PASTA E FAGIOLI
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
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
Provided by Valerie Bertinelli
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the onion, celery, carrot and oil in a medium saucepan. Cook over medium-low heat for 5 minutes. Add the tomatoes with their juices, bay leaf, rosemary sprig and 3 cups of the broth. Bring to simmer and cook for 30 minutes. Discard the bay leaf and rosemary sprig. Add the remaining cup of broth and the pasta. Add the beans and simmer gently until the pasta is cooked through, about 12 minutes.
- Taste the soup and adjust for seasoning with salt and pepper. Ladle into bowls and sprinkle with cheese.
PASTA E FAGIOLI MIX
Make and share this Pasta E Fagioli Mix recipe from Food.com.
Provided by Diana Adcock
Categories Beans
Time 10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Pick through beans.
- Combine with all the ingredients except pasta, which you want to tie in a little mesh or plastic bag.
- Place in a decorative jar, tie with a ribbon and give with 1 28 oz can of stewed tomatoes and: In a large stockpot, combine bean mixture and 12 cups water.
- Bring to a boil and boil for 10 minutes.
- Reduce heat and simmer for 2 and 1/2 to 3 hours, or until beans are tender.
- Add tomatoes and pasta, simmering for 10 minutes more.
PASTA E FAGIOLI
This is my son's favorite soup. He thinks it tastes just like Olive Gardens. Never any leftovers with this soup. I hope you enjoy it as much as my family does.
Provided by Big Sis
Categories Clear Soup
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- Brown the hamburger, drain off the fat.
- Add onion, carrot, celery and garlic and sauté until onion is clear (approx 10 minutes).
- Add everything else except pasta, and simmer on low for one hour.
- I add the pasta and simmer for 5-10 minutes, however, if you are not going to eat this right away, keep the pasta seperate so the pasta does not soak up all the sauce.
- Enjoy.
PASTA E FAGIOLI
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat up the extra-virgin olive oil and saute the garlic, onion, carrot, celery, and pancetta for 5 minutes. Add the fresh sage and rosemary, allowing the olive oil to absorb the flavors of the herbs. Season with salt and pepper to taste.
- Add the beans and cook for a few minutes. With the back of a fork, mash up a quarter of the beans and add 1 cup water. Break the uncooked spaghetti into thirds using your hands and add into pot. Stir for about a minute. Add the remaining 3 1/2 cups water and bring to a boil. Cook for about 15 minutes, allowing the water to reduce until it becomes a thick consistency.
- Let rest for 10 minutes off the heat. Add the freshly grated Parmigiano cheese, parsley, and finish with a drizzle of extra-virgin olive oil. Serve warm.
PASTA E FAGIOLI
My mom's pasta e fagioli is one of my all-time favorite comfort foods. It was part of the regular dinner rotation at home because it was a great way to use up any open boxes of pasta. We would have rigatoni, ziti, penne, shells, corkscrews-anything that would pick up the sauce and the beans. What made it extra special and mysterious was that my mother would sort the beans the night before-how impressive to have something for dinner that required two days' worth of work! The dish has evolved over the years as the ingredients available in America have changed. Pancetta would be traditional, but I always remember it with a streak of "lean," as salt pork was called in central Virginia, where I grew up. -Vince Camillo, Food Stylist
Provided by Food Network Kitchen
Categories main-dish
Time 9h55m
Yield 8 generous servings
Number Of Ingredients 7
Steps:
- The night before serving, sort through the beans and discard any small, cracked or shriveled ones. Place the beans in a pot or jar large enough to cover them with water by at least 3 inches. Leave the beans in a cool place or in the refrigerator overnight to rehydrate.
- The next day, strain the beans through a colander (discard the water). Add the beans to a medium saucepan with enough water to cover by at least 2 inches, about from the tip of your finger to your knuckle. Turn the heat to medium-high, bring the liquid to a boil, then return to a simmer and cook, stirring occasionally and skimming off any foam that rises to the top, until the beans are tender, 50 minutes to 1 hour. Add additional water when necessary to keep the beans submerged. When the beans are done, turn off the heat, add 1 1/2 teaspoons salt and stir to incorporate; set aside.
- Put the salt pork in a medium pot over medium heat and cook, stirring occasionally, until crispy, about 12 minutes. Remove the salt pork and discard. Pour off all but 2 tablespoons of the fat. Add the tomato paste to the pot, and cook until it darkens, about 2 minutes. Add 2 cups of the cooking water from the beans, and simmer for 10 minutes. Strain the beans, add them to the pot and cook just long enough to heat them through, about 5 minutes.
- Meanwhile, bring a large pot of generously salted water to a rolling boil, and cook the pasta according to the package directions for al dente. Add as many pasta shapes as you wish, as long as their cooking times are within 2 minutes of one another (according to the package directions). Drain, reserving 2 cups of the cooking water. Add the pasta back to the pot, add the beans with their liquid and the reserved pasta water and stir in 2 to 3 teaspoons of pepper. Ladle the soup into serving bowls, and grate the Pecorino Romano over the top if using.
PASTA E FAGIOLI
Provided by Giada De Laurentiis
Time 50m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.
- Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
PASTA E FAGIOLI AL TENORE: TENOR'S PASTA AND BEANS
Steps:
- Place a large, heavy soup pot, over medium heat. Cook the sausage links with a small amount of water, covered, until the sausage has browned, about 10 minutes.
- Remove sausages to a plate and let cool. Once cooled chop into pieces and then use a food processor to finely ground the sausage pieces. Brown the bacon/pancetta in the same pot as used for the sausage links, using a little olive oil if necessary. When the bacon/pancetta is browned, not crisped, add back to the pot the chopped sausage and ground beef, and cook until both have browned, about 15 minutes.
- Next add the onions, celery, and garlic; cook 5 minutes, stirring constantly. Add the stock and skim (recommend use of a gravy separator) to remove excess fat. Continue to cook at a simmer for about 10 to 15 minutes.
- In a food processor, blend tomato sauce with 1 cup cannellini beans until smooth. Pour the mixture into the pot then add the remaining cannellini beans, kidney beans, tomatoes and herbs. After 5 minutes, add the pasta and simmer for 20 minutes.
- Add the orzo and carrots and simmer for an additional 10 minutes. Add more water or stock if necessary to produce a thick stew like consistency. Serve with grated Parmigiano and chopped basil.
PASTA E FAGIOLI: PENNE WITH BEANS AND ESCAROLE
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in a large deep skillet over medium heat. Add onion, carrot and celery, cook until vegetables are slightly softened, 5 minutes. Add 1 cup water, season with salt and pepper, cover, cook until tender,10 minutes.
- Meanwhile, finely chop sage, thyme, and garlic together. Stir beans and chopped herbs mixture into vegetables
- Cook pasta according to package directions, for 5 minutes. Add escarole, stir and cook, until shells are al dente, 1 to 2 minutes more. Drain.
- Add pasta and escarole to the vegetables. Stir in 3/4 cup cheese, season with salt and pepper to taste. Serve with grated cheese and a dollup of tomato pesto if desired.
PASTA E FAGIOLI
Steps:
- In a large heavy pot, heat olive oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, celery, and carrots and cook for 3 minutes. Add dried basil, oregano, and red pepper flakes and toss to coat. Stir in tomatoes and stock and bring to a boil. Reduce heat and simmer for 30 minutes. If necessary add an additional cup of stock or water and stir in beans and tiny pasta. Simmer for 6-8 minutes or until pasta is tender. Stir in parsley and serve hot with grated Parmesan and ground black pepper.
PASTA E FAGIOLI
A great tasting Soup, and pretty easy to make, has great color, great with some crusty italian bread. I made my own chicken stock so calories was more. Enjoy :)
Provided by Anna P.
Categories European
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Warm the oil in a large saucepan over medium heat.
- Add the onion and garlic.
- Cook,stirring occasionally, for 3 to 5 minutes, or until the onion is soft.
- Add the broth, tomatoes (with juice),beans, and pasta.
- Cook,stirring occasionally, for 15 minutes, or until the pasta is cooked.
- Add the Swiss chard and salt.
- Cook, stirring occasionally, for 2 to 3 minutes longer, or until the swiss chard is wilted.
- For added flavor, sprinkle grated Parmesan cheese and black pepper on the pasta e fagiole just before serving.
Nutrition Facts : Calories 160.7, Fat 2, SaturatedFat 0.3, Sodium 335.8, Carbohydrate 29.5, Fiber 5.5, Sugar 3.7, Protein 7.7
PASTA E FAGIOLI
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 FAGIOLI
My version is more of a thicker soup, but you can always add more juice. Found the recipe years ago and did some tweeking.
Provided by jamiej
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Saute beef in large pot until beef starts to brown.
- Drain grease and add onions, carrots, tomatoes,garlic, and celery and simmer for about 10 minutes.
- Add rest of ingredients, (not the pasta) and simmer for 1 hour; season to taste.
- About 50 min into simmer, add uncooked pasta.
- While pasta cooks in the soup may need to add more v-8 as the pasta soaks up the liquid. I add another 6 oz can of V-8 while the pasta cooks.
Nutrition Facts : Calories 412.9, Fat 9.8, SaturatedFat 3.6, Cholesterol 38.6, Sodium 679.7, Carbohydrate 58.4, Fiber 11.2, Sugar 9.9, Protein 24.5
PASTA E FAGIOLI
Make this vegan soup in the slow cooker for a super-easy, healthy supper. Packed with veg, pasta and beans, it's a satisfying soup for winter
Provided by Myles Williamson
Categories Dinner, Lunch, Soup, Starter, Supper
Time 9h20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 225 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
PASTA E FAGIOLI
Make and share this Pasta E Fagioli recipe from Food.com.
Provided by slvanvolkinburg
Categories Clear Soup
Time 48m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place beans, tomatoes with juices, celery and garlic in a large saucepan.
- Add chicken broth and 1 cup water.
- Bring to a boil, breaking up tomatoes with the edge of a spoon.
- Cover, lower the heat to medium and simmer 10 minutes.
- Add oil and pasta.
- Boil, uncovered, about 8 minutes or until pasta is tender.
- Add basil and salt and pepper to taste.
- Serve and bowls and pass the Parmesan to sprinkle on.
Nutrition Facts : Calories 291.4, Fat 18.3, SaturatedFat 4.1, Cholesterol 8.8, Sodium 271.1, Carbohydrate 21.2, Fiber 1.7, Sugar 1.9, Protein 12.2
PASTA E FAGIOLI (SOUP OR IS IT STEW?)
After trying many different Pasta e Fagioli recipes and found them lacking I finally found the perfect one. This recipe is a combination from 2 different chef's and a bit of a twist of my own additions (David Ruggerio, chef on FoodNetwork many moons ago and Emeril Lagasse's essence seasoning mix). This is the best pasta fagioli I've ever had or made. The flavored oil and the Essence seasoning make this soup! It's great on cold winter evenings or for that matter any other evening. I hope you enjoy it as much as my we do.
Provided by ForeverMama
Categories Beans
Time 3h
Yield 5-6 serving(s)
Number Of Ingredients 20
Steps:
- Soak the beans in water to cover overnight.
- Heat 2 tsp of the olive oil in a large soup pot over medium heat. Cook the bacon (if using) in the olive oil until it starts to brown.
- Add the onion and cook for 2 - 3 minutes. Add 5 crushed garlic cloves and cook for 2 minutes more. Add the tomatoes and chicken stock (refer to note # 1 below). Add drained beans and add to the pot.
- Let it come to a boil. Reduce heat to simmer and cook approximately 1 ½ hours or until beans are tender and cooked through.
- Meanwhile cook pasta shells as instructed per package directions; set aside.
- Once the beans are tender, add the Essence Seasoning, more or less to taste (refer to note # 2 below) and correct seasoning with salt and pepper. Remove bacon from the pot.
- Also remove and reserve half of the cooked beans for garnish (or remove about 3/4 if you like more whole beans in your soup).
- Ladle the remaining beans and liquid into a blender or food processor, puree until smooth. Or if you own a hand-held-blender, puree the beans right in the pot, (If too thick, add more hot chicken stock until you reach the consistency of your choice). Check for seasoning.
- Mix in the reserved cooked pasta shells.
- In a small saute pan, heat the remaining 1/3 c olive oil over medium-low heat. Add the remaining 6 crushed cloves or garlic and cook for 2 minutes, being careful not to burn (if it browns, the garlic will impart a bitter taste).
- Add the oregano and rosemary and sauté for 1 - 2 minutes. Let stand (You can make this oil 1 - 2 days ahead of time).
- Strain and reserved the flavored oil. Ladle the soup into serving bowls. Sprinkle in some of the reserved beans. Drizzle with a spoonful of the oregano-rosemary oil and serve. If you desire, serve with grated parmesan and crusty bread.
- NOTE # 1: When cooking beans, never add salt before they are cooked through. It will toughen the beans. Always add the salt only when beans are tender. Keeping this in mind, if you use chicken bouillon or a stock that already contains salt, make sure you add bouillon cubes after beans are tender because bouillon contains salt. Substitute the chicken stock for water at the beginning of the recipe if bouillion is what you are using.
- Essence: Combine all ingredients thoroughly. Yield: 2/3 cup.
- NOTE # 2: Only use enough Essence to flavor soup as noted. Please DO NOT use the full measure. Store the rest for future use. This seasoning is terrific on many other dishes.
PASTA FAGIOLI
You are going to love this one! This soup is chocked full of flavor and you can have it on the table in about 40 minutes. Be good to yourself and add a touch of freshly grated Parmesan cheese to top it off. I hope you will enjoy this recipe as much as I do.
Provided by Bev I Am
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat until hot.
- Add onion and garlic to oil.
- Sauté for 5 minutes or until onion is tender.
- Stir in tomatoes with liquid, chicken broth, beans, parsley, basil and pepper.
- Bring to a boil over high heat, stirring occasionally.
- Reduce heat to low and simmer, covered for 10 minutes.
- Add pasta.
- Continue to simmer, covered for about 10 minutes or until pasta is tender.
- Garnish with freshly grated Parmesan cheese if you desire.
Nutrition Facts : Calories 168.1, Fat 4.2, SaturatedFat 0.6, Sodium 415.7, Carbohydrate 27.9, Fiber 4.9, Sugar 6.3, Protein 6.1
PASTA E FAGIOLI
If you love the Olive Garden restaraunt, this is a copycat recipe of their pasta fagiole soup. It is very close but not exact. I got this from topsecretrecipes.com. I'm sure you'll love it.
Provided by aimbrulee
Categories < 4 Hours
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, brown the beef, and then drain the fat.
- Add the onion, carrots, celery, and garlic, saute over med-low heat for about 10 minutes.
- Add the remaining ingredients except pasta, Simmer for an hour.
- About 50 minutes into the simmering, cook the pasta in a seperate pot until al dente, drain, and add to the soup.
- Simmer another 5 to 10 minutes. Serve with your favorite bread and salad and enjoy.
Nutrition Facts : Calories 397.5, Fat 9.9, SaturatedFat 3.6, Cholesterol 38.6, Sodium 1386.9, Carbohydrate 56, Fiber 10, Sugar 12.1, Protein 23
PASTA E FAGIOLI
Rustle up a hearty, healthy soup for a satisfying lunch or supper. Packed with cannellini beans, carrots, cavolo nero and pasta, this Italian classic is filling and comforting
Provided by Katie Hiscock
Time 50m
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over a medium heat and fry the onion, celery and carrots for 10 mins until lightly golden. Add the garlic, rosemary and bay and fry for a minute more.
- Add the stock and chopped tomatoes and bring to a simmer. Tip in the Napolina cannellini beans, bring back to a simmer and cook for 5 mins. Roughly mash with a potato masher to break up some of the beans (or pulse once with a hand blender) - this will thicken the soup slightly. Season well.
- Add the pasta and cavolo nero, then simmer for 4-6 mins more until the pasta and greens are tender. Taste for seasoning, then remove and discard the rosemary sprigs and bay. Serve the soup in warmed bowls with a drizzle more olive oil and a grating of parmesan.
Nutrition Facts : Calories 310 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
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