Italian Pasta And Beans Pasta Faggioli Recipes

PASTA AND BEANS | PASTA E FAGIOLI RECIPE

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

ITALIAN PASTA AND BEANS (PASTA FAGGIOLI)

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

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.

PASTA E FAGIOLI / PASTA AND BEANS

Steps:

• In a large pot add the olive oil, minced garlic, chopped onion, celery and carrots, cook until transparent.
• Then add the vegetable broth, spices, puree and beans bring to a boil, cover with a slight opening and continue to simmer over low/medium heat for approximately 20-30 minutes or until the beans are tender and the soup has thickened. Stirring occasionally.
• Once they are cooked and tender, then you can blend 1/3-1/2 the ingredients or leave as is. Add the water (taste for salt) and bring the soup to a boil then add the dry pasta. Cook until the pasta is al dente. If you find it too thick then add a little more water or broth, too thin then add less water before adding the pasta. Serve immediately sprinkled with some freshly grated parmesan cheese. Enjoy!

PASTA E FAGIOLI (ITALIAN PASTA AND BEANS)

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.

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.