White Bean Pasta E Fagioli Recipes

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WHITE BEAN PASTA E FAGIOLI



White Bean Pasta E Fagioli image

Another great recipe from italianfoodforever.com that I've adapted. This soup-from-scratch recipe requires a bit of chopping, but the end result is SO worth it. Be sure to include the toasted baguette, as it really makes the dish. Then all you need is a green salad and some good wine.

Provided by KissKiss

Categories     Pasta Shells

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
2 carrots, peeled and chopped
2 celery ribs, peeled and chopped
1 small red onion, peeled and chopped
2 garlic cloves, peeled and minced
6 cups chicken broth (plus extra for re-wetting leftovers)
2 (15 ounce) cans cannellini beans, drained and rinsed (or 3 cups cooked cannellini beans)
salt and pepper, to taste
1/4 cup Italian parsley, chopped
1 teaspoon dried oregano
3 -4 tomatoes, chopped (I used canned whole tomatoes)
2 cups ditalini (or any other small pasta like macaroni or shells)
2/3 cup parmesan cheese, grated (plus extra for finishing)
4 -6 pieces baguette, split, toasted and buttered

Steps:

  • Heat the olive oil in a large soup pot, and cook the onion, celery, carrot, and garlic until soft and fragrant (about 15-20 minutes).
  • Add four cups of the broth and the beans to the pot and cook for 10 minutes over med-high heat.
  • Season with salt and pepper, oregano, and half of the parsley. Be careful with the salt, as salty Parmesan cheese will be added later.
  • Cut the tomatoes in half, squeeze out the juice and seeds, chop the tomatoes into a small dice, and add to the pot. Add the pasta and cook until pasta is tender (about 10-15 minutes - check package instructions).
  • Add the remaining two cups broth, the Parmesan cheese, and the remaining parsley. Heat for two minutes, mixing well.
  • Place toasted baguette pieces in four to six low bowls (the amount of bowls/servings depends on appetites), and ladle the soup over the bread. Sprinkle on some additional Parmesan and serve.

Nutrition Facts : Calories 898.5, Fat 17.4, SaturatedFat 5.2, Cholesterol 14.7, Sodium 1849.6, Carbohydrate 137.6, Fiber 19.8, Sugar 8, Protein 48.5

"16 BEAN" PASTA E FAGIOLI



Provided by Ina Garten

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 14

1 (1-pound) bag Goya 16 Bean Soup Mix
2 tablespoons good olive oil, plus extra for serving
6 ounces pancetta, 1/4-inch-diced
1 large onion, chopped
1 tablespoon minced garlic (3 cloves)
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can crushed tomatoes, preferably San Marzano
1 cup dry red wine
4 to 6 cups good chicken stock, preferably homemade
Kosher salt and freshly ground black pepper
1 cup miniature pasta, such as ditalini or tubettini
1/2 cup freshly grated Italian Parmesan cheese, plus extra for serving
1 tablespoon good red wine vinegar
Julienned fresh basil leaves, for serving

Steps:

  • The day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches and refrigerate overnight. The next day, drain the beans, rinse under cold running water and drain again. Place the beans in a large pot with 8 cups of cold water. Bring to a boil, lower the heat and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin will peel away when you blow on a bean.
  • Meanwhile, heat the oil in a medium (10-inch) stockpot or Dutch oven over medium heat. Add the pancetta and onion and saute over medium to medium-high heat for 12 to 18 minutes, until browned. Add the garlic and red pepper flakes and saute for one minute. Add the tomatoes, wine, 4 cups of the chicken stock, 1 tablespoon salt and 1 teaspoon black pepper and turn off the heat.
  • Drain the beans and add two-thirds of them to the soup. Pass the remaining beans through a food mill, discarding the skins. Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender. Add up to 2 more cups chicken stock if the soup is too thick. Stir in the Parmesan and the vinegar. Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan and some basil. Serve hot with extra Parmesan on the side.

EASY WHITE PASTA E FAGIOLI



Easy White Pasta e Fagioli image

This one-pot pasta and bean soup is a hybrid that falls somewhere between an easy white pasta e fagioli and a simple greens and beans.

Provided by Kylie Perrotti

Categories     Dinner

Time 40m

Number Of Ingredients 13

1 tablespoon neutral oil
1 pound ground chicken
1 yellow onion (peeled and diced)
2 tablespoons butter (optional)
1 teaspoon dry thyme
1/2 teaspoon crushed red pepper (more or less depending on heat tolerance)
5 cups water or stock
15- ounce can white beans (a few tablespoons of the liquid reserved)
1 cup dry fusilli
2 tablespoons freshly minced parsley (optional)
2.5 ounces baby kale
1/2 lemon (juiced)
Salt (pepper, and crushed red pepper to taste)

Steps:

  • Heat oil in a large pot over medium heat. Add the chicken and cook, breaking it up with a spoon, for 10-12 minutes until mostly cooked through and browned all over. Season with salt, pepper, and crushed red pepper. Remove from the pot and transfer to a bowl.
  • Add the diced onion to the pot over medium heat. Cook for 5 minutes until it just begins to soften. If using, melt the butter into the onion. Once bubbly, add dry thyme and crushed red pepper and cook for 1 minute until fragrant.
  • Pour in 1 cup of stock or water to deglaze the pot. Add the remaining stock or water along with beans and the bean liquid, fusilli, and cooked chicken. Season to taste. Bring to a boil and then reduce heat to a hard simmer. Add water as needed if it evaporates too quickly. Note: You can low simmer it for longer but I was HUNGRY, so I hard simmered to cook the pasta faster. Hard simmer for about 15-20 minutes until the pasta is al dente. Low simmer for about 30 minutes.
  • Season the soup with salt and pepper to taste. Add parsley, baby kale, and cook for 5 minutes until wilted. Add lemon juice.
  • Ladle the soup into bowls and serve with lemon wedges and more parsley, if you like. You could also serve with parmesan cheese on top if you have it!

Nutrition Facts : Calories 436 kcal, Carbohydrate 38 g, Protein 30 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 113 mg, Sodium 130 mg, Fiber 7 g, Sugar 2 g, UnsaturatedFat 11 g, ServingSize 1 serving

PASTA FAGIOLI



Pasta Fagioli image

"This traditional pasta and white bean soup is an Italian classic. Be sure to cook the pasta until just al dente. Keeping it a bit chewy or "toothsome" insures it maintains a low glycemic index (description courtsey of Dr. Weil's Optimal Eating Plan)." This is from the wonderful recipe collection of Dr. Weil. I highly recommend all of this dishes but especially this classic!

Provided by Petite Mommy

Categories     Clear Soup

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup small dried white bean
1 tablespoon extra virgin olive oil
1 large onion, chopped
6 garlic cloves, minced
10 cups water or 10 cups vegetable stock
1/2 teaspoon dried rosemary, crushed
1 cup small shell pasta (orzo or small shells)
salt and black pepper
2 tablespoons fresh parsley, chopped
1 cup freshly grated parmesan cheese
additional extra virgin olive oil (optional)

Steps:

  • Wash the beans. In a large pot, cover them with cold water. Soak for 6-8 hours. Drain into a colander.
  • In the same pot, heat 1 tablespoon of olive oil over medium heat, add the onion and garlic, and saute until soft.
  • Add the beans and water or stock. Cover and bring to a boil over high heat. Reduce heat to low, add the rosemary, and simmer 2 hours or until the beans are tender.
  • Raise heat to high, add the pasta, and cook until al dente.
  • Season the soup to taste with salt and pepper, garnish with the chopped parsey. Serve accompanied by grated Parmesan cheese and the optional extra-virgin olive oil.

Nutrition Facts : Calories 207.8, Fat 5.7, SaturatedFat 2.5, Cholesterol 11, Sodium 203.2, Carbohydrate 27.1, Fiber 4.6, Sugar 1.7, Protein 12.6

PASTA E FAGIOLI



Pasta e Fagioli image

An easy Pasta e Fagioli recipe that can be prepared in 45 minutes or less.

Categories     Soup/Stew     Bean     Pasta     Tomato     Quick & Easy     Fall     Gourmet

Yield Makes about 3 cups, serving 2 as a main course

Number Of Ingredients 11

2 slices of bacon, chopped
1 small onion, chopped fine
1 garlic clove, minced
1 small rib of celery, chopped fine
1 carrot, sliced thin
1 1/2 cups chicken broth
a 16-ounce can white beans, rinsed well and drained
a 16-ounce can tomatoes, drained and chopped
1/3 cup tubetti or other small tubular pasta
2 tablespoons minced fresh parsley leaves
freshly grated Parmesan as an accompaniment

Steps:

  • In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp, pour off all but 1 tablespoon of the fat, and in the remaining fat cook the onion and the garlic, stirring, until the onion is softened. Add the celery, the carrot, and the broth and simmer the mixture, covered, for 5 minutes. In a bowl mash 1/3 cup of the beans, stir them into the bacon mixture with the remaining whole beans and the tomatoes, and simmer the mixture, covered, stirring occasionally, for 5 minutes. Stir in the tubetti, simmer the soup, covered, for 10 minutes, or until the pasta is al dente, and if desired thin the soup with water. Let the soup stand off the heat, covered, for 5 minutes, stir in the parsley, and serve the soup in bowls sprinkled with the Parmesan.

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

PASTA E FAGIOLI



Pasta e Fagioli image

A robust mix of white beans and macaroni in a light tomato sauce, a Pasta e Fagioli recipe that is ready to serve in under 30 minutes.

Provided by Gilda Lupes

Categories     Soup/Stew     Bean     Pasta     Tomato     Appetizer     Vegetarian     Kid-Friendly     Quick & Easy     Summer     Bon Appétit     Pittsburgh     Pennsylvania     Small Plates

Yield Serves 2 to 4

Number Of Ingredients 11

4 tablespoons olive oil
2 garlic cloves, minced
1 16-ounce can Italian plum tomatoes, drained, chopped
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil, crumbled
1/4 teaspoon dried oregano, crumbled
1 15-ounce can cannellini beans (white kidney beans), rinsed, drained
Salt and pepper
N/A
8 ounces elbow macaroni, freshly cooked
Grated Parmesan

Steps:

  • Heat 3 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté until brown, about 2 minutes. Stir in tomatoes and cook 5 minutes. Add parsley, basil and oregano and simmer until tomatoes soften, stirring occasionally and breaking up tomatoes with back of spoon, about 15 minutes. Add beans and cook until heated through, about 5 minutes. Season with salt and pepper. Place pasta in bowl. Toss with remaining 1 tablespoon oil. Pour sauce over and toss thoroughly. Serve, passing Parmesan separately.

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