Pasta E Fagioli Old World Style Recipes

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AUTHENTIC PASTA E FAGIOLI



Authentic Pasta e Fagioli image

This traditional recipe for Pasta e Fagioli (pasta fazool) is simple comfort food at its finest (and nutritious to boot).

Provided by Kate

Categories     Main Course

Time 40m

Number Of Ingredients 13

3 15 oz cans cannellini beans
1/4 cup extra virgin olive oil
1/2 medium onion (chopped)
2 cloves garlic (chopped)
4 oz pancetta or approx 4 slices bacon (diced)
2 tsp minced fresh rosemary
3 cups beef broth
3 cups chicken broth
1 cup crushed tomatoes
1 3/4 cups small pasta shells (uncooked)
1 tsp kosher salt
crushed red pepper flakes (optional)
parmesan cheese (optional)

Steps:

  • Drain ONE can of beans, and set aside.
  • 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.
  • Add the pureed mixture back into the pot, along with the drained beans, the chicken and beef broth, salt, and crushed tomatoes. Bring to a boil.
  • Once boiling, add the pasta and cook until al dente, stirring occasionally to prevent sticking.
  • Once the pasta is cooked, remove from heat.
  • Taste, and add more salt if necessary.
  • Serve, topped with red pepper flakes and parmesan cheese, if you like.

Nutrition Facts : Calories 548 kcal, Carbohydrate 72 g, Protein 25 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 2532 mg, Fiber 14 g, Sugar 3 g, ServingSize 1 serving

PASTA E FAGIOLI



Pasta e Fagioli image

Teeming with vegetables, legumes, and pasta, this hearty pasta e fagioli soup is perfect for chilly nights.

Provided by Jennifer Segal, adapted from Chef Joe Cicala's recipe in the

Categories     Soups

Time 45m

Yield 4

Number Of Ingredients 17

2 tablespoons extra virgin olive oil, plus more for serving
4 ounces pancetta, diced
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 medium ribs celery, finely diced
2 cloves garlic, minced
½ cup white wine
6 cups low sodium chicken broth
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 (14.5 ounce) cans cannellini beans or chickpeas (or combination), rinsed and drained
¼ cup dried lentils, rinsed (preferably French green lentils, but any green or brown lentils are fine)
1 cup diced or chopped canned tomatoes, with their juices
2 bay leaves
1 tablespoon minced fresh rosemary
¾ cup dried pasta, such as elbow macaroni or ditalini (whole wheat is fine)
⅓ cup freshly grated Parmigiano-Reggiano, plus more for serving

Steps:

  • Heat the 2 tablespoons of olive oil in a large pot over medium-low heat. Add the pancetta and cook until the fat begins to render, about 5 minutes. Add the onion, carrot and celery and increase the heat to medium; cook, stirring frequently, until the onions become translucent, about 5 minutes. Add the garlic and cook 1 minute more, stirring constantly so the garlic doesn't stick to the bottom of the pan and burn.
  • Add the wine and cook until it has nearly evaporated, about 5 minutes. Add the broth, salt, pepper, beans, lentils, diced tomatoes, bay leaves and rosemary. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the lentils are just tender, 15-30 minutes, depending on the type of lentils you used.
  • Use a slotted spoon to transfer 1 cup of the bean mixture and a little liquid to a blender. Remove the center knob so steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Purée until smooth and set aside.
  • Add the dried pasta to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until the pasta is tender but still firm to the bite, anywhere from 8-12 minutes depending on the type of pasta you used. The soup will thicken a bit by the time the pasta is cooked. Fish out and discard the bay leaves.
  • Stir the reserved puréed bean mixture into the soup. (If you're having a hard time getting the mixture out of the blender, remove as much as you can with a rubber spatula, then add some of the hot soup broth to it and swirl around to loosen it up; it should come right out.) Cook briefly, until the soup is heated through.
  • Remove the soup from heat and stir in the Parmigiano-Reggiano. If the soup seems too thick, gradually add 1-2 cups of water or more chicken broth and thin to desired consistency (note: the longer it sits on the stove, the thicker it will get). Season to taste with salt and pepper. Ladle the soup into bowls. Drizzle each portion with a touch of extra-virgin olive oil and sprinkle with more cheese, if desired.
  • Note: This soup is best served immediately; as it sits, the pasta and beans soak up the broth. If the soup gets too thick, you can thin it with a bit of broth or water.
  • Freezer-Friendly Instructions: The soup can be frozen, without the pasta, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender. (The beans may have soaked up some of the broth while frozen, so add more broth to thin out the soup, if desired.)

Nutrition Facts : ServingSize About 2 cups, Calories 691, Fat 25g, Carbohydrate 81g, Protein 36g, SaturatedFat 8g, Sugar 7g, Fiber 17g, Sodium 1214mg, Cholesterol 26mg

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

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 (OLD WORLD STYLE)



Pasta E Fagioli (Old World Style) image

Born in Brooklyn I got the opportunity to have some of the best Italian food outside of Italy. My Mother from Italy has since passed and I did not write her recipe down so, this is my rendition. It is one of my favorites, I grew up on this wonderful dish and so will my family.

Provided by Joseph R.

Categories     Beans

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1/8 lb pancetta, diced (about 1/4 inch slice)
1 onion, medium to large diced
1 carrot, sliced
1 bay leaf
3 -4 garlic cloves, minced
3 (15 1/2 ounce) cans cannellini beans, divided one can mashed. (Don t drain)
1 quart chicken stock (homemade is always best, in a pinch swanson's organic works well)
2 -4 ounces tomato sauce (can or left over)
1/4 teaspoon dried thyme, if fresh use 3/4 tsp
0.5 (16 ounce) box ditalini
sea salt
fresh ground pepper

Steps:

  • In a Dutch oven over medium high heat, render pancetta till brown 5-6 minute.
  • Add onion, carrot, bay leaf with a pinch of salt and fresh cracked pepper, sauté till onion is translucent about 8 - 10 minutes.
  • Add garlic till fragrant about 30 sec.
  • Add the can of mashed cannellini beans, stir to combine.
  • Add remaining whole beans, stock, tomato sauce, thyme and 1 tsp salt to pot.
  • Simmer about 20 - 25 min add pasta cook till tender about 15 minute.
  • Add fresh water to level to consistency you prefer cook for 5 minute.
  • Adjust seasonings.
  • Serve with fresh grated Parmigiano-Reggiano and drizzle of EVOO.
  • Enjoy the love!

Nutrition Facts : Calories 840, Fat 11.8, SaturatedFat 2.2, Cholesterol 7.2, Sodium 453.3, Carbohydrate 139.3, Fiber 23.8, Sugar 8.9, Protein 46.3

PASTA FAGIOLI ( RHODE ISLAND STYLE)



Pasta Fagioli ( Rhode Island Style) image

This recipe came from a Italian Restaurant in R.I. We have made a few minor changes. The best we have had yet. The amount of pepper was a typo, it has been changed.

Provided by EdandTheresa

Categories     Beans

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

1 ounce olive oil
1/2 cup sweet onion
2 ounces prosciutto, chopped
1 teaspoon minced garlic clove
1/2 cup white wine
3 cups chicken broth
1 (14 ounce) can cannellini beans
1 (14 ounce) can great northern beans
3 large basil leaves, chopped
1/2 teaspoon ground black pepper
salt
8 ounces ditalini
parmigiano-reggiano cheese, grated

Steps:

  • Heat the oil and sauté the prosciutto and onions over medium heat for about 5 minutes.
  • Add the garlic cook 1 minute; add the white wine and cook 4-5 minutes.
  • Add the chicken broth, beans with juice, basil and pepper. After a quick boil, reduce soup to simmer for 30-40 minutes.
  • In a separate pan, bring 3 cups of lightly salted water to boil.
  • Add the pasta and COOK for 5 minutes. After cooking, drain pasta and chill under cold water; put aside. Bring soup back to boil.
  • Add pasta, grated cheese and salt to taste.
  • Garnish each bowl of soup with cheese and serve.

Nutrition Facts : Calories 567.3, Fat 9.7, SaturatedFat 1.6, Sodium 585.3, Carbohydrate 87.7, Fiber 13.9, Sugar 3, Protein 27.5

PASTA E FAGIOLI



Pasta e fagioli image

Rustle up a hearty, healthy soup for a satisfying lunch or supper. Packed with cannellini beans, carrots, cavolo nero and pasta, this Italian classic is filling and comforting

Provided by Katie Hiscock

Time 50m

Number Of Ingredients 13

2 tbsp extra virgin olive oil, plus extra for drizzling
1 onion, finely chopped
2 celery sticks, finely chopped
2 carrots, peeled and finely chopped
2 garlic cloves, crushed
2 rosemary sprigs
2 bay leaves
1¼ litres vegetable stock
400g can chopped tomatoes
2 x 400g cans Napolina cannellini beans, drained and rinsed
200g small pasta shapes (ditalini or cavatelli work well)
200g cavolo nero, stalks removed, roughly torn
grated parmesan or vegetarian alternative, to serve

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.

Nutrition Facts : Calories 310 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium

PASTA-E-FAGIOLI PASTA



Pasta-e-Fagioli Pasta image

This super-quick riff on an Italian comfort food takes the favorite familiar flavors of the soup pasta e fagioli and turns them into a cheesy pasta with escarole and chickpeas.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 10

12 ounces short pasta, such as gemelli or cavatappi
Kosher salt and freshly ground pepper
1 small red onion
1 small head escarole
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons minced garlic (from 4 to 5 cloves)
2 tablespoons tomato paste
1 can (15 ounces) chickpeas or mixed beans, undrained
3/4 cup vegetable or low-sodium chicken broth
1/2 cup grated Parmigiano-Reggiano (2 ounces), plus more for serving

Steps:

  • Cook pasta in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup pasta water, then drain. Meanwhile, finely chop onion, and tear pale inner leaves of escarole to yield 4 cups (reserving the rest for another use).
  • Heat oil in a large straight-sided skillet over medium-high. Add onion and garlic, season with salt and pepper, and cook, stirring, until onion is translucent, about 3 minutes. Add tomato paste; cook 1 minute. Add beans and their liquid, broth, and 1/4 cup pasta water (or a bit more, if you prefer your pasta creamier); simmer until slightly reduced, 3 to 4 minutes.
  • Stir in pasta, cheese, and 3 cups escarole; season to taste. Drizzle remaining 1 cup escarole with oil; season to taste. Serve pasta topped with dressed escarole, drizzled with oil and sprinkled with more cheese.

PASTA E FAGIOLI



Pasta e Fagioli image

Provided by Moira Hodgson

Categories     dinner, pastas, soups and stews, main course

Time 1h

Yield 10 servings

Number Of Ingredients 14

1 pound borlotti beans
2 tablespoons olive oil
6 ounces prosciutto ends, diced
1 large onion, chopped
2 cloves garlic, minced (green part removed)
3 stalks celery, chopped
1 large carrot, chopped
1 10-ounce can plum tomatoes, with their juice, chopped
6 to 8 cups chicken or beef stock, preferably homemade
Coarse salt and freshly ground pepper to taste
1/2 pound penne rigate
Extra-virgin olive oil for garnishing the soup
1/2 pound chopped dandelion leaves or escarole
Freshly grated Parmesan cheese

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.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 808 milligrams, Sugar 7 grams

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 WITH CRUSTY GARLIC TOAST



Pasta e Fagioli with Crusty Garlic Toast image

This is such a warm and comforting dish. It is also a dish that you can tailor to your own personal taste and with what you have in your pantry and refrigerator. You can add fried bacon, guanciale or Italian sausage for a meaty and hearty dish. For richness, you can add a Parmesan rind. Or go vegetarian and use vegetable or mushroom broth instead of chicken. You can also tear the country loaf into pieces and fry them in olive oil and garlic for rustic croutons. However you make this dish, you are going to love it!

Provided by Rick Martinez

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 19

1 cup canned whole tomatoes (about 4) from a 15-ounce can
1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for serving
6 cloves garlic, finely chopped
2 large carrots, peeled and chopped
2 large celery stalks, chopped
1 large onion, chopped
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 dried bay leaves
Kosher salt and freshly ground black pepper
8 cups low-sodium chicken broth
Two 15-ounce cans cannellini beans, Great Northern beans or chickpeas, rinsed and drained (or 3 cups cooked beans)
2 cups chopped Tuscan kale, Swiss chard or collard greens, tough ribs removed
1 cup (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta
1 country loaf or sour dough boule, cut into 1-inch slices (about 6 slices)
2 tablespoons unsalted butter
1/4 cup chopped fresh flat-leaf parsley leaves
Shaved Parmesan, for serving
Cracked black pepper, for serving

Steps:

  • Place the tomatoes in a medium bowl and poke small holes in them with a fork or paring knife. (This will prevent them from exploding and shooting seeds everywhere when you crush them.) Crush the tomatoes with your hands, a potato masher or a fork, and break them up into small pieces. Set aside.
  • Stir 1/4 cup plus 2 tablespoons oil and half of the garlic in a small bowl and let sit until ready to use.
  • Heat the remaining 3 tablespoons oil in a heavy-bottomed large pot over medium-high heat. Add the carrots, celery, onions, remaining garlic, oregano, red pepper flakes, bay leaves, 1 tablespoon plus 2 teaspoons salt and 1/2 teaspoon ground black pepper. Cook, stirring occasionally, until the vegetables are tender and just begin to brown, 8 to 10 minutes.
  • Add the reserved tomatoes and any accumulated juices and cook until the liquid evaporates, about 3 minutes. Add the chicken broth, cover and bring to a boil. Cook until the vegetables are just cooked through, about 5 minutes. Add the beans, kale and pasta and cook, stirring occasionally, until the pasta and kale are tender, about 9 minutes.
  • Meanwhile, make the garlic toast. Brush the top of each slice of bread with the reserved garlic oil, pushing the garlic into the crumb of the bread. Heat a large skillet over medium heat and melt 1 tablespoon butter. Add half of the bread, oiled-side up, and cook until deep golden brown, 2 to 3 minutes.
  • Flip and cook until golden brown, 2 to 3 minutes. (You want this side slightly less toasted so that the garlic doesn't burn and taste bitter.) Transfer to a platter and repeat with the remaining 1 tablespoon butter and bread.
  • Stir the parsley into the soup and season with salt, if necessary. Divide among bowls and top with a drizzle of olive oil, some shaved Parmesan and cracked black pepper. Serve with the garlic toast.

PASTA E FAGIOLI RECIPE BY TASTY



Pasta E Fagioli Recipe by Tasty image

Here's what you need: garlic, rosemary, olive oil, shallot, carrot, tomato sauce, beans, vegetable stock, short pasta

Provided by Francesca Tieghi

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 9

2 cloves garlic
1 sprig rosemary
1 tablespoon olive oil
1 shallot, minced
1 carrot, finely diced
5 tablespoons tomato sauce
1 can beans, cooked
2 cups vegetable stock, enough for the pasta to be slightly submerged
1 cup short pasta

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.

Nutrition Facts : Calories 1223 calories, Carbohydrate 124 grams, Fat 69 grams, Fiber 6 grams, Protein 13 grams, Sugar 20 grams

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From oldwayspt.org


PASTA E FAGIOLI VERDE - SHARE THE PASTA
2021-07-21 Instructions. Place the chicken thighs in a large soup pot. Cover with 2 quarts water, 2 tsp. salt and the onions. Bring to a simmer. While the soup is cooking, finely chop the stems of the cilantro to yield 1 cup (3 oz.). Add them to the pot along with the green chilies. Simmer until the chicken is falling off the bone (about 30 minutes).
From sharethepasta.org


CLASSIC PASTA E FAGIOLI - THESTAYATHOMECHEF.COM
Heat a large soup pot over medium-high heat. Add in Italian sausage and brown, about 5 minutes. Drain any excess grease. Add in onion, carrots, and celery and cook until softened and sausage is cooked through, about 7 to 10 minutes more. Add in garlic during the last 1 to 2 minutes of cooking.
From thestayathomechef.com


PASTA E FAGIOLI SOUP {BETTER THAN OLIVE GARDEN’S} - COOKING CLASSY
2018-09-13 How to Make Crock Pot Pasta Fagioli: Saute beef then add to crock pot. Saute onion then garlic and add to crock pot. Add remaining ingredients up to and including salt and pepper. Cook on low heat 4 hours. Cook pasta separately on stovetop near the end of cooking. Add beans and parsley to soup and serve warm.
From cookingclassy.com


PASTA E FAGIOLI - ITALIAN FOOD FOREVER
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


PASTA E FAGIOLI - VALERIE BERTINELLI
Instructions. 1. Combine the onion, celery, and oil in a medium saucepan. Cook over medium-low heat for 5 minutes. Add the tomatoes with their juices, rosemary sprig and three cups of the broth. Bring to a simmer, for 30 minutes. Discard the rosemary sprig and bay leaf. Add the remaining cup of broth and the pasta.
From valeriebertinelli.com


PASTA E FAGIOLI (OLIVE GARDEN SOUP RECIPE) - FOODIE AND WINE
2020-10-26 Add 1 tablespoon of olive oil to a large skillet over medium high heat. Once hot, add the ground beef and cook until browned. Transfer the cooked beef to the slow cooker. Add the garlic and onions to the same large skillet and sauté until onions are soft (about 2-3 minutes). Transfer to the slow cooker.
From foodieandwine.com


PASTA E FAGIOLI - RETRO RECIPE BOX
2020-07-04 Remove the bacon to a plate and set aside. Keep about 2 Tbsp of the bacon fat in the pot. Add the olive oil, onion, bay leaves, carrots, and celery. Cook, stirring occasionally, until onion starts to turn translucent. Add the garlic, rosemary, thyme, salt, and pepper. Stir and cook about 30 seconds.
From retrorecipebox.com


AUTHENTIC PASTA E FAGIOLI - GRANDMA'S RECIPE - YOUTUBE
Pasta e Fagioli or Pasta Fazool is probably my number 1 comfort food recipe. There are a ton of ways to make an authentic bowl of Pasta Fagioli but I'm goin...
From youtube.com


'PASTA E FAGIOLI' - PASTA AND BEANS X GAROFALO - WORLD PASTA DAY.
Add the onion, garlic, carrot and celery. With a wooden spoon make sure the veg is evenly coated in the oil. Season with salt and pepper. Keep stirring and gently soften the veg on a medium/low heat for 5 minutes. Next, sprinkle in the dry herbs, stir, coat and cook for another 5 minutes.
From thetinyitalian.com


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 RECIPE | MYRECIPES
Recipes; Pasta e Fagioli; Pasta e Fagioli. Rating: 5 stars. 6 Ratings. 5 star values: 6 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews Add Review 6 Ratings 6 Reviews Prep: 7 minutes; Cook: 48 minutesYou'll have enough of this family favorite for a filling dinner plus lunch the next day. It makes fabulous leftovers and freezes well. By Elizabeth …
From myrecipes.com


PASTA E FAGIOLI – BERTOLLI
Add onion, carrots, and celery. Cook, stirring occasionally, until tender, about 8 minutes. Step 2: Stir in chicken stock, cannellini beans, and Sauce. Bring to a boil over medium-high heat. Stir in pasta. Cook, uncovered, until pasta is tender, stirring frequently, about 15 minutes. Step 3: Season with salt and pepper, if desired.
From bertolli.com


BEST PASTA FAGIOLI RECIPE - HOW TO MAKE PASTA FAGIOLI
2022-02-23 Directions. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, 1/2 teaspoon salt, oregano, black pepper, and red pepper flakes. Cook, stirring occasionally, until the vegetables have just softened, about 7 minutes. Add the garlic; cook, stirring often, about 2 minutes more.
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 FAGIOLI | OLD WORLD ITALY
Pasta Fagioli In a soup pot pour about 3 tablespoons of olive oil. Cut one or two slices of onion and quarter them. Add it to the oil.Crush or dice a small clove of garlic. Add it to the oil. … Continue reading →
From oldworlditaly.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


PASTA E FAGIOLI | CANADIAN LIVING
2005-07-14 Method. In saucepan, heat oil over medium heat; cook garlic, carrot, onion, salt and pepper, stirring, for about 8 minutes or until softened. Add tomatoes, breaking up with spoon; bring to boil. Stir in beans and ham (if using) until heated through. Meanwhile, in large pot of boiling salted water, cook pasta and potato for 8 to 10 minutes or ...
From canadianliving.com


PASTA E FAGIOLI RECIPE | RONZONI® PASTA
Meanwhile, in 5-quart saucepan over medium-high heat, cook bacon until crisp. Add onion, celery and garlic; cook 8 minutes, stirring occasionally. In a large bowl, mash 1 can of Great Northern Beans. Add chicken broth, remaining beans, cooked pasta, tomatoes with juice, bay leaf and oregano. Add bean mixture to saucepan; heat to boiling.
From ronzoni.com


PASTA E FAGIOLI - MELISSASSOUTHERNSTYLEKITCHEN.COM
2022-01-21 Let vegetables simmer over medium heat until tender and beginning to brown, about 5-7 minutes. Add in tomato sauce, vegetable broth, beef broth, canned diced tomatoes, kidney beans, cannellini beans, Italian sausage, ground beef, vinegar, bay leaves, sugar, Italian seasoning, salt, and black pepper. Let the soup simmer uncovered for 15 minutes ...
From melissassouthernstylekitchen.com


PASTA E FAGIOLI - ITALY HERITAGE
half an onion, 30 grams of lard or bacon or ham fat, one carrot, one stalk of celery, a bay leaf, a clove of garlic, two peeled tomatoes, 200 grams of short pasta, 4-5 tablespoons of extra virgin olive oil, salt and pepper. 0:46. Iniziamo la preparazione sgranando i fagioli.
From italyheritage.com


PASTA E FAGIOLI SOUP - ERREN'S KITCHEN
2021-12-06 Saute the vegetables in a large pot until softened. Form a well and saute the garlic for 30 seconds to a minute. Add more oil if needed so the vegetables and garlic don’t burn. Pour in the tomatoes and chicken stock. Add one can of the cannellini beans with the liquid (this helps give the soup a lovely thick texture).
From errenskitchen.com


PASTA E FAGIOLI | RECIPE - WORLD FOOD AND WINE
5 c tomato sauce (Italian tomato sauce) Instructions. Place homemade tomato sauce on stove top to begin heating through. Add cannellini or great northern beans to sauce. Mix thoroughly. As the beans and sauce are getting hot, cook short cut pasta as per package directions. Add pasta to sauce/bean mixture. Mix well.
From worldfoodwine.com


PASTA E FAGIOLI - SIMPLY STACIE
Instructions. Add olive oil to a large pan on medium heat. Stir in garlic, red onion and pancetta and cook for about 5 minutes, until onion is softened. Stir in kidney beans and tomato sauce and season with salt and pepper. Cook for another 2 to 3 minutes. Add pasta and water to the pot and stir. Bring it to a boil.
From simplystacie.net


PASTA E FAGIOLI - SMELLS LIKE HOME
Instructions. 01. In a large sauce pot or Dutch oven (at least 4 quarts), cook the bacon over medium-low heat until it starts to brown but isn’t crispy yet. Increase the heat to medium and add the onions and garlic, season with salt and pepper, and add a drizzle of olive oil if the bottom of the pot seems a little dry.
From smells-like-home.com


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