PASTA AND BEANS
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
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
PASTA E FAGIOLI (ITALIAN PASTA AND BEANS)
Pasta e fagioli means "pasta and beans" in Italian-this recipe is much more than that! This hearty vegetarian stew is full of irresistible fresh flavor. It's vegan, too, as long as you don't top it with cheese. Recipe yields 6 bowls or 8 cups of soup.
Provided by Cookie and Kate
Categories Stew
Time 1h
Number Of Ingredients 19
Steps:
- In a large Dutch oven or soup pot over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the chopped onion, carrot, celery, 1/2 teaspoon of the salt, and about 10 twists of black pepper. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 6 to 10 minutes.
- Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling all over. Add the broth, water, bay leaves, oregano, and red pepper flakes.
- Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, and reducing the heat as necessary to maintain a gentle simmer.
- Use a heat-safe measuring cup to transfer about 1 1/2 cups of the soup (avoiding the bay leaves) to a blender. Add about 3/4 cup of the drained beans. Securely fasten the lid and blend until completely smooth, being careful to avoid hot steam escaping from the lid. Pour the blended mixture back into the soup.
- Add the remaining beans, pasta, kale and parsley to the simmering soup. Continue cooking, stirring often to prevent the pasta from sticking to the bottom of the pot, for about 20 minutes, or until the pasta and greens are pleasantly tender.
- Remove the pot from the heat, then remove and discard the bay leaves. Stir in the lemon juice, the remaining tablespoon of olive oil, and remaining 1/4 teaspoon salt. Taste and season with more salt (I usually add another 1/4 teaspoon) and pepper until the flavors really sing. Garnish bowls of soup as desired, and serve.
- Leftovers taste even better the next day. Allow leftover soup to cool to room temperature, then cover and refrigerate for up to 5 days. Or, freeze leftover soup in individual portions and defrost as necessary.
Nutrition Facts : ServingSize 1 bowl, Calories 319 calories, Sugar 7.4 g, Sodium 1376.1 mg, Fat 10.3 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 47.2 g, Fiber 9.7 g, Protein 12.8 g, Cholesterol 0 mg
PASTA AND BEANS | PASTA E FAGIOLI RECIPE
Pasta and beans soup is a recipe that includes different variations and seasonings, based on regional origin. There are those who use ham, some lard and some still use rind (for the very famous variant of pasta and beans with pork rinds, Roman style). Among the aromatic herbs we have bay leaf, thyme, parsley, marjoram, rosemary. Speaking of tomatoes: you will find versions with tomato passata, tomato paste or with fresh tomatoes, such as the Neapolitan one. Finally, the beans: must be previously cooked. You can use canned beans, dried or fresh beans. Here is the most famous, easy-to-make pasta and beans recipe.
Provided by Recipes from Italy
Categories soup recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Cook the beans. Dice carrot and celery, then chop the onion and set aside
- In a large soup pot, sauté over medium heat in 6 tablespoons of the extra virgin olive oil, the garlic cloves, the sprig of rosemary and the sage leaves
- When the garlic is golden (2/3 minutes), remove it from the soup pot; remove the sage and rosemary as well. Add the chopped onion, carrot and celery you set aside. Cook for about 5 minutes on medium heat, stirring often. Add the cooked beans, mix and let them flavor
- Add the tomato passata and stir. Then Pour in the hot broth and add the bay leaves. Mix and cook over medium heat covered with a lid for about 20 minutes
- Transfer 3 or 4 ladles of the soup (avoiding the bay leaves) to a blender. Blend until completely smooth. Pour the blended mixture in a bowl and set aside
- Add pasta to the simmering soup. Continue cooking until the pasta is cooked al dente
- Add the blended mixture, season with salt if necessary and mix. Serve pasta and beans with a sprinkling of freshly ground black pepper and a drizzle of extra virgin olive oil
Nutrition Facts : ServingSize 100g, Calories 115 cal
ITALIAN PASTA AND BEANS (PASTA FAGGIOLI)
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
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.
ITALIAN BEANS AND PASTA
"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
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
PASTA AND BEANS (PASTA E FAGIOLI)
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.
PASTA AND BEANS: PASTA E FAGIOLI
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
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 PASTA AND BEAN CASSEROLE
I love to cook for my family and making this recipe is very simple and tasty. It make a large amount for a large family.-George Morants, Cromwell, Connecticut
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8-10 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute first six ingredients, crumbling with a fork, until the meat is browned and done. Drain. Add tomatoes, tomato paste, salt, pepper and kidney beans; heat through. , Add pasta, Parmesan cheese and parsley; toss well. Spoon into a greased shallow 4-qt. baking dish; sprinkle with Fontina or mozzarella cheese. Bake, uncovered, at 375° for 30 minutes.
Nutrition Facts : Calories 579 calories, Fat 26g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 1417mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 5g fiber), Protein 36g protein.
PASTA AND BEANS
Steps:
- Soak the cannellini beans overnight and drain.
- Pulse the bacon, garlic, and rosemary in a mini-food processor to make a fine-textured paste or pestata.
- Heat 3 tablespoons olive oil over medium heat in a large soup pot. Add the pestata, and cook until bacon has rendered its fat, about 3 to 4 minutes. Meanwhile, make a second pestata (you don't have to wash the processor) by puréeing the onion and carrot. Add the second pestata to the pot, and cook, stirring occasionally, until it has dried out and starts to stick to the bottom of the pan, about 5 minutes.
- Scrape the pestata to one side of the pan to clear a "hot spot," add the tomato paste, and let cook for a few minutes, until lightly toasted. Stir the tomato paste into the pestata, and add the drained beans, the potatoes, and the bay leaves. Pour in the water. Bring the soup to a boil, cover, and let cook at a strong simmer until beans and potatoes are tender, about 1 hour and 15 minutes, uncovering to reduce liquid about halfway through the cooking time. Stir in the salt.
- With a large wooden spoon, mash the remaining potatoes against the side of the pot to thicken the soup. Return soup to a boil, add the ditalini, and cook until pasta is al dente. Season to taste.
- Serve soup with a drizzle of olive oil and some grated cheese.
ITALIAN PASTA AND BEANS
This is an easy italian soup with pasta and beans. I make this when I only have a little time to get dinner together. It goes well with a green salad and fresh italian bread.
Provided by Chef53Kathy
Categories Beans
Time 45m
Yield 6 1 cup, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta per package directions and drain off half of the water. Saute onion and garlic in the oil. Add the parsley, salt, pepper, tomato sauce and bouillon cube and simmer for 5 minutes. Add the sauce and the beans to the pasta and water and simmer for another 5 minutes. Add the cheese and serve.
Nutrition Facts : Calories 494.8, Fat 18.7, SaturatedFat 4.6, Cholesterol 14.8, Sodium 1209.5, Carbohydrate 63.4, Fiber 8.6, Sugar 4.1, Protein 19.4
ONE-POT ITALIAN BEAN AND SAUSAGE PASTA
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
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
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