Pasta é Fagioli Ninja Style By The Don Recipes

Steps:

• Rinse and clean the bag of beans in cold water
• Soak beans at least overnight in a large bowl. 4 cups of water for every 1 cup of beans.
• Place Italian Sausage, Shank Bones, and ½ of the beans in the Ninja.
• Add enough water to just cover the beans and sausage.
• Set Ninja to Pressure Cook at Hi for 25 minutes.
• Set Ninja to have a slow cool down for 20 minutes.
• Add the rest of the beans, and the pork chunks form the Shanks.
• Fill Ninja to just an ⅛" from the Max line with water.
• Set Ninja to Pressure Cook at Hi for 20 minutes.
• Set Ninja to have a slow cool down for 20 minutes. (no keep warm, power off)
• Cook the Pasta to a very firm Al Dente, drain (rinse???) and cool.
• Place ½ cup of cool pasta in the bottom of a bowl.
• Fill the bowl with the HOT é Fagioli from the Ninja. (pasta will finish cooking to perfection on it's own)
• Sprinkle Parmigiano-Reggiano on top.
• Add some Crushed Red Chili ???? flakes to taste for more heat.
• A slice of Bread & Butter with a glass of wine. Will have you going back for seconds.
• Mama Mia, is this a great meal. ????????

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:

• 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:

• Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
• Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
• Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.

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.