Pasta e Fagioli

[darkerhorse]

Anyone know of a tasty brand of pasta e fagioli sold in the U.S. that doesn't contain any meat products?

[PippoM]

You don't need a brand, you need to make it yourself, or have someone make it for you!!!

[bethscott]

Hello, I suggest Amy's Kitchen. Amy's Kitchen offers a vegetarian and vegan version of pasta e fagioli. Their product is made with organic ingredients and does not contain any meat.

[darkerhorse]

Hello, I suggest Amy's Kitchen. Amy's Kitchen offers a vegetarian and vegan version of pasta e fagioli. Their product is made with organic ingredients and does not contain any meat.

Thanks.

[darkerhorse]

I only find minestrone on their website.

[MaddalenaNYC]

This was my father’s favorite meal. I confess that it was not mine.

You could make this on your own or seek out a true Italian restaurant where you live to dine on it.

And order double to take some home.

[darkerhorse]

Canned soups of p e f may contain eggs in case you don't eat eggs either.

[MaddalenaNYC]

Actually, I’m not a fan of eggs.

I confess that I use egg whites when making a frittata or a quiche.

But you don’t need canned anything to make pasta fagioli..

Are you gluten free? You could use gluten free pasta.

The only cans my parents used when I was growing up were the large, super large cans of tomatoes. That’s what we used during the months when fresh tomatoes were not available.

Oh, and very, very large tin canisters of olive oil.

My mother didn’t make her own pasta as there was a Pastosa a few blocks away.

Put on that apron and make yourself some pasta fagiola!

[MaddalenaNYC]

There were no meat products used in the pasta fagioli that my mother made.

I know aa I have eschewed meat openly since I was 13 or 14 years old.

Meat was only served on Sundays. Then it was lamb or pork.

Ok, sometimes an antipasti on Saturdays with salami and a loaf of fresh bread and, if the season was correct, fruit. That was in addition to a frittata.

There was very little meat eaten by my family. Fish on Friday, every Friday, which I greatly enjoyed.

It was mostly pasta during the week with the big Sunday meal comprising meat.

When I was about thirteen or fourteen years old, I confessed to my mother that I did not eat meat.

“What!” She exclaimed, “ then who is eating the lamb and pork that we put on your plate on Sundays?”

“Angelo, I give it to Angelo”.

Angelo was my first cousin three years my junior.


God bless Angelo who kept my secret for years.

[MaddalenaNYC]

When I was young, being a Roman Catholic meant not eating meat on Friday, all Fridays, not just the Fridays during Lent.

My father’s friend was a local fisherman who owned a fish market.

It was glorious! Fresh fish every Friday. My mother prepared it simply, lightly fried or broiled.

As we had lived in a neighborhood that also comprised Eastern Europeans, sometimes, when my father was on the road, he was a truck driver, we would have freshly made pierogi on Friday evenings.

The ladies of the Eastern Orthodox Church down the block would make the pierogi.

Mama mi, it was a delight. Fresh pierogi made with cheese, potato or cabbage.

Cabbage was my favorite.