Traditional Pasta E Fagioli Recipes

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PASTA E FAGIOLI



Pasta e Fagioli image

This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 45m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
2 stalks celery, finely chopped
2 medium carrots, finely chopped
1 medium onion, chopped
2 cloves garlic, minced
2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 teaspoon Italian seasoning, crushed
1 (14.5 ounce) can diced tomatoes, undrained
¾ cup short tube-shaped ditalini pasta, cooked and drained
1 (15 ounce) can white kidney beans (cannellini), undrained

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.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 41.6 g, Cholesterol 2.5 mg, Fat 4.7 g, Fiber 7.5 g, Protein 8.9 g, SaturatedFat 0.6 g, Sodium 883 mg, Sugar 6.4 g

AUTHENTIC PASTA E FAGIOLI



Authentic Pasta e Fagioli image

This traditional recipe for Pasta e Fagioli (pasta fazool) is simple comfort food at its finest (and nutritious to boot).

Provided by Kate

Categories     Main Course

Time 40m

Number Of Ingredients 13

3 15 oz cans cannellini beans
1/4 cup extra virgin olive oil
1/2 medium onion (chopped)
2 cloves garlic (chopped)
4 oz pancetta or approx 4 slices bacon (diced)
2 tsp minced fresh rosemary
3 cups beef broth
3 cups chicken broth
1 cup crushed tomatoes
1 3/4 cups small pasta shells (uncooked)
1 tsp kosher salt
crushed red pepper flakes (optional)
parmesan cheese (optional)

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.

Nutrition Facts : Calories 548 kcal, Carbohydrate 72 g, Protein 25 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 2532 mg, Fiber 14 g, Sugar 3 g, ServingSize 1 serving

TRADITIONAL PASTA E FAGIOLI



Traditional Pasta e Fagioli image

Any bean will work in this pasta and bean soup, but tubed pasta or shells make for the best mouthfuls.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 15

3 cups dried small white beans, such as risina or navy
1/2 cup extra-virgin olive oil
2 tablespoons unsalted butter
1 large onion, cut into 1/4-inch dice
1 celery stalk, cut into 1/4-inch dice
4 garlic cloves (2 minced, 2 crushed)
1 small dried red chile, crumbled
1 small sprig fresh rosemary, plus more, finely chopped, for garnish
1 bay leaf (preferably fresh)
8 to 9 cups homemade or low-sodium store-bought chicken stock
1/4 cup shredded peeled carrot
1/4 cup chopped fresh flat-leaf parsley
1/2 bunch Swiss chard, stemmed and thinly sliced crosswise (3 cups)
2 cups small pasta shells
Coarse salt and freshly ground pepper

Steps:

  • Cover beans with cold water in a large bowl. Transfer to the refrigerator, and let beans soak 8 hours (or overnight). Drain.
  • Heat 2 tablespoons oil and the butter in a large pot over medium-high heat until butter is melted. Add onion, celery, and crushed garlic; cook, stirring, until softened, about 5 minutes. Stir in beans, chile, rosemary sprig, and bay leaf.
  • Gradually stir in 8 cups stock. Bring to a boil. Reduce heat to medium-low; cover. Simmer soup until beans are tender, 1 1/2 to 2 1/2 hours (time varies depending on bean).
  • Process carrot, minced garlic, parsley, and remaining 1/4 cup plus 2 tablespoons oil in a food processor until vegetables and herbs are finely chopped.
  • Stir the Swiss chard and pasta into soup. Cook until pasta is al dente, 8 to 10 minutes. If soup seems too thick, thin with remaining cup stock to desired consistency. Discard bay leaf. Season soup with salt and pepper. Stir in carrot mixture, and garnish with chopped rosemary.

EASY PASTA FAGIOLI



Easy Pasta Fagioli image

Typical Italian hearty winter fare done easy! Serve in bowls with a grating of Romano or Parmesan cheese, crusty bread and salad.

Provided by Cindy

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 carrot, diced
1 stalk celery, diced
1 thin slice onion, diced
½ teaspoon chopped garlic
4 (8 ounce) cans tomato sauce
1 (14 ounce) can chicken broth
freshly ground black pepper to taste
1 tablespoon dried parsley
½ tablespoon dried basil leaves
1 (15 ounce) can cannellini beans, drained and rinsed
1 ½ cups ditalini pasta

Steps:

  • Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes.
  • Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
  • Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.

Nutrition Facts : Calories 337.8 calories, Carbohydrate 60.7 g, Cholesterol 2.4 mg, Fat 5.1 g, Fiber 9.4 g, Protein 13.4 g, SaturatedFat 0.6 g, Sodium 1881.5 mg, Sugar 11.4 g

PASTA E FAGIOLI RECIPE BY TASTY



Pasta E Fagioli Recipe by Tasty image

Here's what you need: garlic, rosemary, olive oil, shallot, carrot, tomato sauce, beans, vegetable stock, short pasta

Provided by Francesca Tieghi

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 9

2 cloves garlic
1 sprig rosemary
1 tablespoon olive oil
1 shallot, minced
1 carrot, finely diced
5 tablespoons tomato sauce
1 can beans, cooked
2 cups vegetable stock, enough for the pasta to be slightly submerged
1 cup short pasta

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.

Nutrition Facts : Calories 1223 calories, Carbohydrate 124 grams, Fat 69 grams, Fiber 6 grams, Protein 13 grams, Sugar 20 grams

PASTA E FAGIOLI (OLD WORLD STYLE)



Pasta E Fagioli (Old World Style) image

Born in Brooklyn I got the opportunity to have some of the best Italian food outside of Italy. My Mother from Italy has since passed and I did not write her recipe down so, this is my rendition. It is one of my favorites, I grew up on this wonderful dish and so will my family.

Provided by Joseph R.

Categories     Beans

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1/8 lb pancetta, diced (about 1/4 inch slice)
1 onion, medium to large diced
1 carrot, sliced
1 bay leaf
3 -4 garlic cloves, minced
3 (15 1/2 ounce) cans cannellini beans, divided one can mashed. (Don t drain)
1 quart chicken stock (homemade is always best, in a pinch swanson's organic works well)
2 -4 ounces tomato sauce (can or left over)
1/4 teaspoon dried thyme, if fresh use 3/4 tsp
0.5 (16 ounce) box ditalini
sea salt
fresh ground pepper

Steps:

  • In a Dutch oven over medium high heat, render pancetta till brown 5-6 minute.
  • Add onion, carrot, bay leaf with a pinch of salt and fresh cracked pepper, sauté till onion is translucent about 8 - 10 minutes.
  • Add garlic till fragrant about 30 sec.
  • Add the can of mashed cannellini beans, stir to combine.
  • Add remaining whole beans, stock, tomato sauce, thyme and 1 tsp salt to pot.
  • Simmer about 20 - 25 min add pasta cook till tender about 15 minute.
  • Add fresh water to level to consistency you prefer cook for 5 minute.
  • Adjust seasonings.
  • Serve with fresh grated Parmigiano-Reggiano and drizzle of EVOO.
  • Enjoy the love!

Nutrition Facts : Calories 840, Fat 11.8, SaturatedFat 2.2, Cholesterol 7.2, Sodium 453.3, Carbohydrate 139.3, Fiber 23.8, Sugar 8.9, Protein 46.3

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