Pasta Fazool Pasta E Fagioli Recipes

Steps:

• Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.
• Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.
• Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
• Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.

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.

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.

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.

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.

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:

• Set a large soup pot over medium-low heat. Add olive oil. When hot, add the onion. Saute until soft, about 8 minutes. Add garlic, rosemary, and smoked paprika. Saute, stirring constantly, for one more minute.
• Add TWO cans of beans to the pot, liquid included.
• Using an immersion blender, puree the mixture right in the pot (you can also puree in a blender and return the mixture to the pot).
• Drain the remaining can of beans and add to the pot, along with the broth, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to medium-high and bring to a gentle boil.
• Once boiling, add the pasta. Cook until al dente (the exact time depends on package directions - usually about 8 minutes).
• Taste, adding more salt and pepper if necessary.
• Ladle into bowls and top with a drizzle of olive oil, parmesan (for the non-vegans) or vegan parmesan if using, and a sprinkle of crushed red pepper flakes if desired. Don't forget the crusty bread served alongside!

Steps:

• Place a cold soup pot over medium heat. Add sliced bacon. Cook, stirring occasionally, until most of the fat has rendered out and the bacon begins to crisp up, about 5 minutes. Drain off most of the excess fat with a paper towel if desired, leaving about 1 tablespoon in the pot. Add onions, celery, and salt. Saute until and softened onions turn translucent, 5 to 7 minutes.
• Stir in black pepper, cayenne, dried thyme, dried oregano, and tomato paste. Cook, stirring occasionally, until the tomato paste starts to caramelize onto the bottom of the pan, about 2 minutes. Add the minced garlic, and cook, stirring, for 1 to 2 more minutes. Stir in chicken broth and water and raise the heat to high. Bring to a simmer over high heat; reduce heat to medium and let simmer while you prep the Swiss chard.
• Remove chard leaves from tough stems. Gather a handful of leaves and slice across in one direction; turn and slice across again. Repeat with remaining chard. Place into a bowl and fill with water. Swish around to remove dirt; transfer washed greens a handful at a time to another bowl to drain.
• Stir the Swiss chard into the pot and simmer over medium heat until greens become tender, about 10 minutes. Season with salt.
• Stir in the drained beans and raise the heat to high; bring to a boil. Stir in pasta and reduce heat to medium-high. Cook until the pasta is tender, stirring occasionally, 12 to 15 minutes.
• Once the pasta is tender, check the seasoning. Serve immediately in large bowls. Garnish with Parmigiano-Reggiano cheese, a drizzle of olive oil, and red pepper flakes.

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.

Steps:

• Heat olive oil in a large stock pot.
• Saute carrots, celery, garlic, and onion for 5 minutes or until tender.
• Add diced tomatoes and chicken stock.
• Add beans and remaining spices.
• Simmer for 60 minutes.
• During the last 20 minutes of cooking, add the macaroni.
• When serving, top with fresh grated parmesan cheese.

Steps:

• Heat oil in heavy large pot over medium-high heat.
• Add onion and garlic powder and sauté 6-10 minutes.
• Add sausage and sauté until brown, breaking up large chunks with back of fork, about 5 minutes.
• Add tomatoes with juice, broth, beans, 1 cup basil, oregano, and dried crushed red pepper.
• Simmer/boil 15 minutes to blend flavors, stirring occasionally.
• Add dried pasta and cook until tender but still firm to bite, about 15 more minutes.
• Add spinach and cook just until wilted, stirring occasionally, about 4 minutes.
• Mix in 1/3 cup cheese and remaining 1/2 cup basil.
• Season ragout with salt and pepper; ladle into bowls. Serve, passing additional cheese separately.

Steps:

• Brown Italian sausage, rinse and drain.
• Place sausage in a soup pot.
• Add garlic, Chili mix and Italian seasoning and stir.
• Add tomato paste, pizza sauce, water and beans (do not drain).
• Boil 10 minutes while you cook the pasta in separate pot.
• Drain pasta, add to soup.
• Simmer 5 minutes.
• Garnish with cheese.

Steps:

• Preheat oven to 400°F. Sauté first 6 ingredients in heavy large saucepan over medium-high heat until sausage and beef are brown, crumbling with fork, about 5 minutes. Add tomatoes, tomato paste and cayenne and simmer 5 minutes, breaking up tomatoes with back of spoon. Add kidney beans and heat through. Season with salt and pepper. Add mostaccioli, Parmesan and parsley and toss to combine. Transfer to 9x13-inch baking dish. Sprinkle with cheese. Bake until cheese melts, about 30 minutes.

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.