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 FAZUL
The classic cannellini bean, tomato and pasta dish. Hearty and satisfying.
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Yield 5
Number Of Ingredients 13
Steps:
- In a large skillet, saute garlic, onion, carrot, parsley, basil and oregano in olive oil until onions are tender.
- Add the tomatoes plus 1/4 cup of the can juices and the salt and pepper. Cover and stir frequently, simmering for 10 minutes or until vegetables are tender. Add the cannellini beans and cover. Simmer for 20 minutes.
- Cook macaroni according to package directions, drain and toss with butter and Parmesan cheese. Add to cannellini bean mixture. Serve immediately with additional Parmesan cheese, if desired.
Nutrition Facts : Calories 452.3 calories, Carbohydrate 59.3 g, Cholesterol 15.7 mg, Fat 17.7 g, Fiber 7.9 g, Protein 15.7 g, SaturatedFat 5.3 g, Sodium 227.9 mg, Sugar 5 g
PASTA "FAZOOL"
Provided by Jeff Mauro, host of Sandwich King
Time 1h5m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook the pancetta in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta to paper towels to drain, reserving the fat in the pot.
- Add the onion, Italian seasoning, red pepper flakes and a couple pinches of salt to the pot and saute, stirring frequently, until the onion is translucent, 8 to 10 minutes. Add the garlic and saute until fragrant, about 15 seconds.
- Deglaze the pot with the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon.
- Add the chicken stock, beans, tomatoes and 1 cup water to the pot. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, about 30 minutes.
- Puree the soup with an immersion blender, about 30 seconds, keeping at least half of the beans intact (or puree in a regular blender, then return to the pot). Add the pasta and cook until al dente, 8 to 12 minutes. Stir in the pancetta and half each of the parmesan and basil. Adjust the seasoning, if necessary, and garnish with the remaining parmesan and basil.
- Serve with Soppressata Sandwiches.
- Split open and quarter 1 baguette. Layer thick slices of sharp provolone and thinly sliced soppressata on the bread. Add some baby arugula and drizzle with sweet Italian vinaigrette.
EASY PASTA FAGIOLI
Typical Italian hearty winter fare done easy! Serve in bowls with a grating of Romano or Parmesan cheese, crusty bread and salad.
Provided by Cindy
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes.
- Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
- Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 60.7 g, Cholesterol 2.4 mg, Fat 5.1 g, Fiber 9.4 g, Protein 13.4 g, SaturatedFat 0.6 g, Sodium 1881.5 mg, Sugar 11.4 g
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
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PASTA FAZOOL RECIPE - COOKING FOR KEEPS
From cookingforkeeps.com
Cuisine ItalianTotal Time 35 minsCategory SoupCalories 407 per serving
- Heat a large skilet to a medium heat. Add olive oil. Once the oil is hot. Add the sausage you removed from casings. Let the sausage brown and then use a wooden spoon to break the sausage up into small pieces.
- Once the sausage is brown, reduce the heat to medium low and add onion, garlic, carrot, and celery. Stir to combine. Season with a little bit of salt and pepper. Cook for 1-2 minutes just until coated in the sausage and ever-so-lightly softened.
- Using a fork, gently mash about 1/4 of the white beans. Add thyme, white beans, canned tomatoes, tomato paste, canned tomatoes, 3 3/4 cup chicken stock, 1 teaspoon of salt, and parmesan cheese rind to the veggies. Bring to a boil and reduce to a simmer. Simmer for 7-8 minutes until the white beans start to soften and thicken the soup. Stir halfway through.
- Stir in the pasta. Continue to simmer until the pasta is aldente. Stir every minute or so to prevent the pasta and veggies from sticking to the bottom of the pot. It will be thick, so if you leave it alone too much, it will stick. If the stew is thicker than you'd like, add the remaining 1/4 cup of chicken broth (or more).
EASY PASTA FAZOOL RECIPE. LEARN TO MAKE PASTA FAGIOLI …
From italiankitchenstories.com
4/5 (1)Estimated Reading Time 7 mins
- Place the dried beans in the cold water and leave them overnight to get soaked. Add Bicarbonate to the beans.
- Next day you will drain the beans and place them in the pot you will cook them in and cover with cold water.
- Cook the beans over medium heat for 30 min or until you have noticed that they have become soft. Remove with the spoon all foam that will float on the surface.
- Take 1/3 of the beans our from the pot and mash them to get nice creamy texture. I have used plate and a fork but you can also use hand blender to do it faster.
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