Italian Beans And Pasta Recipes

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ONE-POT ITALIAN BEAN AND SAUSAGE PASTA



One-Pot Italian Bean and Sausage Pasta image

Pasta lovers in search of a different twist on your favorite dish, look no further. This one-pot pairs campanelle pasta with spicy Italian sausage and creamy cannellini beans in a tomato sauce that's guaranteed to warm you up on a cold night.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
4 (4 oz each) spicy Italian sausage links
8 oz uncooked campanelle pasta (2 3/4 cups)
2 cups Progresso™ chicken broth (from 32-oz carton)
2 tablespoons Muir Glen™ organic tomato paste (from 6-oz can)
1/2 teaspoon salt
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
1/2 cup grated Parmesan cheese (2 oz)

Steps:

  • In 12-inch nonstick skillet, heat oil over medium heat. Add sausages; cook 4 to 6 minutes, turning occasionally, until sausages are browned on all sides. Add pasta, chicken broth, tomato paste and salt. Heat to boiling; cover, reduce heat and cook 9 to 11 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
  • Remove skillet from heat. Remove sausages, cut into 1/2-inch slices, and return to skillet with crushed tomatoes and beans. Cook over medium heat 3 to 4 minutes, stirring occasionally, until hot. Stir in Parmesan cheese, and serve.

Nutrition Facts : Calories 740, Carbohydrate 78 g, Cholesterol 55 mg, Fat 1/2, Fiber 8 g, Protein 37 g, SaturatedFat 11 g, ServingSize 2 1/4 Cups, Sodium 1910 mg, Sugar 10 g, TransFat 0 g

PASTA AND BEANS



Pasta and Beans image

This recipe is so quick and has been in my Italian family for years!

Provided by JENNIFER75

Categories     Main Dish Recipes     Pasta

Time 20m

Yield 4

Number Of Ingredients 6

1 ½ tablespoons extra virgin olive oil
1 onion, chopped
2 tomatoes, chopped
1 (15 ounce) can cannellini beans
2 cups penne pasta
salt to taste

Steps:

  • In a medium size saucepan heat the olive oil. Saute onion until tender. Stir in tomatoes and entire can of beans. Let simmer for 10 minutes.
  • Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Mix pasta with bean mixture and salt as desired.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 46 g, Fat 6.4 g, Fiber 6.1 g, Protein 9.8 g, SaturatedFat 0.9 g, Sodium 227.5 mg, Sugar 4 g

ITALIAN PASTA AND BEANS (PASTA FAGGIOLI)



Italian Pasta and Beans (Pasta Faggioli) image

A totally vegetarian, healthy dish that is delicious and comforting. Loaded with fiber, low in fat and calories...healthy doesn't get much better than this! Serve with crusty Italian or French bread :)

Provided by Karen..

Categories     Stew

Time 55m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 13

1 cup ditalini or 1 cup elbow macaroni, uncooked
1 tablespoon olive oil or 1 tablespoon vegetable oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
1 can cannellini beans, drained and rinsed (white kidney beans)
1 (14 1/2 ounce) can diced tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups water
1/4 cup grated parmesan cheese or 1/4 cup locatelli cheese
1/4 cup chopped fresh parsley

Steps:

  • Cook pasta as box instructs, in boiling salted water.
  • While pasta is cooking, heat oil in a large saucepan over medium heat until hot.
  • Add onion, carrot and celery and cook for 15 minutes or until tender, stirring occasionally.
  • Add garlic and cook one minute more.
  • Add beans, tomatoes, salt, pepper, and water and heat to boiling over high heat.
  • Reduce heat to low-med heat and simmer, uncovered for 20 minutes.
  • Stir in drained pasta, cheese and parsley and cook until heated through.

PASTA AND BEANS: PASTA E FAGIOLI



Pasta and Beans: Pasta e Fagioli image

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

2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped
Two 4 to 6-inch sprigs rosemary, left intact
One 4 to 6-inch sprig thyme with several sprigs on it, left intact
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
Two 15-ounce cans cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken stock
1 1/2 cups ditalini
Grated Parmigiano or Romano, for the table
Crusty bread, for mopping

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

ITALIAN BEANS AND PASTA



Italian Beans and Pasta image

"This hearty recipe calls for convenient pantry items, so it's extremely easy to prepare," writes Judy Henfey of Austin, Texas. "It's best served with warm bread on a cool, crisp day."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 10

2 cans (14-1/2 ounces each) stewed tomatoes, cut up
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 jar (14 ounces) spaghetti sauce
2 celery ribs, sliced
1 small onion, chopped
Pepper to taste
1/4 teaspoon garlic salt or garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried parsley flakes
Hot cooked pasta

Steps:

  • In a large saucepan, combine the tomatoes, beans, spaghetti sauce, celery, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 2 minutes or until vegetables are tender. Serve over pasta.

Nutrition Facts : Calories 205 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 360mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 9g fiber), Protein 8g protein. Diabetic Exchanges

ITALIAN BEAN & SAUSAGE PASTA



Italian Bean & Sausage Pasta image

I got this off the back of a can of Italian Green beans. It is a quick one-pan meal and does not take too much time or heat up the house too much if made in the summer.

Provided by AZPARZYCH

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups dried rotini pasta
6 ounces smoked sausage (halved lengthwise and sliced)
1 (14 1/2 ounce) can cut Italian cut green beans (drained)
1 (14 1/2 ounce) can italian recipe stewed tomatoes (undrained)
2 ounces parmesan cheese (shaved or grated)

Steps:

  • Cook pasta according to box and drain.
  • Cooked slices sausage in large skillet over medium-high heat until browned.
  • Stir in beans and undrained tomatoes.
  • Bring to boil and then reduce to low.
  • Simmer uncovered 3-5 minutes
  • Stir in pasta and cook until heated through 2-3 minutes.
  • Top with cheese after plated.

Nutrition Facts : Calories 455.2, Fat 18, SaturatedFat 6.9, Cholesterol 40, Sodium 844.7, Carbohydrate 53.9, Fiber 5.6, Sugar 9.2, Protein 20.6

PASTA AND BEANS (PASTA E FAGIOLI)



Pasta and Beans (Pasta e Fagioli) image

Provided by Food Network

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 7

1/4 cup olive oil
2 large cloves garlic, minced
1/8 teaspoon hot red pepper flakes
3 peeled plum tomatoes, crushed, from a can
1/2 teaspoon salt
2 1/2 to 3 cups cooked cannelloni beans, cooking water reserved
1 pound cooked ditalini pasta, cooking water reserved

Steps:

  • In a 3-quart saucepan, combine the oil, garlic, and hot pepper flakes over medium-low heat. As soon as the garlic begins to color, add the tomatoes and salt. With a wooden spoon, break up the larger pieces of tomato. Increase the heat slightly and sizzle for about 5 minutes. Stir in the cooked beans and enough bean water to cover. Bring to a boil, stirring frequently. Lower the heat and simmer gently for 5 minutes. Stir in the cooked pasta and simmer gently over medium heat for 2 minutes. Add reserved pasta water if necessary.

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Top Asked Questions

How to cook beans and pasta in the oven?
Add the boiled beans and cook over medium heat for about 1 minute. Add one glass of water and a pinch of salt, then cover with a lid and cook for about 10 minutes. Finally add 1 glass of water, bring to a boil and then add the pasta. Cook the pasta al dente following the cooking times on the package.
How to cook beans and pasta in a crock pot?
Directions. Stir in the cooked beans and enough bean water to cover. Bring to a boil, stirring frequently. Lower the heat and simmer gently for 5 minutes. Stir in the cooked pasta and simmer gently over medium heat for 2 minutes. Add reserved pasta water if necessary. This recipe was provided by a chef, restaurant or culinary professional.
Why Italian pasta and beans?
The Italian tradition is rich with pasta and beans recipes, which depend on the region they belong to, but which are also transmitted from generation to generation. A recipe so loved that we have a summer version, made with fresh beans.
What is Tuscan white bean pasta?
This Tuscan White Bean Pasta is definitely my type of recipe. It’s quick, uses a lot of fresh ingredients, is very filling, and flavorful. This pasta packs protein (white beans and parmesan), veggies (tomatoes and spinach), and carbohydrates (pasta), making it a great one-dish meal.

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