Nanas Pasta E Fagioli Recipes

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.

Steps:

• On medium heat, cook ground beef and onion in olive oil. Add minced garlic, diced carrot and celery, salt and pepper. Cook about 5 minutes.
• Next add tomato sauce, broth, and water. Stir in seasoning mix and oregano. Cook for about 10 minutes. Add canned beans and return to a boil. Stir in ditalini, reduce heat to simmer and cook until pasta is done.
• Top each bowl with grated cheese when serving. You may need to add more water to this as the pasta seems to soak up the liquid.

Steps:

• Drain the beans and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the onions, carrots and celery.
• Stir in the olive oil, garlic, stock, tomatoes, half a can of water and the miso. Tie the herbs together with kitchen string and add these as well. Season. Cover and cook on low for 6-8 hrs, until the beans are cooked through and all of the veg is really tender.
• Remove and discard the herbs and stir in the pasta. Cover and cook on high for another 30 mins. Add the cavolo nero stalks and leaves and cook for a final 30-40 mins, or until the pasta is cooked through and the greens are tender. Serve scattered with the cheese and drizzled with a little more olive oil, if you like.

Steps:

• 1. Brown beef in frying pan with house seasoning. (salt, pepper & garlic powder)
• 2. In a large stock pot, add all other ingredients. Bring to a boil and reduce to a simmer until the veggies are tender and onions translucent, at least 30 minutes.
• 3. While soup is simmering boil pasta in salted water until al dente. When finished set aside to cool. you can chill in refrigerator if needed.
• 4. Ladle soup into large bowls and add as much pasta as you like. *** Always keep pasta separate until serving. If you put it in the soup when you cook it the noodles will get soggy and gross.***