Pasta E Fagiole Recipes

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PASTA E FAGIOLI



Pasta e Fagioli image

Provided by Giada De Laurentiis

Time 50m

Yield 6 servings

Number Of Ingredients 15

4 sprigs fresh thyme
1 large sprig fresh rosemary
1 bay leaf
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onion
3 ounces pancetta, chopped
2 teaspoons minced garlic
5 3/4 cups low-sodium chicken broth
2 (14.5-ounce) cans red kidney beans, drained and rinsed
3/4 cup elbow macaroni
Freshly ground black pepper
Pinch red pepper flakes, optional
1/3 cup freshly grated Parmesan
1 tablespoon extra-virgin olive oil

Steps:

  • Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.
  • Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

PASTA E FAGIOLI



Pasta e Fagioli image

This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 45m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
2 stalks celery, finely chopped
2 medium carrots, finely chopped
1 medium onion, chopped
2 cloves garlic, minced
2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 teaspoon Italian seasoning, crushed
1 (14.5 ounce) can diced tomatoes, undrained
¾ cup short tube-shaped ditalini pasta, cooked and drained
1 (15 ounce) can white kidney beans (cannellini), undrained

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.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 41.6 g, Cholesterol 2.5 mg, Fat 4.7 g, Fiber 7.5 g, Protein 8.9 g, SaturatedFat 0.6 g, Sodium 883 mg, Sugar 6.4 g

PASTA E FAGIOLI (ITALIAN PASTA AND BEANS)



Pasta e Fagioli (Italian Pasta and Beans) image

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

4 tablespoons extra-virgin olive oil, divided
1 medium-to-large yellow onion, finely chopped
2 carrots, scrubbed clean, finely chopped
2 ribs celery, finely chopped
3/4 teaspoon fine sea salt, divided
Freshly ground black pepper, to taste
4 cloves garlic, pressed or minced
1 can (15 ounces) crushed tomatoes*
4 cups vegetable broth
3 cups water
2 bay leaves
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes, omit if sensitive to spice
2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
1 cup (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta of choice
2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard greens
1/4 cup finely chopped Italian parsley
1 tablespoon fresh lemon juice (about 1/2 medium lemon)
Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil

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 E FAGIOLI



Pasta e Fagioli image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Number Of Ingredients 14

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1 tablespoon dried basil
2 teaspoons dried oregano
Dash of red pepper flakes
1 1/2 cups chopped whole tomatoes, with juices
3 cups low-sodium chicken stock, or vegetable stock
1 can northern white beans, drained and rinsed
1 cup tiny pasta shells (ditalini)
2 tablespoons fresh chopped parsley
Freshly grated Parmesan and black pepper for garnish

Steps:

  • In a large heavy pot, heat olive oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, celery, and carrots and cook for 3 minutes. Add dried basil, oregano, and red pepper flakes and toss to coat. Stir in tomatoes and stock and bring to a boil. Reduce heat and simmer for 30 minutes. If necessary add an additional cup of stock or water and stir in beans and tiny pasta. Simmer for 6-8 minutes or until pasta is tender. Stir in parsley and serve hot with grated Parmesan and ground black pepper.

PASTA E FAGIOLI



Pasta e Fagioli image

A dish of many names - pasta e fagioli, pasta fagioli, or pasta fazool - this classic Italian soup of beans and short pasta with tomatoes and vegetables is a tried and tested favorite.

Provided by Hank Shaw

Categories     Soup     Stew     1-Pot     Budget     Comfort Food     Pantry Meal

Time 50m

Yield 6

Number Of Ingredients 13

3 tablespoons extra virgin olive oil
1 cup chopped onion
1 large carrot, peeled and chopped
1 large celery stalk, chopped
2 large garlic cloves, minced
1/4 teaspoon chili flakes
1 teaspoon Italian seasoning
6 cups chicken (or vegetable stock for a vegetarian option)
1 cup chopped peeled tomatoes, fresh or canned
1/2 pound ditalini pasta
2 15-ounce cans cannellini or borlotti beans, drained and rinsed (or 3 1/2 cups freshly cooked beans )
1/4 cup chopped parsley
Kosher salt and black pepper to taste

Steps:

  • Sauté the vegetables: Heat the olive oil in a large pot over medium-high heat. Sauté the onion, carrot and celery for 2 to 3 minutes, until its soft and translucent. Add the garlic, chili flakes and Italian seasoning and sauté another minute.
  • Add the stock, tomatoes, and pasta: Add the chicken stock and tomatoes and bring to a boil. Add the pasta and keep the soup at a strong simmer.
  • Add the beans and parsley: When the pasta is al dente, add the beans and cook another 2 to 3 minutes. Turn off the heat and stir in the parsley. Add salt and black pepper to taste.

Nutrition Facts : Calories 398 kcal, Carbohydrate 57 g, Cholesterol 7 mg, Fiber 9 g, Protein 20 g, SaturatedFat 2 g, Sodium 893 mg, Sugar 8 g, Fat 11 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

PASTA E FAGIOLI



Pasta e Fagioli image

An easy Pasta e Fagioli recipe that can be prepared in 45 minutes or less.

Categories     Soup/Stew     Bean     Pasta     Tomato     Quick & Easy     Fall     Gourmet

Yield Makes about 3 cups, serving 2 as a main course

Number Of Ingredients 11

2 slices of bacon, chopped
1 small onion, chopped fine
1 garlic clove, minced
1 small rib of celery, chopped fine
1 carrot, sliced thin
1 1/2 cups chicken broth
a 16-ounce can white beans, rinsed well and drained
a 16-ounce can tomatoes, drained and chopped
1/3 cup tubetti or other small tubular pasta
2 tablespoons minced fresh parsley leaves
freshly grated Parmesan as an accompaniment

Steps:

  • In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp, pour off all but 1 tablespoon of the fat, and in the remaining fat cook the onion and the garlic, stirring, until the onion is softened. Add the celery, the carrot, and the broth and simmer the mixture, covered, for 5 minutes. In a bowl mash 1/3 cup of the beans, stir them into the bacon mixture with the remaining whole beans and the tomatoes, and simmer the mixture, covered, stirring occasionally, for 5 minutes. Stir in the tubetti, simmer the soup, covered, for 10 minutes, or until the pasta is al dente, and if desired thin the soup with water. Let the soup stand off the heat, covered, for 5 minutes, stir in the parsley, and serve the soup in bowls sprinkled with the Parmesan.

PASTA E FAGIOLI (ITALIAN SOUP) WITH ITALIAN SAUSAGE



Pasta E Fagioli (Italian soup) with Italian Sausage image

A delicious version of this popular Italian soup. Adding the sausage (regular or turkey) makes it a satisfying meal if served with a nice warm baguette.

Provided by PanNan

Categories     European

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 carrot, peeled & chopped
1 stalk celery, chopped
1 lb sweet Italian sausage links or 1 lb hot Italian sausage, casing removed and crumbled (can use turkey sausage)
2 teaspoons dry oregano
1 tablespoon dry basil
1 -2 teaspoon red pepper flakes, to taste
1 1/2 cups canned chopped tomatoes with juice
3 -4 cups vegetable stock or 3 -4 cups chicken stock
1 can progresso cannellini beans
1 cup ditalini or 1 cup small shell pasta
2 tablespoons chopped flat leaf parsley
parmesan cheese

Steps:

  • Heat olive oil in a large heavy pot over medium high heat.
  • Cook onion in oil 2 minutes.
  • Stir in garlic, celery and carrots and cook for 3 minutes.
  • Add and brown crumbled sausage.
  • Add basil, oregano and red pepper.
  • Toss to coat.
  • Stir in tomatoes and stock.
  • Bring to a boil.
  • Reduce heat and simmer 30 minutes.
  • If necessary, add an additional cup of stock or water and stir in beans and tiny pasta.
  • Simmer for 6- 8 minutes or until pasta is tender.
  • Stir in parsley and serve hot with grated Parmesan cheese.

SLOW-COOKER PASTA E FAGIOLI



Slow-Cooker Pasta e Fagioli image

This chunky soup is good to the last spoonful. It's my go-to recipe because it's so hearty and we all always want more. -Penny Novy, Buffalo Grove, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 14

1 pound ground beef
1 medium onion, chopped
1 carton (32 ounces) chicken broth
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) canneloni beans, rinsed and drained
2 medium carrots, chopped
1-1/2 cups finely chopped cabbage
1 celery rib, chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup ditalini or other small pasta
Grated Parmesan cheese, optional

Steps:

  • In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain. , Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and pepper. Cover and cook on low until vegetables are tender, 7-8 hours. , Stir in pasta. Cover and cook on high until pasta is tender, about 30 minutes longer. Sprinkle with cheese if desired.

Nutrition Facts : Calories 258 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 885mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.

PASTA E FAGIOLE



Pasta e Fagiole image

Ready to make and savor in no time. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 8

2 teaspoons olive oil
2 onions, chopped
2 cloves garlic, chopped
1 carton (32 oz) reduced-sodium chicken broth (4 cups)
1 can (15 oz) diced tomatoes
2 cans (15 oz each) cannellini (white kidney) beans, drained, rinsed
1/2 cup ditalini or other small pasta
4 cups chopped Swiss chard or spinach

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, for 5 minutes, or until the onions are soft.
  • Add the broth, tomatoes (with juice), beans, and pasta and cook, stirring occasionally, for 15 minutes, or until the pasta is al dente. Add the Swiss chard or spinach and cook, stirring occasionally, for 3 minutes, or until the chard or spinach is wilted.

Nutrition Facts : Calories 280, Carbohydrate 46 g, Cholesterol 0 mg, Fat 1/2, Fiber 10 g, Protein 17 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 5 g, TransFat 0 g

PASTA E FAGIOLI



Pasta e fagioli image

Make this vegan soup in the slow cooker for a super-easy, healthy supper. Packed with veg, pasta and beans, it's a satisfying soup for winter

Provided by Myles Williamson

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 9h20m

Number Of Ingredients 14

200g dried borlotti or cannellini beans , soaked for 6-8 hours
2 onions , cut into 1cm chunks
2 medium carrots , cut into 1cm chunks
3 celery stalks, cut into 1cm chunks
2 tbsp extra virgin olive oil , plus extra to serve (optional)
4 garlic cloves , crushed
1 litre fresh vegetable stock
400g can plum tomatoes
2 tbsp brown rice miso
6 rosemary sprigs
4 bay leaves
150g ditaloni rigati or other small pasta shapes
200g cavolo nero , stalks finely chopped and leaves torn
30g vegan parmesan , grated, to serve (optional)

Steps:

  • Drain the beans and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the onions, carrots and celery.
  • Stir in the olive oil, garlic, stock, tomatoes, half a can of water and the miso. Tie the herbs together with kitchen string and add these as well. Season. Cover and cook on low for 6-8 hrs, until the beans are cooked through and all of the veg is really tender.
  • Remove and discard the herbs and stir in the pasta. Cover and cook on high for another 30 mins. Add the cavolo nero stalks and leaves and cook for a final 30-40 mins, or until the pasta is cooked through and the greens are tender. Serve scattered with the cheese and drizzled with a little more olive oil, if you like.

Nutrition Facts : Calories 225 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium

PASTA E FAGIOLI



Pasta e Fagioli image

It's hard to believe just how deliciously hearty our pasta fagioli becomes with just a few ingredients, and a loving touch. It's a meal that goes straight to the heart, after doing a delicious dance across your satisfied tastebuds. Bring a taste of Italy into your home with this pasta fagioli recipe. Pureeing a portion of the beans gives the soup creamy texture without added fat or calories. So there's nothing not to love when it comes to this weekday winner, pasta e fagioli!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
3/4 cup uncooked elbow macaroni
2 cans (15 oz each) Progresso™ cannellini beans, drained, rinsed
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1/2 lb ground Italian sausage, browned and drained
Grated Parmesan cheese, fresh thyme and crushed red pepper flakes, if desired

Steps:

  • In 5-quart stockpot, heat oil over medium-high heat. Add onion; cook 3 to 5 minutes or until tender and translucent. Add garlic; cook 1 minute longer, stirring frequently.
  • Add thyme, rosemary and 3 1/2 cups of the chicken broth. Heat to boiling. Add macaroni; boil 5 to 7 minutes or until macaroni is almost tender but retains a bit of bite.
  • In blender, blend remaining 1/2 cup chicken broth, 1 can of the beans and the tomatoes. Blend until smooth. Add mixture to stockpot along with remaining can of beans and the sausage. Reduce heat to medium-low; simmer 10 minutes to blend flavors and heat through.
  • To serve, ladle soup into bowls. Top each serving with remaining ingredients.
  • Freezer Directions: Make as directed through step 3, but do not simmer 10 minutes to heat through. Ladle soup mixture into quart-size resealable plastic freezer bags; let out any excess air, and seal. Place bags flat in freezer. When ready to eat, thaw overnight in refrigerator. Place in 5-quart stockpot, and reheat over medium heat until heated through.

Nutrition Facts : Calories 360, Carbohydrate 48 g, Cholesterol 15 mg, Fat 1, Fiber 8 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1240 mg, Sugar 2 g, TransFat 0 g

PASTA E FAGIOLI I



Pasta e Fagioli I image

Rich and savory, a wonderful soup, it can be a meal in itself, serve with garlic toast, its great!

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Yield 8

Number Of Ingredients 10

2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
2 (14.5 ounce) cans stewed tomatoes
3 cups low-sodium chicken broth
1 (15 ounce) can cannellini beans
¼ cup chopped fresh parsley
1 teaspoon dried basil leaves
¼ teaspoon ground black pepper
¼ pound seashell pasta

Steps:

  • Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
  • Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
  • Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 30.5 g, Cholesterol 1.5 mg, Fat 4.2 g, Fiber 4.5 g, Protein 8.2 g, SaturatedFat 0.8 g, Sodium 272.1 mg, Sugar 5.4 g

PASTA E FAGIOLI



Pasta e Fagioli image

Our version of pasta and cannellini beans is thick, like a stew. To thin it, use a little extra broth.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
3 celery stalks, diced medium
2 carrots, diced medium
1 small red onion, diced medium
2 garlic cloves, minced
Coarse salt and ground pepper
1 sprig oregano
1 can (28 ounces) diced tomatoes
2 1/2 cups low-sodium vegetable broth
1 Parmesan rind (optional), plus 1/4 cup shaved Parmesan for serving
1 cup small pasta, such as ditalini
1 can (15.5 ounces) cannellini beans, rinsed and drained

Steps:

  • In a medium heavy pot, heat oil over medium. Add celery, carrots, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 9 minutes. Add oregano, tomatoes, broth, and Parmesan rind (if using). Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes. Add pasta and cook, partially covered, until tender, 10 to 15 minutes. Add beans and cook until warmed through, about 3 minutes. To serve, remove rind and sprinkle with shaved Parmesan.

Nutrition Facts : Calories 310 g, Fat 5 g, Fiber 7 g, Protein 12 g

OLIVE GARDEN PASTA E FAGIOLI



Olive Garden Pasta E Fagioli image

Make and share this Olive Garden Pasta E Fagioli recipe from Food.com.

Provided by Nancy Van Ess

Categories     European

Time 25m

Yield 9 quarts, 10 serving(s)

Number Of Ingredients 15

3 teaspoons oil
2 lbs ground beef
14 ounces carrots, slivered
12 ounces onions, chopped
14 ounces celery, diced
48 ounces diced canned tomatoes
2 cups red kidney beans
2 cups white kidney beans
88 ounces beef stock
3 teaspoons oregano
2 1/2 teaspoons pepper
5 tablespoons fresh parsley, chopped
1 1/2 teaspoons Tabasco sauce
48 ounces spaghetti sauce
8 ounces dry pasta shell macaroni

Steps:

  • Sauté beef in oil in large 10 quart pot until beef starts to brown.
  • Add onions, carrots, celery and tomatoes and simmer for about 10 minute.
  • Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles .
  • Simmer until celery and carrots are tender, about 45 minute.
  • NOTES : Makes 9 quarts! Just cut the recipe down for smaller batches.

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From bonappetit.com


PASTA E FAGIOLI RECIPE | EATINGWELL
Cook and stir for 1 minute. Add broth, tomatoes, and pasta shells. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until pasta is tender. Step 3. Meanwhile, use a fork to mash one can of the beans. Stir the whole and mashed beans into pasta mixture. Simmer about 5 minutes or until heated through.
From eatingwell.com


CLASSIC PASTA E FAGIOLI RECIPE - HARDCORE ITALIANS
2017-11-28 Directions: Fill a medium saucepan with heavily salted water and bring to a boil over high heat. Add pasta and boil until partially cooked, about 5 minutes. Drain and set aside. Combine 1/2 cup of the cooked beans and the water in a blender or food processor and process until smooth. Set aside.
From hardcoreitalians.blog


CLASSIC ITALIAN PASTA E FAGIOLI SOUP - OLIVIA'S CUISINE
2020-02-27 Remove and reserve. Sauté the veggies. Cook the onion, leek, carrots, celery and garlic until softened. Add thyme, reserved pancetta, crushed tomatoes, tomato paste, broth, parmesan rind, salt and pepper. Stir to combine and simmer for 10 to 15 minutes. Add the cooked beans and the cook pasta to the soup.
From oliviascuisine.com


PASTA E FAGIOLI – NICK STELLINO
Stir in the wine and cook for 2 minutes. Pour in the tomato sauce and chicken stock. Increase heat to high, stir, and bring to a boil. After reaching a boil, reduce heat to medium-high, stir in the beans, and cook for 2 more minutes. Add the pasta. Cook for 10 more minutes, stirring gently every few minutes. Serve in a pasta bowl, topped with ...
From nickstellino.com


THE BEST AUTHENTIC PASTA E FAGIOLI - GOOD IN THE SIMPLE
2015-09-24 In a large soup pot, heat olive oil. Add onion and pancetta and saute until onions are golden, about 5 minutes. Add garlic and rosemary and saute about 4 additional minutes. Transfer sauteed ingredients to a blender or food processor and add the two other cans of beans (liquid included). Puree until smooth.
From goodinthesimple.com


CLASSIC PASTA E FAGIOLI RECIPE – RANCHO GORDO
In a medium-sized pan, warm the olive oil over medium heat. If using pancetta: Slowly fry the pancetta until fragrant and chewy. Once cooked, remove the pancetta with a slotted spoon and let rest on a paper towel. If needed, add more olive oil so there is enough fat to fry the aromatic vegetables. Add the onion, celery, carrot, and garlic and ...
From ranchogordo.com


PASTA E FAGIOLI | NIGELLA'S RECIPES | NIGELLA LAWSON
Method. Put the borlotti beans in a large bowl, cover with cold water and let the beans soak overnight or for at least 6 hours. Drain the beans and tip them into a large saucepan. Using the flat side of a large knife, press down on the whole garlic cloves so that their papery skins tear and begin to come away.
From nigella.com


PASTA E FAGIOLI (PASTA FAZOOL) CHEF PASQUALE
2019-01-26 Recipes for pasta e fagioli vary, the only true requirement being that beans and pasta are included. While dish varies from region to region it is most commonly made using cannellini beans, Great Northern beans or borlotti beans and a small variety of pasta such as elbow macaroni or ditalini. The base typically includes olive oil, garlic, minced onion, celery, …
From everybodylovesitalian.com


PASTA E FAGIOLI—THE EASIEST OF ITALIAN RECIPES
2020-03-05 Add the whole clove of garlic and fry over medium-high heat until the sautéed vegetables turn golden brown. Remove the garlic and stir in the beans; Season with salt and pepper and bay leaves. Cover with a lid and cook for about 15 to 20 minutes; Garnish with a little oil and dried herbs.
From stefaniaskitchenette.com


OLIVE GARDEN PASTA E FAGIOLI - DAMN DELICIOUS
2014-05-17 Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside. Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
From damndelicious.net


31 BEST HOMEMADE PASTA SAUCE RECIPES - TOP RECIPES
2022-05-19 Toss in onions, garlic, and apple and cook for about 15 minutes, stirring constantly. Then, add the butternut squash and broth and bring to a boil. Lower the heat until simmering, then add the milk and cheese combo. Keep stirring until your sauce is your preferred consistency (about 5-10 minutes).
From topteenrecipes.com


MAKING PASTA E FAGIOLI: ONE OF ITALY’S MOST BELOVED BOWLS
2019-04-23 Add the remaining beans whole, then pour in the stock and 2 cups water. Bring the soup to a boil, then reduce the heat and simmer for 5 minutes. Add the pasta and adjust the heat to maintain a low ...
From saveur.com


BEST PASTA FAGIOLI RECIPE - HOW TO MAKE PASTA FAGIOLI
2022-02-23 Simmer, stirring occasionally to prevent sticking, for 10 minutes. Stir in the kale and cook until the pasta is tender, about 5 minutes more. Remove from the heat. Zest the lemon, then cut it in half. Squeeze one lemon half into the soup. Add 1 teaspoon of the ;zest and ;stir to combine. Taste and add more lemon juice or salt as desired.
From thepioneerwoman.com


BEST PASTA E FAGIOLI RECIPE - HOW TO MAKE PASTA E FAGIOLI
2022-05-06 Directions. Heat oil in large Dutch oven on medium. Add onion and cook, stirring occasionally, 5 minutes. Add carrots, celery, fennel, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, covered ...
From goodhousekeeping.com


PASTA E FAGIOLI RECIPE | MYRECIPES
Step 1. Heat the oil in a large saucepan over medium-high heat. Add sausage and garlic; sauté 2 minutes or until browned, stir-ring to crumble. Add water, broth, and tomato sauce; bring to a boil. Stir in pasta, 1/4 cup cheese, oregano, salt, pepper, and beans; bring to a boil.
From myrecipes.com


EASY PASTA E FAGIOLI SOUP RECIPE - DELISH
2022-01-06 Directions. In a large, deep pot over medium heat, heat oil. Add sausage and cook, breaking up with a wooden spoon, until cooked through, about 5 minutes. Stir in onion, carrots, and celery and ...
From delish.com


PASTA E FAGIOLI 2 RECIPE - LAURA IN THE KITCHEN
Preparation. 1) Rinse and pick through your beans, place them in a heavy duty soup pot (I use my Dutch oven) fill the pot 3/4 of the way with water, bring to a boil, reduce the heat to low, partially cover and simmer the beans for a couple of hours or until almost fully cooked. 2) Once the beans are about 3/4 of the way cooked, sauté the ...
From laurainthekitchen.com


PASTA E FAGIOLI - ITALIAN FOOD FOREVER
2018-04-20 Instructions. Heat the oil in a large heavy pot, then cook the onion, carrot, pancetta, and celery until soft. Add the garlic and cook another minute. Pour in the broth, beans and chopped tomatoes, water, and cook for 15 minutes. Remove a few scoops of the bean mixture and puree or mash, then return to the pot.
From italianfoodforever.com


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