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.
LENA'S PASTA FAZUL
My version of a classic. Cannellini beans, tomatoes and pasta. Healthy and satisfying.
Provided by Lorna
Categories Italian Recipes
Yield 5
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil until hot in a large skillet over medium heat. Add garlic, onion, carrot, parsley, basil, oregano and red pepper. Saute until onions become tender.
- Stir in the tomatoes plus 1/2 cup of their can juices. Season to taste with salt and pepper. Reduce heat to medium-low. Cover and stir frequently for 10 minutes or until the carrots are tender. Stir in the cannellini beans, cover and simmer for 20 minutes.
- Cook pasta in 4 quarts of boiling salted water until al dente. Drain and toss pasta with 2 tablespoons olive oil and Parmesan cheese. Add pasta to cannellini bean mixture and toss to combine. Serve immediately.
Nutrition Facts : Calories 594.1 calories, Carbohydrate 84.3 g, Cholesterol 69.8 mg, Fat 20.1 g, Fiber 11.8 g, Protein 21.4 g, SaturatedFat 3.4 g, Sodium 319.4 mg, Sugar 6.2 g
LENA'S PASTA FAZUL
My version of a classic. Cannellini beans, tomatoes and pasta. Healthy and satisfying.
Provided by Lalena
Categories Italian Recipes
Yield 5
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil until hot in a large skillet over medium heat. Add garlic, onion, carrot, parsley, basil, oregano and red pepper. Saute until onions become tender.
- Stir in the tomatoes plus 1/2 cup of their can juices. Season to taste with salt and pepper. Reduce heat to medium-low. Cover and stir frequently for 10 minutes or until the carrots are tender. Stir in the cannellini beans, cover and simmer for 20 minutes.
- Cook pasta in 4 quarts of boiling salted water until al dente. Drain and toss pasta with 2 tablespoons olive oil and Parmesan cheese. Add pasta to cannellini bean mixture and toss to combine. Serve immediately.
Nutrition Facts : Calories 594.1 calories, Carbohydrate 84.3 g, Cholesterol 69.8 mg, Fat 20.1 g, Fiber 11.8 g, Protein 21.4 g, SaturatedFat 3.4 g, Sodium 319.4 mg, Sugar 6.2 g
LENA'S PASTA FAZUL
My version of a classic. Cannellini beans, tomatoes and pasta. Healthy and satisfying.
Provided by Lalena
Categories Italian Recipes
Yield 5
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil until hot in a large skillet over medium heat. Add garlic, onion, carrot, parsley, basil, oregano and red pepper. Saute until onions become tender.
- Stir in the tomatoes plus 1/2 cup of their can juices. Season to taste with salt and pepper. Reduce heat to medium-low. Cover and stir frequently for 10 minutes or until the carrots are tender. Stir in the cannellini beans, cover and simmer for 20 minutes.
- Cook pasta in 4 quarts of boiling salted water until al dente. Drain and toss pasta with 2 tablespoons olive oil and Parmesan cheese. Add pasta to cannellini bean mixture and toss to combine. Serve immediately.
Nutrition Facts : Calories 594.1 calories, Carbohydrate 84.3 g, Cholesterol 69.8 mg, Fat 20.1 g, Fiber 11.8 g, Protein 21.4 g, SaturatedFat 3.4 g, Sodium 319.4 mg, Sugar 6.2 g
LENA'S PASTA FAZUL
My version of a classic. Cannellini beans, tomatoes and pasta. Healthy and satisfying.
Provided by Lalena
Categories Italian Recipes
Yield 5
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil until hot in a large skillet over medium heat. Add garlic, onion, carrot, parsley, basil, oregano and red pepper. Saute until onions become tender.
- Stir in the tomatoes plus 1/2 cup of their can juices. Season to taste with salt and pepper. Reduce heat to medium-low. Cover and stir frequently for 10 minutes or until the carrots are tender. Stir in the cannellini beans, cover and simmer for 20 minutes.
- Cook pasta in 4 quarts of boiling salted water until al dente. Drain and toss pasta with 2 tablespoons olive oil and Parmesan cheese. Add pasta to cannellini bean mixture and toss to combine. Serve immediately.
Nutrition Facts : Calories 594.1 calories, Carbohydrate 84.3 g, Cholesterol 69.8 mg, Fat 20.1 g, Fiber 11.8 g, Protein 21.4 g, SaturatedFat 3.4 g, Sodium 319.4 mg, Sugar 6.2 g
LENA'S PASTA FAZUL
My version of a classic. Cannellini beans, tomatoes and pasta. Healthy and satisfying.
Provided by Lalena
Categories Italian Recipes
Yield 5
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil until hot in a large skillet over medium heat. Add garlic, onion, carrot, parsley, basil, oregano and red pepper. Saute until onions become tender.
- Stir in the tomatoes plus 1/2 cup of their can juices. Season to taste with salt and pepper. Reduce heat to medium-low. Cover and stir frequently for 10 minutes or until the carrots are tender. Stir in the cannellini beans, cover and simmer for 20 minutes.
- Cook pasta in 4 quarts of boiling salted water until al dente. Drain and toss pasta with 2 tablespoons olive oil and Parmesan cheese. Add pasta to cannellini bean mixture and toss to combine. Serve immediately.
Nutrition Facts : Calories 594.1 calories, Carbohydrate 84.3 g, Cholesterol 69.8 mg, Fat 20.1 g, Fiber 11.8 g, Protein 21.4 g, SaturatedFat 3.4 g, Sodium 319.4 mg, Sugar 6.2 g
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