PASTA-E-FAGIOLI PASTA
This super-quick riff on an Italian comfort food takes the favorite familiar flavors of the soup pasta e fagioli and turns them into a cheesy pasta with escarole and chickpeas.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup pasta water, then drain. Meanwhile, finely chop onion, and tear pale inner leaves of escarole to yield 4 cups (reserving the rest for another use).
- Heat oil in a large straight-sided skillet over medium-high. Add onion and garlic, season with salt and pepper, and cook, stirring, until onion is translucent, about 3 minutes. Add tomato paste; cook 1 minute. Add beans and their liquid, broth, and 1/4 cup pasta water (or a bit more, if you prefer your pasta creamier); simmer until slightly reduced, 3 to 4 minutes.
- Stir in pasta, cheese, and 3 cups escarole; season to taste. Drizzle remaining 1 cup escarole with oil; season to taste. Serve pasta topped with dressed escarole, drizzled with oil and sprinkled with more cheese.
CHICKPEA MALTAGLIATI E FAGIOLI
Chickpea lasagna sheets are broken into "badly cut" (maltagliati) pieces and cooked with cranberry beans for a twist on the traditional Italian stew.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Stews
Time 9h20m
Yield 4
Number Of Ingredients 19
Steps:
- Soak beans in water, 8 hours to overnight.
- Drain beans and briefly rinse under cold water. Allow to drain.
- Tie sage, rosemary, and bay leaf with kitchen twine. Set aside. Break lasagna sheets into uneven pieces that are relatively the same size.
- Heat a stovetop pressure cooker over medium-high heat. Add 2 tablespoons oil, onion, carrots, and red bell pepper; stir until onion is translucent. Add drained beans, herb bundle, green beans, cherry tomatoes, garlic, and chile pepper. Stir to ensure beans are evenly distributed. Add 4 cups water and bouillon cube. Secure the lid and bring to pressure. Cook for 8 minutes from the first whistle.
- Turn off heat and allow pressure to release naturally according to manufacturer's instructions. Remove cover and discard herb bundle. Season stew with salt and pepper. Bring to a boil. Add pasta pieces a few at a time, stirring constantly to avoid sticking.
- Add boiling water a little at a time if the stew becomes too thick. Stir frequently until pasta is tender yet firm to the bite, about 8 minutes. Ladle into 4 bowls. Top each bowl with 1 teaspoon extra-virgin olive oil.
Nutrition Facts : Calories 406.6 calories, Carbohydrate 56 g, Fat 13.6 g, Fiber 17.2 g, Protein 18.3 g, SaturatedFat 1.8 g, Sodium 88.5 mg, Sugar 3.1 g
PASTA E CECI
This simple, hearty dish is pure Italian comfort food. Made with double carbs (chickpeas -- the "ceci" -- and ditalini!), it's somewhere between a soup and a pasta, bringing the best qualities of both to one bowl. While it's optional, the Parmesan rind adds a depth of flavor here as well as to other soups and stews, especially vegetarian ones. Whenever you finish a wedge of Parmesan, just wrap the leftover rind well in plastic and keep it in the fridge. The lemon zest and juice add a bright note to the broth that's thickened by mashing some of the chickpeas. If you don't have a potato masher, you can mash the chickpeas against the sides of the pot with a wooden spoon.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a medium Dutch oven over medium heat. When the oil is hot, add the carrots, celery and leeks; cook, stirring occasionally, until the leeks are wilted, about 5 minutes. Clear a space in the center of the pot and add the tomato paste, rosemary, garlic and red pepper flakes. Let toast for a minute, then stir into the vegetables. Add the chickpeas, lemon zest, bay leaves, Parmesan rind, if using, 6 cups water and 1 1/2 teaspoons salt. Bring to a simmer and cook, uncovered, until the vegetables are tender, 18 to 20 minutes. Use a potato masher to mash some of the chickpeas until the broth appears creamy and slightly thick, leaving plenty of chickpeas whole, 6 or 7 mashes around the pot should do the trick. Add the ditalini and 1 cup water. Return to a simmer and cook until the ditalini is very al dente, about 7 minutes. Remove from the heat, stir in the lemon juice and let sit until the broth is thickened and the pasta finishes cooking, about 5 minutes.
- Remove the bay leaves, cheese rind and lemon zest before serving. Season the pasta e ceci with salt, if needed. Serve with a drizzle of olive oil and a sprinkle of freshly grated Parmesan.
PASTA E CECI (PASTA AND CHICKPEAS)
A nice refresher from Pasta Fagioli. Super satisfying, inexpensive and easy to make, I could live off this stuff, and often do.
Provided by Megohm
Categories One Dish Meal
Time 1h10m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large, heavy-bottomed pot, add olive oil, and begin to saute the pancetta or bacon over medium-high heat. When sufficiently browned, remove all but 2 tsp or so of the fat.
- Add onions and celery, sweat three minutes or so until they soften, add garlic, cook 1 minute or until fragrant. Add pimento (or roasted red peppers), cook for a minute or so, then stir in hot pepper flakes (or cayenne), and anchovy paste, if you're using it.
- Add tomatoes, paste, and chicken broth, stirring until tomato paste is smooth. Add sugar, bay leaf and basil. Make sure it comes to a simmer if it already isn't, then turn heat down to medium-low, cover and let simmer for at least 40 minutes or so, stirring fairly frequently.
- Add pasta, and a little extra water if needed (I went with a bit under 1.5 cups of additional water), stir, and simmer, till pasta is tender. You will need to stir pretty frequently, or else surrender yourself to bottom-stick-stew.
- Top with some Parmesan or Romano.
Nutrition Facts : Calories 324.3, Fat 3.7, SaturatedFat 0.6, Sodium 991.5, Carbohydrate 60.4, Fiber 7.7, Sugar 9.6, Protein 13.9
CHICKEN PASTA E FAGIOLI
Easy, one pot meal. Extra flavorful comfort food. One of the best Italian soup recipes you'll ever find.
Provided by R. Warren Meddoff
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large, heavy saucepan, heat olive oil over medium heat. Sauté' celery, carrots, garlic and onions in oil about a minute. Add water and let vegetables steam another minute. Stir in chicken broth & tomatoes and bring to a boil.
- Reduce heat and simmer 3 to 4 minutes or until vegetables are tender. Add chicken tenders. Stir in cannelloni beans and their liquid, return to simmer and cook, stirring once, another 7 minutes. Stir in ditalini, return to a simmer and cook an additional 3 minutes. Serve hot garnished with Parmigiano cheese.
Nutrition Facts : Calories 558.3, Fat 14.2, SaturatedFat 3.3, Cholesterol 48.7, Sodium 910.3, Carbohydrate 65, Fiber 12.6, Sugar 7.4, Protein 43.2
More about "pasta e fagioli with chickpeas recipes"
PASTA E FAGIOLI WITH CHICKPEAS - BETTER THAN BOUILLON
From betterthanbouillon.com
Servings 4Estimated Reading Time 1 minCategory LunchTotal Time 35 mins
- Cook pasta according to package directions; drain and set aside. Meanwhile, heat olive oil in same saucepan set over medium heat; cook onion, celery, carrots, garlic and rosemary for 3 to 5 minutes or until slightly softened. Stir in tomato paste; cook for 1 minute.
- Stir in diced tomatoes, chickpeas and Roasted Garlic Base; bring to boil. Cover and reduce heat to medium-low; cook for 12 to 15 minutes or until vegetables are tender.
- Stir in pasta and vinegar; cook for 1 to 2 minutes or until soup is slightly thickened. Serve with sprinkle of red chili flakes.
PASTA E FAGIOLI {DITALINI WITH CHICKPEAS} - ITALIAN FOOD …
From italianfoodforever.com
Reviews 10Category Dried PastaServings 6Total Time 1 hr
- Heat 1/4 cup oil in a large heavy pot over medium heat and add the onions, guanciale, carrots, and celery and season with salt and pepper.
CLASSIC PASTA E CECI SOUP (READY IN 15 MINUTES!)
From familystylefood.com
PASTA WITH CHICKPEAS (PASTA E CECI) - THE CLEVER MEAL
From theclevermeal.com
PASTA E CECI (ITALIAN PASTA & CHICKPEAS) - CONNOISSEURUS VEG
From connoisseurusveg.com
CHICKPEA PASTA FAGIOLI - RECIPE RUNNER
From reciperunner.com
PASTA E CECI (PASTA AND CHICKPEAS) - SIP AND FEAST
From sipandfeast.com
TRADITIONAL ITALIAN PASTA FAGIOLI RECIPE - DHTAVERN
From dhtavern.com
PASTA E CECI (PASTA WITH CHICKPEAS) RECIPE - SERIOUS EATS
From seriouseats.com
PASTA E FAGIOLI WITH CHICKPEAS RECIPES
From tfrecipes.com
PASTA WITH BEANS AND CHICKPEAS - PASTA CON FAGIOLI E CECI
From cookingwithnonna.com
PASTA E FAGIOLI - OF GARLIC AND CHICKPEAS
From ofgarlicandchickpeas.com
PASTA AND BEANS WITH CHICKPEAS ITALIAN STYLE - PASTA E …
From blog.giallozafferano.com
PASTA E FAGIOLI WITH CHICKPEAS – RECIPES NETWORK
From recipenet.org
PASTA E FAGIOLI (OLIVE GARDEN COPYCAT) - NATASHASKITCHEN.COM
From natashaskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love