PASTA AND BEANS (PASTA E FAGIOLI)
Steps:
- In a 3-quart saucepan, combine the oil, garlic, and hot pepper flakes over medium-low heat. As soon as the garlic begins to color, add the tomatoes and salt. With a wooden spoon, break up the larger pieces of tomato. Increase the heat slightly and sizzle for about 5 minutes. Stir in the cooked beans and enough bean water to cover. Bring to a boil, stirring frequently. Lower the heat and simmer gently for 5 minutes. Stir in the cooked pasta and simmer gently over medium heat for 2 minutes. Add reserved pasta water if necessary.
PASTA FAGIOLI
I love beans-any time, any way. And while my preference is to cook my own beans (see page 55), I'm the first to admit that sometimes a can of beans is a lifesaver. For this recipe in particular I have no problems using canned beans, and you shouldn't either. Having a few cans in the pantry means whipping up this dish is easy-it's one of my very favorite things to make when I want something super comforting to slurp up and stick to my belly while sitting around watching TV on a Sunday afternoon.
Yield serves: 4 to 6
Number Of Ingredients 13
Steps:
- Coat a large wide pot with olive oil and add the pancetta. Bring to medium heat and cook the pancetta until it starts to crisp, 4 to 5 minutes. Toss in the onion and season with salt and red pepper; cook until the onion is soft and aromatic, 8 to 10 minutes. Add the garlic and cook for 2 to 3 minutes more. Add the tomatoes and 1 cup water, season with salt, and bring to a boil (BTB); then reduce to a simmer (RTS) and cook for 15 minutes.
- Add the cannellini beans and chickpeas to the pot and cook for 20 minutes more.
- Bring a large pot of well-salted water to a boil. Cook the pasta two-thirds of the way-it should still be fairly hard in the middle. Drain the pasta, reserving 1 cup of the cooking water. Add the pasta and the reserved cooking water to the pot with the tomatoes and beans. Continue cooking until the pasta is done, another 3 to 4 minutes. Taste and adjust the seasoning if needed.
- Serve sprinkled with Parm and chives and drizzled with big fat finishing oil.
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 A LA CHEZ IVANO
I have been preparing this magnificent pasta and bean soup, unchanged for over 30 years, and confess that of the very many Pasta e Fagioli I have tasted none even came close to a reasonable comparison to this superb dish Italiano. Garnish with grated Parmesan cheese if desired. Makes many servings and is excellent the next day. Should the soup become too thick it may be thinned with broth. Have many Chicago hard rolls, red wine, baguettes or garlic bread on hand. BUON APPETITO!
Provided by Ivan O. Teeter
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 3h
Yield 20
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, cook beef until no longer pink. Drain and set aside.
- In the same pot, heat the olive oil. Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes. Stir in beef broth, crushed tomatoes and tomato paste. Season with thyme, basil, oregano and parsley. Cover, reduce heat and simmer 1 hour. (At this point, you may put the pot on a back burner to keep warm and continue with the next steps about 1 hour prior to serving, if you wish.)
- Stir in the beef and simmer 15 minutes. Stir in the pasta and cook until al dente, 8 to 10 minutes. Stir in the beans and heat through, 10 to 15 minutes.
Nutrition Facts : Calories 322.4 calories, Carbohydrate 27.1 g, Cholesterol 44.6 mg, Fat 14.9 g, Fiber 6.1 g, Protein 20.6 g, SaturatedFat 4.3 g, Sodium 782.9 mg, Sugar 3.1 g
PASTA FAGIOLI
"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
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
VEGETARIAN PASTA E FAGIOLI (PASTA AND BEANS)
This is one of my many variations of the old Italian standby. Please feel free to adjust the types and/or amount of the dried herbs to suit your taste
Provided by Kozmic Blues
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large heavy pot, heat olive oil over medium high heat.
- Stir in onion with a pinch of salt and pepper, and cook for 2 minutes.
- Add dried herbs and red pepper flakes into the oil and toss to coat to bring out some of the dried herbs' flavors.
- Stir in garlic, and then celery, and carrots and cook for about 3 minutes.
- 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 freshly ground black pepper.
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