Pasta And Bean Soup With Fontina Recipes

BEAN AND PASTA SOUP

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender. , Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.

PASTA AND BEAN SOUP

Steps:

• Heat olive oil in a large heavy-bottomed pot over medium heat. Add prosciutto and cook, stirring, until prosciutto begins to render its fat, about 4 minutes.
• Add carrot, onion, celery and garlic. Season with salt and pepper, and cook, stirring, until softened but not browned, about 5 minutes. Add tomato paste, stir to coat other ingredients, and cook for 2 minutes. Add broth, one quart water and potatoes. Raise heat to high and bring to a boil, then lower heat and simmer until potatoes are very soft, about 25 minutes. Transfer potatoes to a bowl and mash them.
• Return potatoes to pot and stir them into soup. If not serving immediately, let cool, cover and refrigerate for a few days or freeze for up to 1 month. Reheat before proceeding.
• Add beans and pasta. Cook over medium heat until beans are warmed through, about 5 minutes. Stir in rosemary, crushed red pepper and cheese. Taste and adjust seasoning with salt and pepper, if necessary.
• To serve, ladle some soup into each of 8 bowls. Top with more cheese and a drizzle of extra virgin olive oil.

PASTA BEAN SOUP

Steps:

• Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease.
• Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.

BEAN & PASTA SOUP

Steps:

• Heat oil in a large stockpot over medium-high heat. Crumble ground beef into pot and cook, stirring frequently, until well browned. Remove meat, leaving excess oil in pot.
• Cook onion and garlic in oil over medium-high heat until translucent. Stir in tomatoes, kidney beans, vegetable soup mix, and water. Reduce heat, and simmer 40 minutes.
• Add pasta stars, cover, and simmer 20 minutes more, or until pasta is tender. You may add more water at any time to adjust consistency.

BEAN AND PASTA SOUP

Steps:

• In a Dutch oven or stockpot, cook bacon over medium heat until browned and crisp, stirring occasionally, about 8 minutes.
• Add onion and carrots; cook until vegetables are soft, about 5 minutes. Add garlic and rosemary; cook until fragrant, 1 minute. Season with salt and pepper.
• Stir in tomato paste, beans, broth, and 4 cups water. Bring to a boil, reduce heat, and simmer, partially covered, until soup has thickened slightly, about 10 minutes.
• With a potato masher, mash some of the beans (still in pot) to thicken soup. Add pasta; cook until al dente, about 10 minutes.
• To serve, ladle soup into bowls; sprinkle with parsley.

PASTA BEAN SOUP

Steps:

• In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes. Garnish with Parmesan cheese.

TUSCAN BEAN AND PASTA SOUP (PASTA E FAGIOLI)

Steps:

• Cut the pancetta into small cubes and cook it in the olive oil in a large pot until just beginning to brown. Add the onion, the carrot, and the celery. Cook for a few minutes and add the garlic and rosemary. Stir in the minced pepperoncino at this point, if you like some spice.
• When the vegetables are soft and lightly browned, crush the tomatoes in a food processor and add them to the pot with their juices. Simmer for a few minutes and add the drained cooked beans. Allow to cook for 10 minutes, before adding the hot stock and the seasoning. When it comes to a boil, stir in the pasta.
• Continue cooking, squashing some of the beans against the side of the pot (so that they help thicken it the stock), until the pasta is fully cooked. Just before turning the heat off, swirl in 1 TBSP. of butter and the grated cheese.
• Let the soup sit for five minutes. Taste and adjust the seasoning. The more it sits, the past absorbs more liquid and the soup thickness. If necessary, stir in some hot water or stock to thin it out. Serve with a drizzle of your best olive oil.

PASTA AND BEAN SOUP WITH FONTINA

Steps:

• Preheat the oven to 350 degrees.
• In a large, heavy pot, warm the oil over low heat.
• Add the onions and sauté until very tender, 10-15 minutes.
• Add the garlic and sauté for about 2 minutes.
• Add the pancetta and sauté for about 5 minutes.
• Add the beans, tomatoes, broth, parsley, and oregano and simmer, stirring occasionally, for about 10 minutes.
• Meanwhile, bring a large pot of water to a boil.
• Add 2 tsp salt and the pennette pasta and cook until almost al dente, about 9 minutes or according to the package directions.
• Drain and add to the soup.
• Season with salt and pepper.
• Ladle the soup into ovenproof bowls.
• Top each with a piece of toasted bread and sprinkle with cheese.
• Place on a baking sheet and bake until the cheese is completely melted, about 10 minutes; serve.

FONTINA PASTA

Steps:

• Cook pasta until just done. Don't overcook. Drain and place in large bowl.
• Over medium heat in medium sized pot melt the butter.
• Add the sliced mushrooms and saute until just browned.
• Stir in the flour and cook for approx 3 minutes or until the bitter taste of the flour is gone. Do not brown.
• Add the hot milk and cook until just thickened.
• Add the seasonings to your taste.
• Combine the sauce with 2 cups of the cheese until melted. Add to pasta in bowl and mix.
• Spray a large casserole dish with non stick coating and pour in the pasta mixture. Sprinkle on the remaining cheese.
• Cover and bake at 350°F for 25 minutes or until bubbling.

PASTA AND BEAN SOUP

Steps:

• Combine beans and water in an 8-quart heavy pot and soak, covered, 12 hours.
• Add vegetables and 1 tablespoon rosemary to pot and simmer, covered, until beans are tender, about 2 hours. Using a slotted spoon, set aside 1 heaping cup bean mixture, then reserve 2 cups cooking liquid separately. Force remaining soup through a food mill into a very large bowl.
• Cook pancetta in cleaned pot over moderate heat, stirring, until it begins to render its fat. Add remaining 1/2 tablespoon rosemary and cook, stirring, 15 seconds. Stir in puréed soup, reserved whole beans, salt, and pepper and bring to a simmer, stirring frequently and scraping bottom with a wooden spatula to keep soup from sticking to pot (thin with some of reserved bean liquid if necessary). Add pasta and simmer, stirring frequently, until pasta is cooked, about 12 minutes.
• Serve soup drizzled with olive oil.

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.

PASTA-AND-FAVA-BEAN SOUP

Steps:

• Vegetable Stock:Heat oil in a large pot over medium. Add leeks, carrots, and celery; cook, stirring occasionally, until softened, about 10 minutes. Add 10 cups water, thyme, basil, parsley, bay leaf, and peppercorns. Bring to a boil, then reduce heat to a gentle simmer and cook, uncovered, 1 hour. Season with salt.
• Strain stock through a fine sieve into a medium pot, pressing on solids to extract as much liquid as possible (you should have 7 cups); discard solids.
• Soup:Prepare ice-water bath. Bring a large pot of salted water to a boil. Add fava beans and blanch 2 minutes. Transfer to ice-water bath; drain. Remove outer skin from fava beans.
• Bring stock to a simmer over medium-high heat. Add lima beans, tomatoes, and pasta; cook, stirring occasionally, until beans are tender and pasta is al dente, about 10 minutes. Stir in fava beans; season with salt and pepper. Ladle soup into bowls; top with basil, cheese, and a drizzle of oil.