Zeytinyağlı Fasulye & Pasta e Fagioli | Vegetarian Recipes | Cooking Together #turkish #italian

🍅 TWO Must-Try Vegetarian Recipes | Turkish Taze Fasulye & Italian Pasta e Fagioli | Easy & Delicious! 🌿
Looking for healthy, hearty, and flavor-packed vegetarian dishes? In this video, we’re cooking two traditional comfort foods from Turkish and Italian cuisine:
🇹🇷 Taze Fasulye – A Turkish green bean stew cooked in olive oil with onions, garlic, and tomatoes.
🇮🇹 Pasta e Fagioli – A rustic Italian pasta and bean soup full of rich, savory flavor.
Both are perfect for meal prep, easy to make, and naturally plant-based. Whether you’re exploring Mediterranean cuisine or just want delicious meatless meals, this video is for you!
👍 Don’t forget to like, subscribe, and hit the bell for more international vegetarian recipes!

We hope you try the recipes and love the taste as much as we do!

PS: The Italian and Turkish recipes are in the comments below.
PS2: The English recipes are available on the website:
https://firinforno.com/taze-fasulye/
https://firinforno.com/pasta-e-fagioli/

🔥 Welcome to FırınForno! We are two chefs—one Turkish (Fırın) and one Italian (Forno)—sharing our love for food, culture, and the joy of cooking. After working together in professional kitchens, we decided to do it again—this time, from home and with all of you!

🎥 We are not filmmakers or editors (yet!), but we are learning as we go. Join us on this journey as we explore Mediterranean flavors and bring you authentic, heartfelt content.

🍕🥖 Expect everything from fine dining techniques to home-cooked classics and behind-the-scenes moments. Our passion for food knows no borders, and we cannot wait to share it with you!

🌍 Follow along for mouthwatering recipes, cultural deep dives, and a bit of fun along the way. Don’t forget to like, subscribe, and hit the notification bell so you never miss a bite!

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Let’s cook, eat, and discover together! 🚀 #FırınForno

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[Music] Welcome [Music] to So today we are making two vegetarian recipes, one Turkish and one Italian. For Turkish one, I will use some green beans. original Turkish recipe. It is runner beans, but we are in Sydney and it’s really hard to find the runner beans. Here I have the green beans that I will use. Um, and then I have onions, garlic, some crushed tomato, and I will use olive oil as well. Lots of olive oil actually. I’m going to make a soup, a bean soup. So, I’m going to use mixed beans. I will make a soprito with um onion, uh carrot, garlic, and celery. Some bay leaf, and to finish, tomato paste. And I’m going to use parmesan shell uh to make it more flavorful. Yes. I will start with um chopping some onions. I will cut them julian. Um, and I will I want to caramelize them. [Music] [Music] actually rock. [Music] Onions, garlics. I will use four cloves of garlics. It’s up to you. I will start caramelizing the onions. I’m on the stall where you are crying. [Music] Onions are almost caramelized. We are adding the green beans, garlics, tomato and salt and sugar. After mixing everything together on the stove, just put a lid on top and cook until it’s tender enough. [Music] This is cooked very well. It’s very tender. And you check the seasoning and everything, the salt and sugar. Perfect. This is a summer dish with lots of olive oil. So, we want to taste the olive oil. So, you can eat this hot as well, but it is not generally eaten hot. Either cold or um in a room temperature. Actually, what we generally do, we just make it today. Keep it in a glass container like this. And then when it cools down, put it in the fridge and eat it the next day. So eat the day after. We will also add more extra virgin olive oil on top. We want to taste the raw olive oil as well, the extra virgin olive oil. Yeah, that’s it. When this cools down, I will just put this in the fridge and I will eat it tomorrow. [Music] [Music] I’m going just going to start with uh some olive oil. Olive oil is hot. We are just going to throw in our soprito [Music] base and the bay leaf. And now we can put it on a lower heat. [Music] and let it cook until it’s soft. Then we’re going to add our um beans and uh the parmesan uh [Music] skin. Okay. So, now that this soprito it’s cooked, we’re going to add some tomato paste. Mix the beans and the skin of the parmesan. We’re going to add also salt and pepper. And uh we’re going to cover it with some water. We’re going to let this cook for um one to two hour. [Music] So, as you can see, this has been cooking for uh a few hour and uh it started to melt it down. The parmesan skin that we put before is soft now. You can eat it. And um we’re going to finish this dish with some uh pasta off cuts. We call it maltyatti. It’s just the Yeah, just the offcut uh of the pasta. We’re not going to waste it. And this is really traditional. We’re going to cook them uh for about two to three minutes and we’re going to serve it. Our favorite time of the shooting day is tasting time. Tasting time. So, we prepare this bean soup and we put the mantalotti inside. So, the mantalate are the offcut of the pasta. We’re just going to serve it like this. It This is a really poor and easy um dish with just a little bit of fresh olive oil. Are you hungry? Of course. We’ve been waiting for this all day. At the end of the day, we have Turkish style runner beans with lots of lots of olive oil and uh the bean soup with the offcut of the pasta. So yeah.