Pasta Fazool Pasta E Fagioli Recipes

VEGAN PASTA E FAGIOLE

Steps:

• Set a large soup pot over medium-low heat. Add olive oil. When hot, add the onion. Saute until soft, about 8 minutes. Add garlic, rosemary, and smoked paprika. Saute, stirring constantly, for one more minute.
• Add TWO cans of beans to the pot, liquid included.
• Using an immersion blender, puree the mixture right in the pot (you can also puree in a blender and return the mixture to the pot).
• Drain the remaining can of beans and add to the pot, along with the broth, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to medium-high and bring to a gentle boil.
• Once boiling, add the pasta. Cook until al dente (the exact time depends on package directions - usually about 8 minutes).
• Taste, adding more salt and pepper if necessary.
• Ladle into bowls and top with a drizzle of olive oil, parmesan (for the non-vegans) or vegan parmesan if using, and a sprinkle of crushed red pepper flakes if desired. Don't forget the crusty bread served alongside!

PASTA E FAGIOLI

Steps:

• Combine the onion, celery, carrot and oil in a medium saucepan. Cook over medium-low heat for 5 minutes. Add the tomatoes with their juices, bay leaf, rosemary sprig and 3 cups of the broth. Bring to simmer and cook for 30 minutes. Discard the bay leaf and rosemary sprig. Add the remaining cup of broth and the pasta. Add the beans and simmer gently until the pasta is cooked through, about 12 minutes.
• Taste the soup and adjust for seasoning with salt and pepper. Ladle into bowls and sprinkle with cheese.

PASTA FAZOOL (PASTA E FAGIOLI)

Steps:

• Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.
• Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.
• Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
• Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.

PASTA E FAGIOLI

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 FAGIOLI

Steps:

• In a saucepan, saute onion and garlic in butter and oil. Add broth; bring to a boil. Add pasta; reduce heat. Simmer, uncovered, for 10 minutes or until pasta is tender. Add the beans, tomatoes, spinach and salt. Cook 5 minutes longer or until heated through. Serve with Parmesan cheese.

PASTA AND BEANS: PASTA E FAGIOLI

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.

20 MINUTE PASTA FAGIOLI (FAZOOL)

Steps:

• Brown Italian sausage, rinse and drain.
• Place sausage in a soup pot.
• Add garlic, Chili mix and Italian seasoning and stir.
• Add tomato paste, pizza sauce, water and beans (do not drain).
• Boil 10 minutes while you cook the pasta in separate pot.
• Drain pasta, add to soup.
• Simmer 5 minutes.
• Garnish with cheese.

PASTA E FAGIOLI RECIPE BY TASTY

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.

TWIG'S PASTA FAGIOLI (PASTA FAZOOL)

Steps:

• Heat olive oil in a large stock pot.
• Saute carrots, celery, garlic, and onion for 5 minutes or until tender.
• Add diced tomatoes and chicken stock.
• Add beans and remaining spices.
• Simmer for 60 minutes.
• During the last 20 minutes of cooking, add the macaroni.
• When serving, top with fresh grated parmesan cheese.