PASTA E FAGIOLI
Steps:
- In a large heavy pot, heat olive oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, celery, and carrots and cook for 3 minutes. Add dried basil, oregano, and red pepper flakes and toss to coat. Stir in tomatoes and stock and bring to a boil. Reduce heat and simmer for 30 minutes. If necessary add an additional cup of stock or water and stir in beans and tiny pasta. Simmer for 6-8 minutes or until pasta is tender. Stir in parsley and serve hot with grated Parmesan and ground black pepper.
VEGAN PASTA E FAGIOLE
Rosemary, garlic, and smoked paprika lend depth of flavor to this thick, creamy, dreamy pasta-and-bean soup. Drizzle with olive oil and serve with a hunk of bread and you've got just about the coziest dinner ever!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 14
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 FAZOOL (PASTA E FAGIOLI)
This classic Italian-American comfort food works with any kind of sausage, but I like the fennel and anise flavors of sweet Italian sausage with the beans--it's a hearty soup that's fast and easy to put together.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 35m
Yield 2
Number Of Ingredients 13
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.
Nutrition Facts : Calories 887.6 calories, Carbohydrate 77.3 g, Cholesterol 83.7 mg, Fat 43.8 g, Fiber 12.5 g, Protein 43.8 g, SaturatedFat 13.9 g, Sodium 4199.5 mg, Sugar 10 g
PASTA E FAGIOLI: PENNE WITH BEANS AND ESCAROLE
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in a large deep skillet over medium heat. Add onion, carrot and celery, cook until vegetables are slightly softened, 5 minutes. Add 1 cup water, season with salt and pepper, cover, cook until tender,10 minutes.
- Meanwhile, finely chop sage, thyme, and garlic together. Stir beans and chopped herbs mixture into vegetables
- Cook pasta according to package directions, for 5 minutes. Add escarole, stir and cook, until shells are al dente, 1 to 2 minutes more. Drain.
- Add pasta and escarole to the vegetables. Stir in 3/4 cup cheese, season with salt and pepper to taste. Serve with grated cheese and a dollup of tomato pesto if desired.
PHIL'S PASTA FAZOOL WITH ESCAROLE (PASTA FAGIOLI)
Make and share this Phil's Pasta Fazool With Escarole (Pasta Fagioli) recipe from Food.com.
Provided by Phil Franco
Categories European
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Add olive oil to the pot, increase the heat to medium-high, and add the onion. Cook, stirring frequently, until fragrant and beginning to soften, about 2 minutes.
- Add the carrot and celery and cook, stirring frequently, until they begin to soften and brown, about 2 minutes more. Be sure to scrape any brown bits from the bottom of the pan.
- Stir in the garlic, pepper flakes, salt & black pepper and cook, stirring, until the garlic is fragrant, about 1 minute more.
- Add the chicken broth, tomatoes and bring to a boil over high heat.
- When the broth reaches a boil, reduce the heat to medium, add HALF of the beans.
- Mash the remaining beans with a fork or wooden spoon and add them to the pot, stirring to distribute.
- Stir in the optional escarole, adjust the heat as necessary to maintain a gentle simmer, and simmer until the escarole is tender, 15 to 20 minutes. (I cover the pot loosely during this step to prevent too much reduction in the broth.).
- Meanwhile cook the pasta to al dente.
- Stir in the cooked pasta just before serving. Note that the pasta will absorb a lot of the broth.
- Top the dish with grated cheese to taste.
- (It's even better the next day!).
Nutrition Facts : Calories 453.5, Fat 10.6, SaturatedFat 1.9, Sodium 937.2, Carbohydrate 70.9, Fiber 9.8, Sugar 9.7, Protein 21.4
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