Quickpastafagioli Recipes

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
• Add pasta and cook 10 minutes, until pasta is tender.
• Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

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:

• In a heavy-bottomed soup pot, heat the olive oil over medium heat until hot, but not smoking. Add the onions, carrots and celery, searing the vegetables until the carrots have browned, 2 to 3 minutes. Reduce the heat to medium-low, then add the stock, beans, red pepper, garlic, and salt and pepper to taste. Simmer until the vegetables and beans soften, about 20 minutes. Then add the pork, tomatoes and parsley and allow the soup to cook until the tomatoes have softened, an additional 10 minutes. Finally, reduce the heat to low and add the pasta, cheese, oregano and basil to the soup to finish for 20 to 30 minutes.

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.

Steps:

• Saute garlic in oil in 10" Skillet or Dutch oven with at least 2 Qt capacity, until garlic is lightly browned.
• Remove garlic and discard.
• (I prefer to use chopped garlic and leave it in after browning).
• Add chopped carrot, onion and celery; saute until they begin to color, 3 to 5 minutes.
• Add rosemary and tomato paste.
• Add beans with their liquid, chicken broth and water.
• Simmer uncovered, 2 minutes.
• Add pasta, stirring to distribute ingredients evenly.
• Cover and simmer, stirring occasionally, for 8 minutes or until pasta is al dente firm, but tender.
• (*With the 8 to 10 oz. of pasta, I cook for about 16 minutes).
• Remove pan from heat.
• Let stand, covered 10 minutes.
• Add salt, if necessary.
• Combine cheese and parsley in small serving bowl.
• Stir vinegar into soup, and ladle into warmed soup bowls.
• Serve with cheese-parsley mixture.
• *Note-I chop the vegetables in my blender, I prefer them more finely chopped and not too coarse.
• Plus it's a real time-saver!
• MICROWAVE DIRECTIONS: Reduce rosemary to 1/2 Tsp Combine garlic and oil in 4 Qt casserole.
• Microwave, uncovered, at full power for 2 minutes.
• Remove garlic, add carrot, onion and celery.
• Microwave, uncovered, for 3 minutes.
• Add rosemary, tomato paste, undrained beans, chicken broth and water.
• Cover.
• Microwave at full power for 14 to 16 minutes or until boiling.
• Stir in pasta.
• Cover.
• Microwave at half power for 12 minutes.
• Stir in vinegar.
• Add salt, if necessary.
• Let stand, covered, 10 minutes.
• Serve with the cheese and parsley mixture.

Steps:

• Brown ground beef in large pot.
• Drain any grease.
• Add remaining ingredients except pasta and bring to a boil.
• Turn heat down to low and simmer for 20 minutes (or more as desired).
• Adjust amount of liquid by adding additional beef broth if needed.
• Add salt and pepper to taste.
• Add cooked pasta and heat through.
• Serve with parmesan cheese.

Steps:

• One day ahead: Combine the cannellini beans and 4 cups of water in a large pot that has a tight-fitting lid. Soak the beans for 24 hours.
• The day of serving: Preheat the oven to 350 degrees F.
• Drain the beans. In a Dutch oven or heavy bottomed pot, combine the beans, onion, carrot, celery, salt, and 16 cups of water. Bring to a boil, reduce the heat to a simmer, cover, and cook until fully cooked and creamy, 4 to 4 1/2 hours. Let cool.
• While the beans are cooking, combine the garlic, olive oil, rosemary, and chile in a medium saucepan over medium heat. When the oil begins to bubble, reduce the heat to low and cook the garlic in the oil until the cloves are soft and tender, 30 to 45 minutes; be careful not to brown the garlic. Remove from the heat, leave in the pan, and let cool.
• Strain the cannellini beans, reserving the cooking liquid, and add the beans back to the Dutch oven. Add the garlic-olive oil mixture to the beans and stir to incorporate. Bring to a simmer over medium heat and then turn down to low and cook together for 10 minutes, stirring frequently to incorporate the ingredients into the beans. Set aside. Remove the rosemary sprigs and chile pod and discard.
• In a small saute pan over medium heat, cook the pancetta until tender but not crispy, 4 to 5 minutes. Remove from the heat and set aside.
• Working in small batches, use a blender to puree the bean mixture by adding a small amount (about 1/4 cup) of the reserved bean cooking liquid to the beans in the blender and pureeing to a smooth, pourable soup consistency. Repeat with the entire bean mixture.
• To serve: Warm the soup over medium heat, carefully stirring in more cooking liquid from the beans if the soup thickens while warming. Ladle about 1 cup of soup in each bowl; divide the ditalini between the 4 servings, placing it in a small pile in the center of the soup. Sprinkle the pancetta over each pile of the ditalini, drizzle a little of the olive oil over the top and finish with a little freshly cracked black pepper. Serve immediately.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Steps:

• Place beans in a small stockpot, cover with cold water, and let soak overnight. Drain beans; set aside. Dry stockpot.
• Melt butter in stockpot over medium-low heat. Add celery, onion, and 1 1/4 teaspoons garlic; saute until translucent. Add beans, 1 tablespoon rosemary, stock, potato, tomatoes, pepper, and 3 1/2 cups water. Raise heat to high; bring soup to a boil. Reduce heat to medium low; simmer until beans are tender, about 1 1/4 hours. Fifteen minutes before soup is done, stir in salt.
• Meanwhile, bring a stock pot of cold, salted water to a boil over a high heat. Add pasta and cook until slightly underdone, 5 to 6 minutes; set aside. Pass soup through a food mill, holding back one-third of whole beans. Return soup and beans to the stockpot along with the pasta. Keep warm over low heat.
• Chop remaining 1/4 teaspoon garlic and tablespoon rosemary with basil, parsley, and sage until finely minced. Stir into soup, and divide among six soup bowls. Sprinkle each bowl with 1 tablespoon Parmesan; serve immediately.