What is the difference between pasta e fagioli and minestrone? I
bought some premade pasta e fagioli (the soup) from Lunardi's
yesterday - hubby said it looked like minestrone to him. There are
all sorts of recipes for each on the internet, so they seem to vary by
who does the cooking. Are there larger regional differences too?


--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> What is the difference between pasta e fagioli and minestrone? I
> bought some premade pasta e fagioli (the soup) from Lunardi's
> yesterday - hubby said it looked like minestrone to him. There are
> all sorts of recipes for each on the internet, so they seem to vary by
> who does the cooking. Are there larger regional differences too?

I have gotten flack for my minestrone. I always put ground beef in it and
sometimes some beef broth along with the tomato product. I never put any
meat in pasta e fagioli. Just tomato product, beans, pasta, onion and
perhaps some celery. The minestrone will contain whatever veggies I have in
the house. However, my in-laws will put whatever they have in the house in
their pasta e fagioli. Neither will be the same way twice.

On Sunday, April 13, 2014 10:10:00 AM UTC-4, sf wrote:
> What is the difference between pasta e fagioli and minestrone? I
>
> bought some premade pasta e fagioli (the soup) from Lunardi's
>
> yesterday - hubby said it looked like minestrone to him. There are
>
> all sorts of recipes for each on the internet, so they seem to vary by
>
> who does the cooking. Are there larger regional differences too?
>
>
>
>
>
> --
>
>
>
> Good Food.
>
> Good Friends.
>
> Good Memories.

Disgusting fat bodied troll.

On 4/13/2014 10:10 AM, sf wrote:
> What is the difference between pasta e fagioli and minestrone? I
> bought some premade pasta e fagioli (the soup) from Lunardi's
> yesterday - hubby said it looked like minestrone to him. There are
> all sorts of recipes for each on the internet, so they seem to vary by
> who does the cooking. Are there larger regional differences too?
>
>
For me, pasta e fagioli does not have any tomato product. It's a bean
and pasta soup. My mother used black eyed peas. I have been unable to
find a recipe quite like hers and it's too late now to ask her how she
made it. Our Italian roots are via Naples. I don't know if that makes a
difference in how it's made....

Tracy

Tracy wrote:
>sf wrote:
>> What is the difference between pasta e fagioli and minestrone? I
>> bought some premade pasta e fagioli (the soup) from Lunardi's
>> yesterday - hubby said it looked like minestrone to him. There are
>> all sorts of recipes for each on the internet, so they seem to vary by
>> who does the cooking. Are there larger regional differences too?
>>
>>
>For me, pasta e fagioli does not have any tomato product. It's a bean
>and pasta soup. My mother used black eyed peas. I have been unable to
>find a recipe quite like hers and it's too late now to ask her how she
>made it. Our Italian roots are via Naples. I don't know if that makes a
>difference in how it's made....
>
>Tracy

No self respecting Italian would use black eyed peas for anything.
Pasta e fagioli in my experience is not a soup... minestrone is an
Italian vegetable soup that contains beans and pasta but is primarilly
a vegetable soup.

Pastafazoole in Naples would typically contain some seafood:
http://tinyurl.com/oyhcja9
http://www.napoliunplugged.com/cooki...-le-cozze.html

"Tracy" > wrote in message
...
> On 4/13/2014 10:10 AM, sf wrote:
>> What is the difference between pasta e fagioli and minestrone? I
>> bought some premade pasta e fagioli (the soup) from Lunardi's
>> yesterday - hubby said it looked like minestrone to him. There are
>> all sorts of recipes for each on the internet, so they seem to vary by
>> who does the cooking. Are there larger regional differences too?
>>
>>
> For me, pasta e fagioli does not have any tomato product. It's a bean and
> pasta soup. My mother used black eyed peas. I have been unable to find a
> recipe quite like hers and it's too late now to ask her how she made it.
> Our Italian roots are via Naples. I don't know if that makes a difference
> in how it's made....
>
Oooh! That sounds good!

Tracy > wrote:

> For me, pasta e fagioli does not have any tomato product. It's a bean
> and pasta soup. My mother used black eyed peas. I have been unable to
> find a recipe quite like hers and it's too late now to ask her how she
> made it. Our Italian roots are via Naples. I don't know if that makes a
> difference in how it's made....

Pasta e fagioli, pasta e ceci, pasta e piselli, pasta e lenticchie all
very often contain tomato products. All, by definition, contain some
pasta ans some kind of legume(s), though, in Italy, probably never
black-eyed peas, of course. Minestrone, on the other hand, does not
necessarily contain legumes or pasta - there are any number of recipes
that omit either and not a few that omit both. For example, there are
versions with orzo (barley, not pasta) and potatoes, and with no pasta
or legumes.

Victor

On 4/14/2014 5:12 PM, Victor Sack wrote:
> > wrote:
>
>> For me, pasta e fagioli does not have any tomato product. It's a bean
>> and pasta soup. My mother used black eyed peas. I have been unable to
>> find a recipe quite like hers and it's too late now to ask her how she
>> made it. Our Italian roots are via Naples. I don't know if that makes a
>> difference in how it's made....
>
> Pasta e fagioli, pasta e ceci, pasta e piselli, pasta e lenticchie all
> very often contain tomato products. All, by definition, contain some
> pasta ans some kind of legume(s), though, in Italy, probably never
> black-eyed peas, of course. Minestrone, on the other hand, does not
> necessarily contain legumes or pasta - there are any number of recipes
> that omit either and not a few that omit both. For example, there are
> versions with orzo (barley, not pasta) and potatoes, and with no pasta
> or legumes.
>
> Victor
Not sure where my mother got the black-eyed peas from. She made it for
years and years. Boston-born Italian. My grandfather came over as a baby
from Naples.

I actually hated it as a kid. Now, I am more nostalgic about it and make
a version of my own.

Tracy

On 2014-04-15, Tracy > wrote:

> I actually hated it as a kid. Now, I am more nostalgic about it and make
> a version of my own.

I can imagine. Black-eyed peas are a very unique and strong flavored
legume. I like ham n' black-eyed peas and minestroni and make both
quite often, but I can't see mixing the two. I use cannellini beans
in my 'stroni. But hey, to each his own.

nb

On 4/15/2014 10:52 AM, notbob wrote:
> On 2014-04-15, > wrote:
>
>> I actually hated it as a kid. Now, I am more nostalgic about it and make
>> a version of my own.
>
> I can imagine. Black-eyed peas are a very unique and strong flavored
> legume. I like ham n' black-eyed peas and minestroni and make both
> quite often, but I can't see mixing the two. I use cannellini beans
> in my 'stroni. But hey, to each his own.
>
> nb

She used a pressure cooker and it turned into a gray mess of
mushy/grainy beans and overcooked pasta. It was a very simple dish that
I recall.

I add some fresh thyme and a Parmesan rind if I have one.

Tracy

Tracy > wrote:

> Not sure where my mother got the black-eyed peas from. She made it for
> years and years. Boston-born Italian. My grandfather came over as a baby
> from Naples.

Your mother got 'em from Boston, maybe? :-)

Victor