Red Bean Stew With Pasta Pasta Fagioli Recipes

RED BEAN PASTA FAGIOLI

Red Bean Pasta Fagioli image

A hearty Italian Soup. This is a great soup to fix on a cool Saturday afternoon. It does take a little time to cook but the prep is super easy and quick.

Provided by TheBlueJeanChef

Categories Beans

Time 3h45m

Yield 4-5 serving(s)

Number Of Ingredients 17

Ingredients

2 1/2 tablespoons olive oil
2 1/2 tablespoons butter (I use Smart Balance)
3 garlic cloves, crushed
1 small onion, roughly chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon dried rosemary, crushed
1 ham hocks or 2 slices country ham
1 (14 1/2 ounce) can fire roasted diced tomatoes
1 cup dried dark red kidney beans, washed and drained
2 bay leaves
4 inches piece parmesan rind, more for garnish
1/2 cup small pasta, Ditalini for example
1 1/2 cups extra small pasta, I use Private Select Stars
1/2 cup chopped frozen spinach
ground pepper
kosher salt
1 1/2 cups chicken broth

Steps:

In a large stock pot, over medium heat, heat olive oil and butter. Add Ham and begin the rendering. Add onion, garlic, red pepper flakes and rosemary. Cook 2 minutes Add tomatoes and cook an additional 2 minutes Add beans, bay leaves and 2 quarts water. Cover and bring to a boil, reduce heat and simmer 2 to 3 hours or until the beans are tender. Liquid should be reduced considerably. Remove ham and parmesan rind about half way through cooking. Remove bay leaves and then add Chicken broth and spinach, salt and pepper to taste then return to a boil. Uncovered add pasta and cook until aldente.
Serve topped with shaved parmesan on each bowl. Great served with a nice crusty bread!

RED BEAN STEW WITH PASTA (PASTA FAGIOLI)

Red Bean Stew With Pasta (Pasta Fagioli) image

Make and share this Red Bean Stew With Pasta (Pasta Fagioli) recipe from Food.com.

Provided by Bizzy-Bee

Categories Stew

Time 26m

Yield 4 1-1/2 cups, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 1/2 cups sliced fresh mushrooms
1 cup sliced carrot
1 1/2 cups water
1/4 teaspoon black pepper
1 (15 ounce) can kidney beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 ounce) can less sodium beef broth
1 cup uncooked penne pasta
2 tablespoons prepared pesto sauce
1/4 cup grated fresh parmesan cheese

Steps:

Heat olive oil in a dutch oven over medium-high heat. Add mushrooms and carrot; saute 4 minutes.
Stir in water and the next 4 ingredients (through broth). Cover, bring to a boil.
Stir in pasta: cook, uncovered, for 11 minutes or until pasta is done.
Stir in pesto; sprinkle each serving with cheese.

Nutrition Facts : Calories 284.5, Fat 6.9, SaturatedFat 1.9, Cholesterol 5.5, Sodium 811.5, Carbohydrate 44.5, Fiber 10.9, Sugar 6.8, Protein 13.1

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