Three Bean Pasta E Fagioli Recipes

Steps:

• The day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches and refrigerate overnight. The next day, drain the beans, rinse under cold running water and drain again. Place the beans in a large pot with 8 cups of cold water. Bring to a boil, lower the heat and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin will peel away when you blow on a bean.
• Meanwhile, heat the oil in a medium (10-inch) stockpot or Dutch oven over medium heat. Add the pancetta and onion and saute over medium to medium-high heat for 12 to 18 minutes, until browned. Add the garlic and red pepper flakes and saute for one minute. Add the tomatoes, wine, 4 cups of the chicken stock, 1 tablespoon salt and 1 teaspoon black pepper and turn off the heat.
• Drain the beans and add two-thirds of them to the soup. Pass the remaining beans through a food mill, discarding the skins. Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender. Add up to 2 more cups chicken stock if the soup is too thick. Stir in the Parmesan and the vinegar. Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan and some basil. Serve hot with extra Parmesan on the side.

Steps:

• Heat extra-virgin olive oil in a soup pot over medium to medium-high heat. Add the carrot, celery, onions, garlic, rosemary, bay leaf, salt and pepper, to taste. Saute until the vegetables are soft, about 7 to 8 minutes. Stir in the canned beans and tomato paste, and cook for 1 minute. Add the stock and water, then cover and bring to a boil. Add the pasta and let simmer in the soup for 5 minutes, then add the green beans and simmer for 3 to 4 minutes more. Turn off the heat. Add the lemon zest, lemon juice and the parsley. Taste and season with salt and pepper, if necessary. Discard the rosemary stems. To serve, ladle the soup into shallow bowls and garnish with cheese.

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:

• Heat the oil in a soup pot over medium to med-high heat.
• Add in the celery, onions, carrot, garlic, rosemary, bay leaf, salt, and pepper and saute for 7-8 minutes to soften the vegetables.
• Stir in the tomato paste, cannellini beans, and chickpeas for 1 minute.
• Add the stock and 3 cups water, cover and bring to a boil.
• Add in the pasta and simmer in the soup for 5 minutes, then add the green beans and simmer together for 3-4 minutes, until the pasta is al dente and the beans are cooked through.
• Turn off the heat and add the juice and zest of the lemon and parsley; adjust the salt and pepper.
• Discard the bay leaf.
• Serve in shallow bowls and sprinkle cheese on top.

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.