New York Fire Station Pasta E Fagioli Recipes

PASTA E FAGIOLI

Steps:

• Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.
• Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.
• Add the pasta and beans and cook for 5 minutes.
• Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the pureed mixture into the skillet. Cook over medium heat until the mixture is hot.

PASTA E FAGIOLI

Steps:

• Cover the beans with water, and add the baking soda, half the celery stalk and the bay leaf. Soak them for 24 hours.
• Drain and rinse well. Place in a pot and add cold water to two inches above the beans. Add the rest of the celery, the onion, tomatoes, and 1 tablespoon of olive oil. Bring to a boil, then reduce heat and simmer until the beans are tender, about 1 hour 20 minutes.
• Bring a large pot of lightly salted water to a boil. Meanwhile, drain the beans, reserving 1 cup of the cooking liquid. Discard the celery, onion, and bay leaf. In a soup pot over low heat, sauté the garlic in 1 tablespoon of the olive oil for 1 minute, add 2 tablespoons parsley, and continue to sauté until garlic is light brown, 1 or 2 more minutes. Add the beans and 1/2 cup of their cooking liquid, mashing a few beans with a fork to give the soup body. Bring to a simmer.
• When the water has reached a boil, add the pasta and cook for half the time called for on the package. Drain the pasta and add it to the beans, reserving the cooking water. Raise the heat under the soup pot to medium and cook until the pasta is al dente, adding enough reserved pasta water or bean cooking liquid to make a thick broth.
• Ladle into bowls, garnish with parsley and pepper, and drizzle with remaining 1 tablespoon olive oil. Serve immediately or the pasta will absorb the broth.

PASTA E FAGIOLI

Steps:

• Combine the onion, celery, carrot and oil in a medium saucepan. Cook over medium-low heat for 5 minutes. Add the tomatoes with their juices, bay leaf, rosemary sprig and 3 cups of the broth. Bring to simmer and cook for 30 minutes. Discard the bay leaf and rosemary sprig. Add the remaining cup of broth and the pasta. Add the beans and simmer gently until the pasta is cooked through, about 12 minutes.
• Taste the soup and adjust for seasoning with salt and pepper. Ladle into bowls and sprinkle with cheese.

PASTA E FAGIOLI

Steps:

• Soak the Borlotti beans in water to cover overnight.
• Heat the olive oil and cook the prosciutto ends for five minutes. Add the onion, garlic, celery and carrot and cook for 10 minutes.
• Add the tomatoes with their juice, the beans and the stock. Bring to boil. Turn down the heat and simmer for 25 minutes. Season to taste with salt and pepper and continue cooking until the beans are soft (about 20 more minutes).
• In a food processor, puree half the beans with some of their cooking liquid and return puree to the saucepan. Check density of the soup and add stock if it is too thick.
• Meanwhile, in a separate pan, cook the penne in boiling salted water until it is barely al dente. Drain it and add it to the soup. Correct the seasoning.
• Serve the soup in individual heated bowls with a helping of extra-virgin olive oil swirled into each portion, along with a handful of chopped greens. Pass the Parmesan cheese separately.

PASTA E FAGIOLI

Steps:

• In a large pot, heat up the extra-virgin olive oil and saute the garlic, onion, carrot, celery, and pancetta for 5 minutes. Add the fresh sage and rosemary, allowing the olive oil to absorb the flavors of the herbs. Season with salt and pepper to taste.
• Add the beans and cook for a few minutes. With the back of a fork, mash up a quarter of the beans and add 1 cup water. Break the uncooked spaghetti into thirds using your hands and add into pot. Stir for about a minute. Add the remaining 3 1/2 cups water and bring to a boil. Cook for about 15 minutes, allowing the water to reduce until it becomes a thick consistency.
• Let rest for 10 minutes off the heat. Add the freshly grated Parmigiano cheese, parsley, and finish with a drizzle of extra-virgin olive oil. Serve warm.

PASTA FAGIOLI

Steps:

• In a heavy-bottomed soup pot, heat the olive oil over medium heat until hot, but not smoking. Add the onions, carrots and celery, searing the vegetables until the carrots have browned, 2 to 3 minutes. Reduce the heat to medium-low, then add the stock, beans, red pepper, garlic, and salt and pepper to taste. Simmer until the vegetables and beans soften, about 20 minutes. Then add the pork, tomatoes and parsley and allow the soup to cook until the tomatoes have softened, an additional 10 minutes. Finally, reduce the heat to low and add the pasta, cheese, oregano and basil to the soup to finish for 20 to 30 minutes.

PASTA E FAGIOLI RECIPE BY TASTY

Steps:

• Sauté whole garlic, fresh rosemary shallot and carrot in some olive oil until soft.
• Then add tomato sauce, mix and add half of the cooked beans. Now add vegetable stock and bring to a boil.
• Add your pasta and make sure it's submerged. Add more if it absorbs too much. Cook for 10-12 minutes (check the package). When the pasta is al dente. turn the heat on high so some of the water evaporates (it should not be too much like a soup, but it should be creamy).
• At this point add the blended beans and mix to combine. Remove whole garlic and rosemary. Season to taste with salt and pepper.
• Serve.

PASTA E FAGIOLI ALA WEEBLE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in the ditalini, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes; drain.
• Heat olive oil in a large pot over medium heat; stir in onion and bacon and saute until onions are soft, about 5 minutes. Stir garlic into onion mixture; cook over medium-low heat just until fragrant, about 1 minute.
• Stir chicken broth, beans, tomato paste, and chile pepper into onion-bacon mixture; bring to a simmer and cook until fully heated through, about 10 minutes. Stir ditalini and parsley into the soup; season with salt and pepper. Sprinkle each serving with Romano cheese.

PASTA FAGIOLI

Steps:

• Put the beans in a large pot of water. Wrap celery greens, leek, parsley, bay leaf and peppercorns in cheesecloth to make a bouquet garni, and add to pot. Add salt and cloves of garlic.
• Bring to a boil, then lower heat and simmer until tender, about an hour. Drain beans. Remove garlic and bouquet garni.
• Heat 1 tablespoon of the olive oil in a large pot, add chopped garlic and half of the beans. Heat for a few seconds, then add the canned and fresh tomatoes. Cook for about 20 minutes. Then, in a food processor, puree the sauce and return to pan.
• Bring large pot of water to boil and add pasta.
• Meanwhile, heat the remaining olive oil and saute the celery over medium heat for about five minutes, until tender.
• When the pasta is not quite cooked, drain almost completely, saving about 1/2 cup of the cooking liquid. Add the pasta and liquid to the sauce, as well as the rest of the beans and the celery ribs. Cook for 5 or 10 minutes more, until the pasta is done. Add the cheese. At the table, top with more grated cheese to taste.

PASTA E FAGIOLI

Steps:

• Heat the oil in a large saucepan over a medium heat and fry the onion, celery and carrots for 10 mins until lightly golden. Add the garlic, rosemary and bay and fry for a minute more.
• Add the stock and chopped tomatoes and bring to a simmer. Tip in the Napolina cannellini beans, bring back to a simmer and cook for 5 mins. Roughly mash with a potato masher to break up some of the beans (or pulse once with a hand blender) - this will thicken the soup slightly. Season well.
• Add the pasta and cavolo nero, then simmer for 4-6 mins more until the pasta and greens are tender. Taste for seasoning, then remove and discard the rosemary sprigs and bay. Serve the soup in warmed bowls with a drizzle more olive oil and a grating of parmesan.

PASTA E FAGIOLI

Steps:

• Make the simmered beans as directed, changing only the amount of beans (use 2 quarts water). Remove onion and bay leaf, using tongs or a slotted spoon, as directed. Place a strainer over a bowl and drain beans. Measure broth and top up with enough water to make 6 cups.
• Heat oil over medium heat in a large, heavy casserole or Dutch oven and add chopped onion. Cook, stirring, until just tender, about 5 minutes. Add rosemary and garlic and stir together for another minute, until garlic is fragrant. Stir in tomatoes, add sugar, salt and pepper, and cook, stirring often, until tomatoes have cooked down and the mixture is very fragrant, 10 to 15 minutes.
• Add broth from the beans, tomato paste, hot pepper, bouquet garni, and salt to taste and bring to a boil. Reduce heat, cover and simmer 30 minutes. Stir in beans and heat through. Taste and adjust salt.
• 10 to 15 minutes before serving, stir in pasta. When it is cooked al dente, taste and adjust seasonings, stir in parsley, and serve, passing Parmesan in a bowl.