In This Episode:​​​

• Bean Week continues with Michael Symon’s Pasta Fagioli, a thick, hearty Italian-American classic that sits somewhere between soup and stew.

• Michael breaks down the technique—rendering pancetta, toasting tomato paste, simmering beans gently, puréeing half for creaminess, and finishing with pasta cooked separately so it never gets mushy.

• Along the way, the trio dives into family recipes, food nostalgia, why trendy food often feels soulless, and how the best meals come from simple ingredients cooked with intention.

• 👉 Grab the full recipe + more at: chewedupshow.com/recipes

​

🙌 Special Thanks to Our Sponsors:​

• Frontgate →  Luxury outdoor, entertaining, and home essentials.

• Camellia Beans → Premium dried beans from a 100-year-old family-owned New Orleans company

• FreshDirect → Supplying the groceries that make Chewed Up possible