Pasta E Fagioli By Giada De Laurentiis Recipes

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PASTA E FAGIOLI (BY GIADA DE LAURENTIIS)



Pasta E Fagioli (By Giada De Laurentiis) image

This is a great soup to warm your stomach on a cold winter night. So simple and so flavorful! I found this on Food Network, but tweaked it to be a little easier.

Provided by ArtofAimee

Categories     Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

2 -3 pinches ground thyme (or a couple of shakes out of the bottle)
1 pinch rosemary (or a couple of shakes out the bottle)
2 bay leaves
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onion
3 ounces bacon, chopped (or pancetta)
2 minced garlic cloves
5 3/4 cups low sodium chicken broth
1 (14 1/2 ounce) can red kidney beans
1 (14 1/2 ounce) can pinto beans
3/4 cup small shell pasta, I used orecchiette pasta
fresh ground black pepper
1 pinch red pepper flakes
1/3 cup freshly grated parmesan cheese
1 tablespoon extra virgin olive oil
you can add pieces sausage or ham, which adds nicely to the flavor

Steps:

  • Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, bacon, and garlic and saute until the onion is tender, about 3 minutes.
  • Add the broth, beans, and herbs (thyme, bay leaves, rosemary) . 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.
  • 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. You can also add sausage or ham at this time as well.
  • 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.

Nutrition Facts : Calories 422.1, Fat 16.8, SaturatedFat 5.5, Cholesterol 19.6, Sodium 292.9, Carbohydrate 48.1, Fiber 12.1, Sugar 2.3, Protein 22.3

TRE FAGIOLI WITH FREGOLA



Tre Fagioli with Fregola image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 16

3 large shallots, chopped
1/4 cup extra-virgin olive oil
1/4 cup vegetable oil
2 tablespoons cider vinegar
1/4 cup iced tea
2 1/2 teaspoons Dijon mustard
2 teaspoons honey
1/2 teaspoon salt
1 1/2 cup fregola
1/2 pound green beans, trimmed, halved and blanched
1/2 pound wax beans, trimmed, halved and blanched
1 cup frozen edamame, thawed
1 cup cherry tomatoes, quartered
2 tablespoons chopped fresh basil
3/4 teaspoon salt
2 whole burrata, quartered

Steps:

  • For the dressing: Place the shallots, olive oil and vegetable oil in a small saucepan over low heat. Cook the shallots gently, at barely a bubble, until completely soft, 15 minutes. Remove from the heat and let cool to room temperature.
  • To a food processor, add the cooked shallots and oil, and the cider vinegar, iced tea, mustard, honey and salt. Pulse until the shallots are finely chopped and the dressing is thick. Set aside.
  • For the salad: Bring a medium pot of salted water to a boil over medium-high heat. Add the fregola and cook for 8 minutes or until cooked through. Drain well, then place in a large bowl. While the fregola is still warm, add the dressing and toss to coat. Allow the fregola to cool slightly before adding the green beans, wax beans, edamame, cherry tomatoes, basil and salt; toss gently to coat.
  • Divide the salad between 8 plates. Top each with a burrata quarter and serve.

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