Tuscan Bean And Pasta Soup Pasta E Fagioli Recipes

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PASTA AND BEANS: PASTA E FAGIOLI



Pasta and Beans: Pasta e Fagioli image

I could live on this recipe -- a quick version of my Gran'pa Emmanuel's masterwork.

Provided by Rachael Ray : Food Network

Time 30m

Yield 6 BIG servings

Number Of Ingredients 17

2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped
Two 4 to 6-inch sprigs rosemary, left intact
One 4 to 6-inch sprig thyme with several sprigs on it, left intact
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
Two 15-ounce cans cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken stock
1 1/2 cups ditalini
Grated Parmigiano or Romano, for the table
Crusty bread, for mopping

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.

Nutrition Facts : Calories 365 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 1101 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 18 grams, Sugar 8 grams

TUSCAN BEAN AND PASTA SOUP (PASTA E FAGIOLI)



Tuscan Bean and Pasta Soup (Pasta e Fagioli) image

A classic Italian bean and pasta soup

Provided by Marilena Leavitt

Categories     Bean Soup

Time 50m

Yield 8

Number Of Ingredients 16

4 oz. pancetta, cut in small cubes
3 TBSP. olive oil
1 sm. onion, finely chopped
2 sm. carrots, peeled and chopped finely
1 sm. celery stalk, chopped finely
3 med. garlic cloves, minced
1 sprig fresh rosemary, minced
1 sm. pepperoncino, minced (or pinch of red pepper flakes), optional
16 oz. canned Italian plum tomatoes (San Marzano), (processed in food processor with their juices)
1 lb. cranberry (or pinto or cannellini or light red kidney) cooked beans (or 2 cans of beans, rinsed and drained)
3-4 cups homemade beef or chicken stock, hot
1 tsp. salt
--- freshly ground pepper, to taste
½ lb. ditalini pasta (or other small sized pasta)
1 TBSP. butter
5 TBSP. Parmigiano Reggiano cheese, grated

Steps:

  • Cut the pancetta into small cubes and cook it in the olive oil in a large pot until just beginning to brown. Add the onion, the carrot, and the celery. Cook for a few minutes and add the garlic and rosemary. Stir in the minced pepperoncino at this point, if you like some spice.
  • When the vegetables are soft and lightly browned, crush the tomatoes in a food processor and add them to the pot with their juices. Simmer for a few minutes and add the drained cooked beans. Allow to cook for 10 minutes, before adding the hot stock and the seasoning. When it comes to a boil, stir in the pasta.
  • Continue cooking, squashing some of the beans against the side of the pot (so that they help thicken it the stock), until the pasta is fully cooked. Just before turning the heat off, swirl in 1 TBSP. of butter and the grated cheese.
  • Let the soup sit for five minutes. Taste and adjust the seasoning. The more it sits, the past absorbs more liquid and the soup thickness. If necessary, stir in some hot water or stock to thin it out. Serve with a drizzle of your best olive oil.

PASTA E FAGIOLI



Pasta e Fagioli image

This is a classic Italian bean and pasta soup. If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, main course

Time 1h50m

Yield 8 servings

Number Of Ingredients 14

1 recipe Simmered Pintos using only 1/2 pound (about 1 1/8 cups) beans
1 tablespoon extra virgin olive oil
1 medium or large onion, chopped
1 1/2 teaspoons chopped fresh rosemary
2 large garlic cloves, minced
1 28-ounce can chopped tomatoes with juice
Pinch of sugar
Salt and freshly ground pepper
1 tablespoon tomato paste
1 small dried red pepper, or 1/4 to 1/2 teaspoon red pepper flakes (optional)
A bouquet garni made with a bay leaf, 1 or 2 Parmesan rinds, and a few sprigs of thyme and parsley
6 ounces elbow macaroni or small shells (1 cup)
2 to 3 tablespoons chopped fresh parsley
2 ounces Parmesan cheese, grated (1/2 cup), optional

Steps:

  • Make the simmered beans as directed, changing only the amount of beans (use 2 quarts water). Remove onion and bay leaf, using tongs or a slotted spoon, as directed. Place a strainer over a bowl and drain beans. Measure broth and top up with enough water to make 6 cups.
  • Heat oil over medium heat in a large, heavy casserole or Dutch oven and add chopped onion. Cook, stirring, until just tender, about 5 minutes. Add rosemary and garlic and stir together for another minute, until garlic is fragrant. Stir in tomatoes, add sugar, salt and pepper, and cook, stirring often, until tomatoes have cooked down and the mixture is very fragrant, 10 to 15 minutes.
  • Add broth from the beans, tomato paste, hot pepper, bouquet garni, and salt to taste and bring to a boil. Reduce heat, cover and simmer 30 minutes. Stir in beans and heat through. Taste and adjust salt.
  • 10 to 15 minutes before serving, stir in pasta. When it is cooked al dente, taste and adjust seasonings, stir in parsley, and serve, passing Parmesan in a bowl.

Nutrition Facts : @context http, Calories 92, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 322 milligrams, Sugar 4 grams

PASTA AND BEAN SOUP (PASTA E FAGIOLI)



Pasta and Bean Soup (Pasta E Fagioli) image

Venetians prize a soup made thick by using mashed beans. This recipe is based on the preparations at Venice's Fiaschetteria Toscana and Osteria alla Bomba. A tablespoon of salt may sound like a lot, but it is needed to bring out the beans' flavor. From Gourmet Magazine, 2000.

Provided by Bev I Am

Categories     Beans

Time 16h

Yield 10 serving(s)

Number Of Ingredients 13

1 1/3 lbs dried cranberry beans
5 quarts cold water
2 medium onions, coarsely chopped
2 medium boiling potatoes, peeled and coarsely chopped
1 large carrot, coarsely chopped
1 celery rib, coarsely chopped
2 medium tomatoes, seeded and coarsely chopped
1 tablespoon minced fresh rosemary
1/4 lb sliced pancetta or 1/4 lb bacon, coarsely chopped
1 tablespoon fine sea salt
1 teaspoon fresh ground black pepper
1/3 lb ditalini (or other short tubular pasta)
3 tablespoons extra virgin olive oil

Steps:

  • Combine beans and water in an 8-quart heavy pot and soak, covered, 12 hours.
  • Add vegetables and 1 tablespoon rosemary to pot and simmer, covered, until beans are tender, about 2 hours.
  • Using a slotted spoon, set aside 1 heaping cup bean mixture, then reserve 2 cups cooking liquid separately.
  • Force remaining soup through a food mill into a very large bowl.
  • Cook pancetta in cleaned pot over moderate heat, stirring, until it begins to render its fat.
  • Add remaining rosemary and cook, stirring, 15 seconds.
  • Stir in puréed soup, reserved whole beans, salt, and pepper and bring to a simmer, stirring frequently and scraping bottom with a wooden spatula to keep soup from sticking to pot (thin with some of reserved bean liquid if necessary).
  • Add pasta and simmer, stirring frequently, until pasta is cooked, about 12 minutes.
  • Serve soup drizzled with olive oil.
  • -This soup is best the day after it's made.
  • Cool it uncovered, before chilling, covered, up to 4 days.
  • -You can use a blender or food processor instead of a food mill to purée the soup, but pulse briefly.
  • This soup should be textured and thick.
  • Makes 4 quarts, serving 8 to 10.

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