{"id":5778,"date":"2018-08-22T09:00:18","date_gmt":"2018-08-22T15:00:18","guid":{"rendered":"http:\/\/villasentieri.com\/?post_type=recipe&p=5778"},"modified":"2026-09-02T10:58:41","modified_gmt":"2026-09-02T17:58:41","slug":"louis-evangelistas-pasta-e-fagioli","status":"publish","type":"post","link":"https:\/\/villasentieri.com\/index.php\/2018\/08\/22\/louis-evangelistas-pasta-e-fagioli\/","title":{"rendered":"Louis Evangelista’s Pasta e Fagioli (“Beans and Macaroni”)"},"content":{"rendered":"

August 22, 2018<\/span><\/strong><\/p>\n

I completed my residency in psychiatry in June 1981.\u00a0 Although I was part of the 1980 graduating class in medical school, I didn\u2019t finish until 1981.\u00a0 The added year allowed me to get a master\u2019s degree in anthropology as well as to complete all my coursework, field work, and dissertation defense for a PhD.\u00a0 I didn\u2019t finish writing my PhD dissertation and, unfortunately, didn\u2019t get a PhD.\u00a0 (The reason I didn\u2019t finish writing my dissertation is a long story better suited for another day.)<\/p>\n

I started a private practice in Philadelphia as soon as I finished my residency, forming a partnership with Gene d\u2019Aquili.\u00a0 Our office was at 2400 Chestnut Street.\u00a0 It was an apartment building but was conveniently located to the University of Pennsylvania and the management was happy to allow us to rent one of the apartments for use as an office.<\/p>\n

In quick succession, Wolf Rieger, another psychiatrist from Penn and one of my previous instructors, did the same thing right down the hall from us.<\/p>\n

Mark Vuolo, another resident in my group opened his practice a few floors up from us.<\/p>\n

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It was a congenial group.<\/p>\n

Starting a private practice takes a while so I, like most newly-minted psychiatrists, took on a part-time job.\u00a0 I was a hired by the Lenape Valley Foundation (LVF) in Bucks County, north of Philadelphia.\u00a0 LVF provided the bulk of the psychiatric services in Bucks County.\u00a0 The Foundation provided the community mental health center for the county, ran the psychiatric inpatient unit at the hospital in Doylestown, provided psychiatric services to the Bucks County Correctional Facility, consulted at area nursing homes, and ran a psychiatric partial hospital, among other things.<\/p>\n

Part of my responsibility was to be the psychiatrist at the partial hospital.\u00a0 A partial hospital is a program that operates during the day, with patients going home for the night.\u00a0 It can serve as a bridge from the hospital to less intensive treatment or it can provide supportive services in an ongoing manner for individuals who need more care than can be provided in an office-based psychiatric practice.<\/p>\n

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\u00a0\"\"<\/a> \u00a0 \u00a0 \"\"<\/a> \u00a0 \u00a0\u00a0\"\"<\/a><\/p>\n

Each day, a group of patients and a staff member made lunch for everyone.\u00a0 In psychiatric parlance, this would be an \u201cactivity of daily living\u201d (ADL) and would be considered a therapeutic activity.\u00a0 The older adults usually made comforting, grandmotherly food.\u00a0 Louis Evangelista, the Music and Movement Therapist, often had his group make Italian food.<\/p>\n

By regulation, I, as the psychiatrist, was required to be onsite a specified number of hours per week based on the number of patients.\u00a0 After a few months, once I knew all the long-term patients and had a good system in place to evaluate the new ones, I had time on my hands so I took on one of the ADL groups.\u00a0 It was probably the only time a partial hospital had a psychiatrist teaching patients how to cook!<\/p>\n

Louis made a killer pasta e fagioli.\u00a0 He learned it from his Sicilian grandfather.\u00a0 When I left the Lenape Valley Foundation and the partial hospital, it was the meal I requested for my last day.<\/p>\n

I hope you enjoy it as much as I do.

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Louis Evangelista's Pasta e Fagioli<\/h2>\n
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Canned red kidney beans work well in this recipe but if you want even more flavor, start by cooking dry beans. If you do, I suggest using my recipe for Cannellini alla Toscana, substituting red kidney beans. A link to the recipe is in the Notes section, below. A little olive oil added at the end will improve both the flavor and the mouth-feel of the sauce.<\/div>\n
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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span> people<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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