks yummy and I KNOW that my family would love it. I am going to have to try it. So do I put the whole head of escarole in there? I have never bought that before. I just want to make sure I put in the right amount into the recipe. :)

Thanks so much for linking up to "Making Your Home Sing Monday" today!

Lizbeth McGow said...

Yummy! Love this soup! Thanks for sharing..came hopping over from Nap-time creations party.
Lizy

KT @ OneOrganicMama said...

Welcome! Glad we have at least our pronunciation in common!

KT @ OneOrganicMama said...

After chopping and cleaning - yes - put the whole head in!

KT @ OneOrganicMama said...

Welcome - glad you found me!

Kimberly Glinski said...

Love this soup. Your recipe looks good. I wish someone would make that for me right now: )

Jackie Kocurek said...

This is my favorite soup! I'm stopping by from Marvelous Monday linky party. I'm hosting a party and hope you will post a few great recipes! http://rediscovermom.blogspot.com/2013/03/tried-and-true-recipe-party-3.html

KT @ OneOrganicMama said...

:)thanks for your kind words.

KT @ OneOrganicMama said...

I will put it on my list!

Lisa Lynn said...

when I was growing up it was 'paramesium cheese', not parmesan :) Love pasta! Thanks for sharing this on The Creative HomeAcre Hop! Hope to see you this Sunday at:
http://www.theselfsufficienthomeacre.com/2013/03/the-creative-homeacre-hop-7.html

KT @ OneOrganicMama said...

haha - that sounds like an element :)

Lea H @ Nourishing Treasures said...

Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.

Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

KT @ OneOrganicMama said...

Thanks!

Krish G said...


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