20 Minute Pasta Fagioli Fazool Recipes

PASTA FAZOOL (PASTA E FAGIOLI)

Pasta Fazool (Pasta e Fagioli) image

This classic Italian-American comfort food works with any kind of sausage, but I like the fennel and anise flavors of sweet Italian sausage with the beans--it's a hearty soup that's fast and easy to put together.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 35m

Yield 2

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
12 ounces sweet bulk Italian sausage
1 stalk celery, diced
½ yellow onion, chopped
¾ cup dry elbow macaroni
¼ cup tomato paste
3 cups chicken broth, or more as needed, divided
Salt and freshly ground black pepper to taste
¼ teaspoon crushed red pepper flakes, or to taste
¼ teaspoon dried oregano
3 cups chopped Swiss chard
1 (15 ounce) can cannellini (white kidney) beans, drained
¼ cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste

Steps:

Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.
Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.
Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.

Nutrition Facts : Calories 887.6 calories, Carbohydrate 77.3 g, Cholesterol 83.7 mg, Fat 43.8 g, Fiber 12.5 g, Protein 43.8 g, SaturatedFat 13.9 g, Sodium 4199.5 mg, Sugar 10 g

PASTA AND BEANS: PASTA E FAGIOLI

Pasta and Beans: Pasta e Fagioli image

I could live on this recipe -- a quick version of my Gran'pa Emmanuel's masterwork.

Provided by Rachael Ray : Food Network

Time 30m

Yield 6 BIG servings

Number Of Ingredients 17

Ingredients

2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped
Two 4 to 6-inch sprigs rosemary, left intact
One 4 to 6-inch sprig thyme with several sprigs on it, left intact
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
Two 15-ounce cans cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken stock
1 1/2 cups ditalini
Grated Parmigiano or Romano, for the table
Crusty bread, for mopping

Steps:

Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.

Nutrition Facts : Calories 365 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 1101 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 18 grams, Sugar 8 grams

TWIG'S PASTA FAGIOLI (PASTA FAZOOL)

Twig's Pasta Fagioli (Pasta Fazool) image

This is my version of Pasta Fagioli that I came up with by taking bits of recipes and putting them together to make what pleased my palate. I'm quite pleased with the result. This is a very thick soup. You could easily add more stock if you want a thinner soup. Feel free to substitute the beans you like best.

Provided by Twiggyann

Categories Beans

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

2 (14 ounce) cans diced tomatoes
6 cups chicken stock
1 cup uncooked ditalini (or other small pasta)
1 (14 1/2 ounce) can kidney beans
1 (14 1/2 ounce) can cannellini beans
1 (14 1/2 ounce) can pinto beans
2 carrots, diced
2 celery ribs, diced
1 tablespoon dried parsley
2 teaspoons dried oregano
1 teaspoon dried basil
3 garlic cloves, minced
1 medium onion, chopped
2 tablespoons olive oil
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1 teaspoon crushed red pepper flakes
fresh grated parmesan cheese

Steps:

Heat olive oil in a large stock pot.
Saute carrots, celery, garlic, and onion for 5 minutes or until tender.
Add diced tomatoes and chicken stock.
Add beans and remaining spices.
Simmer for 60 minutes.
During the last 20 minutes of cooking, add the macaroni.
When serving, top with fresh grated parmesan cheese.

Nutrition Facts : Calories 243.8, Fat 4.6, SaturatedFat 0.9, Cholesterol 3.6, Sodium 292.9, Carbohydrate 38.4, Fiber 8.8, Sugar 5.8, Protein 13.3

20 MINUTE PASTA FAGIOLI (FAZOOL)

20 Minute Pasta Fagioli (Fazool) image

A quick hearty soup, similar to Olive Garden's. I love making this and serving it with oven baked bread and salad.

Provided by Chicago Girl

Categories Beans

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb bob evans bulk Italian sausage, browned and drained
1 (1 1/4 ounce) package mccormick's mild chili seasoning mix
1 (8 ounce) can tomato sauce
1 (8 ounce) can pizza sauce
1/4 teaspoon italian seasoning
1/4 teaspoon black pepper
2 garlic cloves, minced
1 (15 ounce) can red kidney beans
1 (15 ounce) can white cannellini beans (or pinto beans)
1 cup water
1 cup ditali pasta, cooked and drained (or another small pasta)
1/4 cup shredded parmesan cheese (or Asiago Cheese(optional)

Steps:

Brown Italian sausage, rinse and drain.
Place sausage in a soup pot.
Add garlic, Chili mix and Italian seasoning and stir.
Add tomato paste, pizza sauce, water and beans (do not drain).
Boil 10 minutes while you cook the pasta in separate pot.
Drain pasta, add to soup.
Simmer 5 minutes.
Garnish with cheese.

Nutrition Facts : Calories 525.5, Fat 26.4, SaturatedFat 9.6, Cholesterol 62.3, Sodium 1100, Carbohydrate 45.9, Fiber 10.9, Sugar 4.3, Protein 25.9

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