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
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cook the pancetta in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta to paper towels to drain, reserving the fat in the pot.
- Add the onion and some salt to the pot and cook until beginning to soften. Add the Italian seasoning, red pepper flakes and a couple pinches of salt to the pot and saute, stirring frequently, until the onion is translucent, 8 to 10 minutes. Mash the garlic with a drizzle of olive oil to form a paste. Add the garlic mixture and saute until fragrant, about 15 seconds.
- Deglaze the pot with the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon. Add the chicken stock, beans, tomatoes and up to 1 cup water to the pot. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low and simmer until slightly thickened, 20 to 30 minutes.
- Puree the soup with an immersion blender, about 30 seconds, keeping at least half of the beans intact (or puree in a regular blender, then return to the pot). Add a little more stock to thin out the soup.
- Bring a large pot of water to a boil. Add the pasta and cook until al dente, 8 to 12 minutes.
- Strain the past in a colander. In the pot with the soup, stir in the pancetta and half each of the parmesan and basil. Adjust the seasoning, if necessary.
- To serve, divide the pasta between the bowls and ladle some soup on top. Garnish with the remaining parmesan and basil. Finish with a crack of black pepper.
- Split open and quarter 1 baguette. Layer thick slices of sharp provolone and thinly sliced soppressata on the bread. Add some baby arugula and drizzle with sweet Italian vinaigrette.
NEW YEAR'S "GOOD LUCK" PASTA FAZOOL
It's a scientific fact that eating pork, beans, or greens at the beginning of a new year brings you great luck-just imagine if we put all three of those things together in a single dish. This is so satisfying and delicious that even if it brought me bad luck, I'd still make it. Best served with some crusty, toasted bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 18
Steps:
- Place a cold soup pot over medium heat. Add sliced bacon. Cook, stirring occasionally, until most of the fat has rendered out and the bacon begins to crisp up, about 5 minutes. Drain off most of the excess fat with a paper towel if desired, leaving about 1 tablespoon in the pot. Add onions, celery, and salt. Saute until and softened onions turn translucent, 5 to 7 minutes.
- Stir in black pepper, cayenne, dried thyme, dried oregano, and tomato paste. Cook, stirring occasionally, until the tomato paste starts to caramelize onto the bottom of the pan, about 2 minutes. Add the minced garlic, and cook, stirring, for 1 to 2 more minutes. Stir in chicken broth and water and raise the heat to high. Bring to a simmer over high heat; reduce heat to medium and let simmer while you prep the Swiss chard.
- Remove chard leaves from tough stems. Gather a handful of leaves and slice across in one direction; turn and slice across again. Repeat with remaining chard. Place into a bowl and fill with water. Swish around to remove dirt; transfer washed greens a handful at a time to another bowl to drain.
- Stir the Swiss chard into the pot and simmer over medium heat until greens become tender, about 10 minutes. Season with salt.
- Stir in the drained beans and raise the heat to high; bring to a boil. Stir in pasta and reduce heat to medium-high. Cook until the pasta is tender, stirring occasionally, 12 to 15 minutes.
- Once the pasta is tender, check the seasoning. Serve immediately in large bowls. Garnish with Parmigiano-Reggiano cheese, a drizzle of olive oil, and red pepper flakes.
Nutrition Facts : Calories 293.3 calories, Carbohydrate 34.5 g, Cholesterol 25.3 mg, Fat 10 g, Fiber 5.6 g, Protein 16.9 g, SaturatedFat 2.9 g, Sodium 1761.5 mg, Sugar 3.3 g
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: THE AUTHENTIC RECIPE
Time 45m
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- If pre-boiling the beans, pre-soak them overnight in abundant water. Simmer them the next day until tender, about an hour or so depending on how old your beans are, seasoning with salt towards the end of cooking. (If you like, you can add a garlic clove and a sprig of parsley.)
- Fry the pancetta, cut up into cubes or lardons, in olive oil until just beginning to brown, then add the garlic cloves and rosemary. (You can also add a peperoncino at this point if you like some spice.)
- Just when you start to smell the garlic and rosemary, add the canned tomatoes, which you should crush in your hands as you add them to the pot. (I just add one or two plus a little juice, just enough to lightly color the soup and add a little flavor) and simmer until the tomatoes have separated from the oil.
- Then add your cannellini beans, allow them to simmer for a minute or two to insaporire (absorb the flavors of the tomato and other ingredients) and then add water (or broth) and partially cooked pasta (see below).
- Continue simmering, squashing some of the beans against the side of the pot so that they 'melt' into the liquid and thicken it, until the pasta is fully cooked.
- I like to mix in a bit of grated pecorino cheese to enrich the soup before serving. Serve topped with you choice of additional grated cheese, freshly ground pepper and/or un filo d'olio.
PASTA FAZOOL
My Grandma's recipe that has been passed down for many years. It is a tomato based soup with Ditalini pasta, tiny meatballs, and great northern beans. I make several gallons for a church election supper once a year, and very seldom is there any left! My grandma could cook an old shoe and make it taste super.
Provided by Papa Di
Categories Meat
Time 2h30m
Yield 6-10 serving(s)
Number Of Ingredients 26
Steps:
- Add the EVO, onion, garlic, carrot and celery to a 1-2 gal. cooking pot.
- Cook on medium low heat until they are soft and the onions transparent (Appr. 15-20 mins).
- While the vegetables are cooking, mix the beef, egg, onion powder, garlic powder, 2 TBS. parsley flakes, 1/2 tbs. basil, bread crumbs, 2 Tbs. parseman cheese, S & P. Shape into tiny meatballs (Appr. 1/2 " in diameter) are fry until done. You may need to cook several batches, depending on the size of your skillet.
- After the vegetables have cooked, add the tomatoes, tomato paste, beef broth, and the rest of the parmesan cheese, parsley, basil, oregano, rosemary, bay leaf, sugar, & baking soda. Stir occasionally until foam disappears from the baking soda.
- Cook until well mixed and add the meatballs.
- Simmer for 1 to 1-1/2 hours and then add the beans. Simmer for another 30 to 45 minutes. Add water to the soup if it seems to get too thick.
- While the soup is simmering, Cook the ditalini noodles until they are a-denti. DO NOT OVERCOOK!
- Add the pasta to the soup just before serving. Do not add the pasta to the soup too soon! The longer the soup cooks with the noodles, the larger the noodles get.
- Serve with a crusty bread, green salad, and extra Parmesan cheese.
- Measurements are not brain surgery. Be close, and you cannot make a mistake. ENJOY!
Nutrition Facts : Calories 758.9, Fat 32.9, SaturatedFat 7.6, Cholesterol 76.7, Sodium 1521.9, Carbohydrate 92.8, Fiber 19.7, Sugar 14.2, Protein 31.2
PASTA "FAZOOL"
Provided by Jeff Mauro, host of Sandwich King
Time 1h5m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook the pancetta in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta to paper towels to drain, reserving the fat in the pot.
- Add the onion, Italian seasoning, red pepper flakes and a couple pinches of salt to the pot and saute, stirring frequently, until the onion is translucent, 8 to 10 minutes. Add the garlic and saute until fragrant, about 15 seconds.
- Deglaze the pot with the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon.
- Add the chicken stock, beans, tomatoes and 1 cup water to the pot. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, about 30 minutes.
- Puree the soup with an immersion blender, about 30 seconds, keeping at least half of the beans intact (or puree in a regular blender, then return to the pot). Add the pasta and cook until al dente, 8 to 12 minutes. Stir in the pancetta and half each of the parmesan and basil. Adjust the seasoning, if necessary, and garnish with the remaining parmesan and basil.
- Serve with Soppressata Sandwiches.
- Split open and quarter 1 baguette. Layer thick slices of sharp provolone and thinly sliced soppressata on the bread. Add some baby arugula and drizzle with sweet Italian vinaigrette.
PASTA FAZOOL CASSEROLE
Provided by Lydia Ravello
Categories Bean Beef Herb Pasta Tomato Bake Sauté Sausage Bon Appétit North Carolina
Yield Serves 8
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Sauté first 6 ingredients in heavy large saucepan over medium-high heat until sausage and beef are brown, crumbling with fork, about 5 minutes. Add tomatoes, tomato paste and cayenne and simmer 5 minutes, breaking up tomatoes with back of spoon. Add kidney beans and heat through. Season with salt and pepper. Add mostaccioli, Parmesan and parsley and toss to combine. Transfer to 9x13-inch baking dish. Sprinkle with cheese. Bake until cheese melts, about 30 minutes.
More about "recipe for pasta fazool"
PASTA E FAGIOLI (OLIVE GARDEN SOUP RECIPE)
From foodieandwine.com
Estimated Reading Time 6 mins
- Add 1 tablespoon of olive oil to a large soup pot or dutch oven and heat over medium high heat. Once heated, add the ground beef and cook until browned (about 6-7 minutes) breaking into crumbles as it cooks. Drain the excess fat, transfer to a medium size bowl and set aside.
- 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
PASTA FAZOOL (PASTA E FASUL) NEAPOLITAN RECIPE & HISTORY
From philosokitchen.com
Estimated Reading Time 7 mins
- At this point, pour the vegetables in a pot along with 3 tbsp of olive oil, 1 bay leaf a pinch of salt and a dash of chili pepper.
EASY PASTA FAZOOL RECIPE. LEARN TO MAKE PASTA FAGIOLI LIKE ...
From italiankitchenstories.com
4/5 (1)Estimated Reading Time 7 mins
- Place the dried beans in the cold water and leave them overnight to get soaked. Add Bicarbonate to the beans.
- Next day you will drain the beans and place them in the pot you will cook them in and cover with cold water.
- Cook the beans over medium heat for 30 min or until you have noticed that they have become soft. Remove with the spoon all foam that will float on the surface.
- Take 1/3 of the beans our from the pot and mash them to get nice creamy texture. I have used plate and a fork but you can also use hand blender to do it faster.
PASTA FAZOOL RECIPE - CLASSIC ITALIAN PASTA AND BEAN SOUP
From cookingtheglobe.com
Estimated Reading Time 4 mins
- First of all, put your potato in a pot with water, bring to a boil, and cook until tender, for about 30 minutes.
- Meanwhile, prepare all the veggies. When the potato is cooked, heat 3 tablespoons olive oil in a soup pot over medium-high heat, and cook the onion, carrot, celery, and garlic for about 5 minutes, until the veggies start to brown.
- Discard the garlic cloves. Add the tomatoes and cook for 5 minutes more. Add 2/3 of the beans (should be about 2 cups), season, and cook for about a minute. Add the water or the vegetable broth. Peel the potato and mash it together with the remaining 1/3 of the beans with a fork or any tool you like and add to the pot. Add the bay leaf, and bring the soup to a boil. Lower the heat, cover, and cook for 15 minutes.
- Add the pasta and cook until it's done. Stir in the parsley and serve. Drizzle some of the remaining olive oil and sprinkle some Parmesan over each bowl. Enjoy!
THE BEST AUTHENTIC PASTA E FAGIOLI
From goodinthesimple.com
- 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.
OLIVE GARDEN PASTA E FAGIOLI (PASTA FAZOOL)
From bigoven.com
5/5
OLIVE GARDEN PASTA E FAGIOLI - DAMN DELICIOUS
From damndelicious.net
PASTA FAZOOL (AKA PASTA E FAGIOLI) - KYLEE COOKS
From kyleecooks.com
Estimated Reading Time 5 mins
- Heat 1 Tbs olive oil in a large dutch oven over medium-high heat. Add the ground beef or sausage, stirring occasionally until cooked through. Remove meat from the pot, and drain the fat off.
- Heat remaining 2 Tbs olive oil in the dutch oven. Add onions, carrots, and celery, and cook until veggies are softened.
AUTHENTIC PASTA FAZOOL - DADSPANTRY
From dadspantry.com
Estimated Reading Time 4 mins
- In a large soup pot, warm the olive oil. Add the onion and pancetta (4 slices of bacon, diced, can substitute for the pancetta) and saute until onions are golden, about 5 minutes.
- Transfer the sauteed ingredients to a blender or food processor and the add the other two cans of beans, including the liquid.
MARISA'S PASTA FAGIOLI (PASTA FAZOOL) – HOMEMADE ITALIAN ...
From homemadeitaliancooking.com
Estimated Reading Time 3 mins
- Cover bottom of dutch oven or large pot with olive oil. Saute garlic in olive oil over medium high heat for 1 minute.
- Add the onions, celery and carrots, stir a minute or two, then add the potatoes. Stir the potatoes to incorporate with the vegetables. Stir in the salt, pepper, rosemary and red pepper.
- When the vegetables are glistening after a few minutes, pour in the broth. When the broth starts to simmer, add the tomato and beans. Simmer 20 minutes.
- Scoop out 1 and 1/2 cup of the soft vegetables and blend in a blender or chopper, then re-add to the pot and stir. Simmer 10 minutes, stir a few times.
PASTA FAZOOL RECIPE - COOKING FOR KEEPS
From cookingforkeeps.com
Estimated Reading Time 7 mins
- Heat a large skilet to a medium heat. Add olive oil. Once the oil is hot. Add the sausage you removed from casings. Let the sausage brown and then use a wooden spoon to break the sausage up into small pieces.
- Once the sausage is brown, reduce the heat to medium low and add onion, garlic, carrot, and celery. Stir to combine. Season with a little bit of salt and pepper. Cook for 1-2 minutes just until coated in the sausage and ever-so-lightly softened.
- Using a fork, gently mash about 1/4 of the white beans. Add thyme, white beans, canned tomatoes, tomato paste, canned tomatoes, 3 3/4 cup chicken stock, 1 teaspoon of salt, and parmesan cheese rind to the veggies. Bring to a boil and reduce to a simmer. Simmer for 7-8 minutes until the white beans start to soften and thicken the soup. Stir halfway through.
- Stir in the pasta. Continue to simmer until the pasta is aldente. Stir every minute or so to prevent the pasta and veggies from sticking to the bottom of the pot. It will be thick, so if you leave it alone too much, it will stick. If the stew is thicker than you'd like, add the remaining 1/4 cup of chicken broth (or more).
PASTA FAZOOL RECIPE - JUSTIN CHAPPLE | FOOD & WINE
From foodandwine.com
- In a large saucepan, cook the pancetta in the olive oil over moderately high heat, stirring occasionally, until the fat is rendered, about 5 minutes. Add the onion and a generous pinch of salt and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic, oregano and crushed red pepper and cook, stirring, until fragrant, about 2 minutes.
- Add the wine to the saucepan and cook over moderately high heat until nearly absorbed, about 2 minutes. Add the chicken stock and tomatoes and bring to a boil over high heat. Stir in the pasta and simmer over moderate heat, stirring occasionally, until the pasta is al dente, about 10 minutes. Stir in the beans and simmer for 5 minutes more. Season with salt and pepper.
TRADITIONAL ITALIAN PASTA FAGIOLI RECIPE - ITALIAN FOOD FAST
From italianfoodfast.com
- Chop the rosemary, put in a small bowl and drizzle with 20 ml of extra virgin olive oil. (this rosemary oil will be used to add extra flavour at the end)
- Pour the remaining oil in a hot large saucepan, then add the pancetta lardons (or small cubes) and cook down until crispy.
- Add the small, diced carrots, celery, onions, and the bay leaves, then cook for 5 minutes stirring regularly.
- Then add the parmesan rinds (optional), the chopped garlic and the tomato paste, before pouring in half of the vegetables stock, cook on a medium heat for ten minutes.
PASTA FAZOOL RECIPE - NO RECIPES - ELEVATING EVERYDAY ...
From norecipes.com
Estimated Reading Time 4 mins
PASTA E FAGIOLI RECIPE (PASTA FAZOOL): ITALIAN SOUP ...
From unpeeledjournal.com
PASTA FAZOOL RECIPE - BBC FOOD
From bbc.co.uk
PASTA FAZOOL (PASTA E FAGIOLI) RECIPE BY CHEF JOHN - REDCIPES
From redcipes.com
PASTA FAZOOL CHICKEN SALAD | LINDA'S BEST RECIPES
From lindasbestrecipes.com
PASTA FAZOOL - RECIPES
From waitrose.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love