Italian Pipes

Looking for the recipe for an Italian soup my step dad used to make....?

The name is something like Pasta Vizule.... (prolly spelled wrong). It is metioned on the Sopranos a lot. It has garbanzo beans in it and has a tomato base and pasta noodles that look like pipes (cylinders with a hole through the middle). I would appreciate anyone who could let me know the correct name and give me the recipe. Just the name would be good too, it is either pasta vizule or bizule or something like that.

Public Comments

1. Pasta Fagioli INGREDIENTS 2 stalks celery, chopped 1 onion, chopped 3 cloves garlic, minced 2 teaspoons dried parsley 1 teaspoon Italian seasoning 1/4 teaspoon crushed red pepper flakes salt to taste 1 (14.5 ounce) can chicken broth 2 medium tomatoes, peeled and chopped 1 (8 ounce) can tomato sauce 1/2 cup uncooked spinach pasta 1 (15 ounce) can cannellini beans, with liquid DIRECTIONS In a large saucepan over medium heat, cook celery, onion, garlic, parsley, Italian seasoning, red pepper and salt until onion is translucent. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes. Add pasta and cook 10 minutes, until pasta is tender. Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.
2. I've thinked a lot and.. I don't have idea! Is it a soup? or a pasta sauce? I write my mummy MInestra di ceci (Garbanzo beans soup) try it for now and I hope you'll find the recipe! Ingredients 200 g (7 oz) dried chick peas 4 tablespoons puréed tomatoes 2 garlic cloves 2 tablespoons fresh rosemary, finely chopped 4 tablespoons extra virgin olive oil 200 g (7 oz) long pasta Salt Grated Parmesan cheese, if you like Soak chick peas in cold water overnight. Drain and wash under running water; put in a large saucepan and add 2 l (8 C) cold water. Cook over a gentle flame for about 3 hours or until chick peas are tender. Season to taste with salt only when cooked. Fry lightly garlic cloves together with rosemary in olive oil in an another little saucepan and then add puréed tomatoes, diluted in half a glass of warm water. Season to taste with salt and cook over a gentle flame, half-covered, for about 10 minutes. When chick peas are cooked, take a ladle of them and strain through a vegetable mill. Put again chick peas, puréed, in the same saucepan with other chick peas and add the sauce too. Add warm water, if necessary that is if it isn't enough for boiling pasta, bring to the boil and cook pasta until "al dente" stage. This is a soup and so you must get pasta in stock with chick peas and sauce. Serve warm with grated Parmesan cheese, if you like. A kiss from Italy
3. i think sirade is right, but it is pasta E fagioli (pah stah eh fah jee oh lee)