Pasta é Fagioli Ninja Style By The Don Recipes

PASTA E FAGIOLI

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.

PASTA E FAGIOLI

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.

AUTHENTIC PASTA E FAGIOLI

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.

PASTA E FAGIOLI (OLIVE GARDEN COPYCAT)

Steps:

• On medium heat, preheat a large pot or dutch oven with oil. Add ground beef and let it brown (3-5 minutes). As its cooking, be sure to break it apart into small pieces.
• Remove cooked beef from the pot. Drain of excess fat and set aside.
• In the same pot, add diced carrots, onion, celery and pressed garlic. Saute until the vegetables are softened (about 4 minutes).
• Add canned diced tomatoes, tomato sauce, and beef back to the cooking vegetables in the pot. Stir to combine together.
• Add Great Northern and kidney beans to the mix. Pour chicken broth to the pot and let simmer for about 10 minutes.
• Add pasta, Italian seasoning, salt and pepper and let it cook for another 10 minutes.
• Serve right away with a sprinkle of basil or parmesan cheese.

PASTA E FAGIOLI - TEXAS STYLE

Steps:

• Heat oil in dutch oven.
• Add onion, carrots, celery and garlic and saute for 10 minutes or until vegetable are tender crisp.
• Add remaining ingredients, except pasta, and simmer for 1 hour.
• About 50 minutes into simmer time, cook the pasta in 1 1/2- 2 quarts of boiling water over high heat.
• Cook for 10 minutes or until past is al dente, or slightly tough.
• Drain.
• Add the pasta to the pot of soup.
• Simmer for 5-10 minutes and serve.

PASTA E FAGIOLI

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.

PASTA E FAGIOLI

Steps:

• Brown & drain ground beef.
• Add onion & carrot, cook for about 3 minutes.
• Add garlic & spices; mix thoroughly.
• Add tomatoes, chicken stock, & beans.
• Simmer for 20 minutes.
• Add uncooked pasta & cook for another 10-12 minutes.

PASTA é FAGIOLI, NINJA STYLE BY THE DON

Steps:

• Rinse and clean the bag of beans in cold water
• Soak beans at least overnight in a large bowl. 4 cups of water for every 1 cup of beans.
• Place Italian Sausage, Shank Bones, and ½ of the beans in the Ninja.
• Add enough water to just cover the beans and sausage.
• Set Ninja to Pressure Cook at Hi for 25 minutes.
• Set Ninja to have a slow cool down for 20 minutes.
• Add the rest of the beans, and the pork chunks form the Shanks.
• Fill Ninja to just an ⅛" from the Max line with water.
• Set Ninja to Pressure Cook at Hi for 20 minutes.
• Set Ninja to have a slow cool down for 20 minutes. (no keep warm, power off)
• Cook the Pasta to a very firm Al Dente, drain (rinse???) and cool.
• Place ½ cup of cool pasta in the bottom of a bowl.
• Fill the bowl with the HOT é Fagioli from the Ninja. (pasta will finish cooking to perfection on it's own)
• Sprinkle Parmigiano-Reggiano on top.
• Add some Crushed Red Chili ???? flakes to taste for more heat.
• A slice of Bread & Butter with a glass of wine. Will have you going back for seconds.
• Mama Mia, is this a great meal. ????????