NEW YEAR'S "GOOD LUCK" PASTA FAZOOL
It's a scientific fact that eating pork, beans, or greens at the beginning of a new year brings you great luck-just imagine if we put all three of those things together in a single dish. This is so satisfying and delicious that even if it brought me bad luck, I'd still make it. Best served with some crusty, toasted bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 18
Steps:
- Place a cold soup pot over medium heat. Add sliced bacon. Cook, stirring occasionally, until most of the fat has rendered out and the bacon begins to crisp up, about 5 minutes. Drain off most of the excess fat with a paper towel if desired, leaving about 1 tablespoon in the pot. Add onions, celery, and salt. Saute until and softened onions turn translucent, 5 to 7 minutes.
- Stir in black pepper, cayenne, dried thyme, dried oregano, and tomato paste. Cook, stirring occasionally, until the tomato paste starts to caramelize onto the bottom of the pan, about 2 minutes. Add the minced garlic, and cook, stirring, for 1 to 2 more minutes. Stir in chicken broth and water and raise the heat to high. Bring to a simmer over high heat; reduce heat to medium and let simmer while you prep the Swiss chard.
- Remove chard leaves from tough stems. Gather a handful of leaves and slice across in one direction; turn and slice across again. Repeat with remaining chard. Place into a bowl and fill with water. Swish around to remove dirt; transfer washed greens a handful at a time to another bowl to drain.
- Stir the Swiss chard into the pot and simmer over medium heat until greens become tender, about 10 minutes. Season with salt.
- Stir in the drained beans and raise the heat to high; bring to a boil. Stir in pasta and reduce heat to medium-high. Cook until the pasta is tender, stirring occasionally, 12 to 15 minutes.
- Once the pasta is tender, check the seasoning. Serve immediately in large bowls. Garnish with Parmigiano-Reggiano cheese, a drizzle of olive oil, and red pepper flakes.
Nutrition Facts : Calories 293.3 calories, Carbohydrate 34.5 g, Cholesterol 25.3 mg, Fat 10 g, Fiber 5.6 g, Protein 16.9 g, SaturatedFat 2.9 g, Sodium 1761.5 mg, Sugar 3.3 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
DALMATIAN BEANS AND NOODLES ("PASTA - FAZOL")
This is one of the typical Dalmatian lunches. It is very popular among working class; dock workers, shipyard workers and similar occupations where hard labor is needed. Avoid canned beans, use dry one.
Provided by nitko
Categories Stew
Time 1h20m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak beans overnight. Cook beans in water 20 minutes, remove the beans and wash in cold water.
- Put beans into beef stock and cook for 20 minutes.
- Cut bacon into small cubes, finely mince onion and fry them to soften onion. Add bacon and onion into beans. Season with salt and pepper. Add bay leaf and celery leaves.
- Add macaroni, minced garlic and tomato and cook until all ingredients are soft. At the end add minced parsley leaves.
Nutrition Facts : Calories 467.8, Fat 20.9, SaturatedFat 6.9, Cholesterol 78, Sodium 1972.7, Carbohydrate 49.6, Fiber 3.2, Sugar 2.9, Protein 19.8
PASTA FAZOOL
My Grandma's recipe that has been passed down for many years. It is a tomato based soup with Ditalini pasta, tiny meatballs, and great northern beans. I make several gallons for a church election supper once a year, and very seldom is there any left! My grandma could cook an old shoe and make it taste super.
Provided by Papa Di
Categories Meat
Time 2h30m
Yield 6-10 serving(s)
Number Of Ingredients 26
Steps:
- Add the EVO, onion, garlic, carrot and celery to a 1-2 gal. cooking pot.
- Cook on medium low heat until they are soft and the onions transparent (Appr. 15-20 mins).
- While the vegetables are cooking, mix the beef, egg, onion powder, garlic powder, 2 TBS. parsley flakes, 1/2 tbs. basil, bread crumbs, 2 Tbs. parseman cheese, S & P. Shape into tiny meatballs (Appr. 1/2 " in diameter) are fry until done. You may need to cook several batches, depending on the size of your skillet.
- After the vegetables have cooked, add the tomatoes, tomato paste, beef broth, and the rest of the parmesan cheese, parsley, basil, oregano, rosemary, bay leaf, sugar, & baking soda. Stir occasionally until foam disappears from the baking soda.
- Cook until well mixed and add the meatballs.
- Simmer for 1 to 1-1/2 hours and then add the beans. Simmer for another 30 to 45 minutes. Add water to the soup if it seems to get too thick.
- While the soup is simmering, Cook the ditalini noodles until they are a-denti. DO NOT OVERCOOK!
- Add the pasta to the soup just before serving. Do not add the pasta to the soup too soon! The longer the soup cooks with the noodles, the larger the noodles get.
- Serve with a crusty bread, green salad, and extra Parmesan cheese.
- Measurements are not brain surgery. Be close, and you cannot make a mistake. ENJOY!
Nutrition Facts : Calories 758.9, Fat 32.9, SaturatedFat 7.6, Cholesterol 76.7, Sodium 1521.9, Carbohydrate 92.8, Fiber 19.7, Sugar 14.2, Protein 31.2
PASTA FAZOOL CASSEROLE
Provided by Lydia Ravello
Categories Bean Beef Herb Pasta Tomato Bake Sauté Sausage Bon Appétit North Carolina
Yield Serves 8
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Sauté first 6 ingredients in heavy large saucepan over medium-high heat until sausage and beef are brown, crumbling with fork, about 5 minutes. Add tomatoes, tomato paste and cayenne and simmer 5 minutes, breaking up tomatoes with back of spoon. Add kidney beans and heat through. Season with salt and pepper. Add mostaccioli, Parmesan and parsley and toss to combine. Transfer to 9x13-inch baking dish. Sprinkle with cheese. Bake until cheese melts, about 30 minutes.
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