PASTA E FAGIOLI (BEANS AND PASTA SOUP)
Provided by Food Network
Yield 6 servings
Number Of Ingredients 15
Steps:
- Drain the beans and set aside. In a large stockpot heat the oil over moderate heat until hot. Add the onion, celery and carrot and cook, stirring occasionally, for 5 minutes. Add ham and garlic and cook stirring, 1 minute. Add tomatoes, beans, beef stock, thyme, bay leaf and pepper to taste. Add the Parmesan rind. Bring to a boil and simmer, covered, for 30 minutes. Transfer 1/2 cup of the beans to a small processor or blender and puree. Return beans to pot and season with salt and pepper to taste. Bring liquid to a boil and add pasta. Simmer until pasta is tender, about 6 minutes. Garnish with basil and cheese.;
PASTA AND BEANS: PASTA E FAGIOLI
I could live on this recipe -- a quick version of my Gran'pa Emmanuel's masterwork.
Provided by Rachael Ray : Food Network
Time 30m
Yield 6 BIG servings
Number Of Ingredients 17
Steps:
- Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.
Nutrition Facts : Calories 365 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 1101 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 18 grams, Sugar 8 grams
PASTA E FAGIOLI
This is a classic Italian bean and pasta soup. If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 1h50m
Yield 8 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 322 milligrams, Sugar 4 grams
PASTA AND BEAN SOUP (PASTA E FAGIOLI)
Venetians prize a soup made thick by using mashed beans. This recipe is based on the preparations at Venice's Fiaschetteria Toscana and Osteria alla Bomba. A tablespoon of salt may sound like a lot, but it is needed to bring out the beans' flavor. From Gourmet Magazine, 2000.
Provided by Bev I Am
Categories Beans
Time 16h
Yield 10 serving(s)
Number Of Ingredients 13
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 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.
- -This soup is best the day after it's made.
- Cool it uncovered, before chilling, covered, up to 4 days.
- -You can use a blender or food processor instead of a food mill to purée the soup, but pulse briefly.
- This soup should be textured and thick.
- Makes 4 quarts, serving 8 to 10.
PASTA E FAGIOLI "HARRY'S BAR" (BEAN SOUP WITH NOODLES)
Provided by Linda Richardson
Categories dinner, pastas, soups and stews, appetizer, main course
Time 3h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Sort, rinse and soak the beans overnight in enough water to cover them by two inches. Alternatively, quick-soak the beans by boiling them for 5 minutes in the same amount of water. Remove from heat and let stand, covered, for an hour.
- Heat the olive oil in a skillet and saute the garlic until it is golden brown. Remove the garlic with a slotted spoon. Add the chopped onion to the oil and saute gently until soft but not browned. Add the chopped tomato and rosemary and cook gently for 2 minutes.
- Drain the beans and put them into a large, heavy pot together with the sauteed ingredients. Add 5 cups of water and 5 cups of stock and bring to a boil. Turn down the heat until the liquid barely simmers, using a metal heat dispersion plate if necessary. Cook for about 2 hours, stirring occasionally, or until the beans are tender but not mushy.
- Strain the cooked beans, reserving the liquid. Puree half the beans in a food processor or grind them through the finest disk of a food mill.
- Return the pureed beans and 2 1/2 cups of cooking liquid to the pot and stir to combine. Add the cooked whole beans and correct the seasonings, adding salt and pepper if desired. Cover the pot and adjust the heat so the soup barely simmers.
- Cook the noodles in rapidly boiling water until barely tender. Drain.
- Divide the noodles among the individual soup bowls, reserving half if second helpings are to be served. Ladle the hot soup over the noodles and serve at once.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 9 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 1000 milligrams, Sugar 4 grams
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