Traditional Pasta E Fagioli Recipes

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:

• In a Dutch oven over medium high heat, render pancetta till brown 5-6 minute.
• Add onion, carrot, bay leaf with a pinch of salt and fresh cracked pepper, sauté till onion is translucent about 8 - 10 minutes.
• Add garlic till fragrant about 30 sec.
• Add the can of mashed cannellini beans, stir to combine.
• Add remaining whole beans, stock, tomato sauce, thyme and 1 tsp salt to pot.
• Simmer about 20 - 25 min add pasta cook till tender about 15 minute.
• Add fresh water to level to consistency you prefer cook for 5 minute.
• Adjust seasonings.
• Serve with fresh grated Parmigiano-Reggiano and drizzle of EVOO.
• Enjoy the love!

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:

• Sauté whole garlic, fresh rosemary shallot and carrot in some olive oil until soft.
• Then add tomato sauce, mix and add half of the cooked beans. Now add vegetable stock and bring to a boil.
• Add your pasta and make sure it's submerged. Add more if it absorbs too much. Cook for 10-12 minutes (check the package). When the pasta is al dente. turn the heat on high so some of the water evaporates (it should not be too much like a soup, but it should be creamy).
• At this point add the blended beans and mix to combine. Remove whole garlic and rosemary. Season to taste with salt and pepper.
• Serve.

Steps:

• Warm the oil in a large saucepan over medium heat.
• Add the onion and garlic.
• Cook,stirring occasionally, for 3 to 5 minutes, or until the onion is soft.
• Add the broth, tomatoes (with juice),beans, and pasta.
• Cook,stirring occasionally, for 15 minutes, or until the pasta is cooked.
• Add the Swiss chard and salt.
• Cook, stirring occasionally, for 2 to 3 minutes longer, or until the swiss chard is wilted.
• For added flavor, sprinkle grated Parmesan cheese and black pepper on the pasta e fagiole just before serving.

Steps:

• Cover beans with cold water in a large bowl. Transfer to the refrigerator, and let beans soak 8 hours (or overnight). Drain.
• Heat 2 tablespoons oil and the butter in a large pot over medium-high heat until butter is melted. Add onion, celery, and crushed garlic; cook, stirring, until softened, about 5 minutes. Stir in beans, chile, rosemary sprig, and bay leaf.
• Gradually stir in 8 cups stock. Bring to a boil. Reduce heat to medium-low; cover. Simmer soup until beans are tender, 1 1/2 to 2 1/2 hours (time varies depending on bean).
• Process carrot, minced garlic, parsley, and remaining 1/4 cup plus 2 tablespoons oil in a food processor until vegetables and herbs are finely chopped.
• Stir the Swiss chard and pasta into soup. Cook until pasta is al dente, 8 to 10 minutes. If soup seems too thick, thin with remaining cup stock to desired consistency. Discard bay leaf. Season soup with salt and pepper. Stir in carrot mixture, and garnish with chopped rosemary.

Steps:

• Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes.
• Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
• Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.