PASTA FAGIOLE
Provided by Food Network
Time 25m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Pour olive oil in a saucepan and heat oil, then add green onions and pancetta. Cook until onions are soft, a few minutes, then add tomatoes, garlic, basil and parsley and cook until tomatoes break down. Add beans, chicken broth and wine, bring to boil and cook about 10 minutes. Season to taste. Add pasta and Romano, mix well and serve.
PASTA FAGIOLI
A traditional Italian soup. Serve with a crisp salad and a hot loaf of garlic bread and you have a meal! Serve with grated Parmesan cheese on top.
Provided by Star Pooley
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 37.3 g, Cholesterol 2.3 mg, Fat 4.4 g, Fiber 7.9 g, Protein 11 g, SaturatedFat 0.6 g, Sodium 757.8 mg, Sugar 6.4 g
PASTA E FAGIOLI
This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 45m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 41.6 g, Cholesterol 2.5 mg, Fat 4.7 g, Fiber 7.5 g, Protein 8.9 g, SaturatedFat 0.6 g, Sodium 883 mg, Sugar 6.4 g
LA MORA'S PASTA E FAGIOLI
Steps:
- Rinse beans, discarding any that have floated to the surface; drain. Finely chop garlic and parsley together; set aside. Combine pancetta, onion, celery and carrot with oil in 5-qrt stockpot; Sauté over med heat until vegetables begin to soften. Add salt, pepper, garlic and parsley, stirring so garlic does not brown, about 1 minute. Add water; stock; tomatoes, including liquid; beans; and sage leaves. Increase heat to high; bring to a brisk boil. Immediately lower heat to a gentle simmer; cook, partially covered, until beans are cooked, at least 1 hour. If liquids reduce too much, add a little hot water. Taste one of the beans to be sure it is fully cooked. Strain out 1 1/2 cups beans; puree (it is all right if some of the pancetta and vegetables are mixed in). Return to pot, stirring to combine with soup to thicken. Adjust seasonings to taste. Return to a low boil. Add pasta; cook until al dente (firm to the bite). Serve with a liberal sprinkling of Parmesan and a drizzle of oil. Makes 6 servings. From a Tablehopping feature in Texas magazine Oct. 24, 1999. The recipe is from Lynette Mandola, owner and chef of La Mora Cucina Toscana.
PASTA E FAGIOLI
Provided by Giada De Laurentiis
Time 50m
Yield 6 servings
Number Of Ingredients 15
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.
PASTA E FAGIOLI A LA CHEZ IVANO
I have been preparing this magnificent pasta and bean soup, unchanged for over 30 years, and confess that of the very many Pasta e Fagioli I have tasted none even came close to a reasonable comparison to this superb dish Italiano. Garnish with grated Parmesan cheese if desired. Makes many servings and is excellent the next day. Should the soup become too thick it may be thinned with broth. Have many Chicago hard rolls, red wine, baguettes or garlic bread on hand. BUON APPETITO!
Provided by Ivan O. Teeter
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 3h
Yield 20
Number Of Ingredients 15
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.
Nutrition Facts : Calories 322.4 calories, Carbohydrate 27.1 g, Cholesterol 44.6 mg, Fat 14.9 g, Fiber 6.1 g, Protein 20.6 g, SaturatedFat 4.3 g, Sodium 782.9 mg, Sugar 3.1 g
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