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 WITH ESCAROLE
Parmesan rind and a kitchen sink's worth of aromatics give heady flavor to this classic pairing of beans and pasta, no meat required.
Provided by Chris Morocco
Categories Bon Appétit Soup/Stew Vegetarian Pasta Bean Escarole Parmesan Tomato Peanut Free Tree Nut Free Soy Free Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts water to a boil in a medium pot. Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1 1/2 hours. Season with salt and pepper, remove from heat, and let sit 30 minutes. Discard vegetables, rind, and herbs.
- Meanwhile, heat 3 Tbsp. oil in a large pot over medium. Cook onion and chopped garlic, stirring occasionally, until softened, 8-10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12-15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.
- Add beans and their liquid; cook until flavors meld, 12-15 minutes. Add pasta; cook, stirring and adding more water as needed, until al dente, 15-20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper. Serve soup drizzled with oil and topped with Parmesan and more chile.
PHIL'S PASTA FAZOOL WITH ESCAROLE (PASTA FAGIOLI)
Make and share this Phil's Pasta Fazool With Escarole (Pasta Fagioli) recipe from Food.com.
Provided by Phil Franco
Categories European
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Add olive oil to the pot, increase the heat to medium-high, and add the onion. Cook, stirring frequently, until fragrant and beginning to soften, about 2 minutes.
- Add the carrot and celery and cook, stirring frequently, until they begin to soften and brown, about 2 minutes more. Be sure to scrape any brown bits from the bottom of the pan.
- Stir in the garlic, pepper flakes, salt & black pepper and cook, stirring, until the garlic is fragrant, about 1 minute more.
- Add the chicken broth, tomatoes and bring to a boil over high heat.
- When the broth reaches a boil, reduce the heat to medium, add HALF of the beans.
- Mash the remaining beans with a fork or wooden spoon and add them to the pot, stirring to distribute.
- Stir in the optional escarole, adjust the heat as necessary to maintain a gentle simmer, and simmer until the escarole is tender, 15 to 20 minutes. (I cover the pot loosely during this step to prevent too much reduction in the broth.).
- Meanwhile cook the pasta to al dente.
- Stir in the cooked pasta just before serving. Note that the pasta will absorb a lot of the broth.
- Top the dish with grated cheese to taste.
- (It's even better the next day!).
Nutrition Facts : Calories 453.5, Fat 10.6, SaturatedFat 1.9, Sodium 937.2, Carbohydrate 70.9, Fiber 9.8, Sugar 9.7, Protein 21.4
TWIG'S PASTA FAGIOLI (PASTA FAZOOL)
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
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
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