PASTA E FAGIOLI
A dish of many names - pasta e fagioli, pasta fagioli, or pasta fazool - this classic Italian soup of beans and short pasta with tomatoes and vegetables is a tried and tested favorite.
Provided by Hank Shaw
Categories Soup Stew 1-Pot Budget Comfort Food Pantry Meal
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Sauté the vegetables: Heat the olive oil in a large pot over medium-high heat. Sauté the onion, carrot and celery for 2 to 3 minutes, until its soft and translucent. Add the garlic, chili flakes and Italian seasoning and sauté another minute.
- Add the stock, tomatoes, and pasta: Add the chicken stock and tomatoes and bring to a boil. Add the pasta and keep the soup at a strong simmer.
- Add the beans and parsley: When the pasta is al dente, add the beans and cook another 2 to 3 minutes. Turn off the heat and stir in the parsley. Add salt and black pepper to taste.
Nutrition Facts : Calories 398 kcal, Carbohydrate 57 g, Cholesterol 7 mg, Fiber 9 g, Protein 20 g, SaturatedFat 2 g, Sodium 893 mg, Sugar 8 g, Fat 11 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
PASTA FAZOOL (PASTA E FAGIOLI)
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
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 E FAGIOLI
Provided by Giada De Laurentiis
Time 50m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.
- Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
PASTA AND BEANS: PASTA E FAGIOLI
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
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
VEGAN PASTA E FAGIOLE
Rosemary, garlic, and smoked paprika lend depth of flavor to this thick, creamy, dreamy pasta-and-bean soup. Drizzle with olive oil and serve with a hunk of bread and you've got just about the coziest dinner ever!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 14
Steps:
- Set a large soup pot over medium-low heat. Add olive oil. When hot, add the onion. Saute until soft, about 8 minutes. Add garlic, rosemary, and smoked paprika. Saute, stirring constantly, for one more minute.
- Add TWO cans of beans to the pot, liquid included.
- Using an immersion blender, puree the mixture right in the pot (you can also puree in a blender and return the mixture to the pot).
- Drain the remaining can of beans and add to the pot, along with the broth, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to medium-high and bring to a gentle boil.
- Once boiling, add the pasta. Cook until al dente (the exact time depends on package directions - usually about 8 minutes).
- Taste, adding more salt and pepper if necessary.
- Ladle into bowls and top with a drizzle of olive oil, parmesan (for the non-vegans) or vegan parmesan if using, and a sprinkle of crushed red pepper flakes if desired. Don't forget the crusty bread served alongside!
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PASTA E FAGIOLI (ITALIAN PASTA AND BEANS) - BOWL OF DELICIOUS
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5/5 (13)Total Time 30 minsCategory Dinner, PastaCalories 723 per serving
- Heat 2 tablespoons of the olive oil in a large pot over medium-high heat. Add the pancetta or bacon, onions, carrots, celery, and rosemary. Cook for about 5 minutes, until softened and starting to brown, stirring occasionally.
- Add HALF of the drained and rinsed cannellini beans, the crushed tomatoes, and the chicken stock. Use an immersion blender to puree everything directly in the pot for a few seconds. It shouldn't be perfectly smooth, but some of the beans and veggies should be mashed to thicken the mixture. See notes if you don't have an immersion blender.
- Bring the mixture to a boil. Turn the heat down to low, and add the rest of the beans and the pasta, as well as the 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Simmer, covered, until pasta is cooked (about 10 minutes).
PASTA E FAGIOLI (PASTA FAZOOL) - AUTHENTIC ITALIAN RECIPE
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5/5 (1)Category Main CourseAuthor Mike BenayounTotal Time 50 mins
- Pour 4 tablespoons of olive oil in a skillet and sauté the onion, carrot and celery for a few minutes on medium-high heat.
- Add the crushed tomatoes, vegetable broth as well as some of the canned bean broth. Reduce heat and simmer 5 minutes.
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