PASTA E FAGIOLI
Provided by Jeff Gordinier
Categories dinner, pastas, main course
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cover the beans with water, and add the baking soda, half the celery stalk and the bay leaf. Soak them for 24 hours.
- Drain and rinse well. Place in a pot and add cold water to two inches above the beans. Add the rest of the celery, the onion, tomatoes, and 1 tablespoon of olive oil. Bring to a boil, then reduce heat and simmer until the beans are tender, about 1 hour 20 minutes.
- Bring a large pot of lightly salted water to a boil. Meanwhile, drain the beans, reserving 1 cup of the cooking liquid. Discard the celery, onion, and bay leaf. In a soup pot over low heat, sauté the garlic in 1 tablespoon of the olive oil for 1 minute, add 2 tablespoons parsley, and continue to sauté until garlic is light brown, 1 or 2 more minutes. Add the beans and 1/2 cup of their cooking liquid, mashing a few beans with a fork to give the soup body. Bring to a simmer.
- When the water has reached a boil, add the pasta and cook for half the time called for on the package. Drain the pasta and add it to the beans, reserving the cooking water. Raise the heat under the soup pot to medium and cook until the pasta is al dente, adding enough reserved pasta water or bean cooking liquid to make a thick broth.
- Ladle into bowls, garnish with parsley and pepper, and drizzle with remaining 1 tablespoon olive oil. Serve immediately or the pasta will absorb the broth.
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 9 grams, Carbohydrate 82 grams, Fat 12 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 567 milligrams, Sugar 6 grams
PASTA E FAGIOLI
Provided by Valerie Bertinelli
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the onion, celery, carrot and oil in a medium saucepan. Cook over medium-low heat for 5 minutes. Add the tomatoes with their juices, bay leaf, rosemary sprig and 3 cups of the broth. Bring to simmer and cook for 30 minutes. Discard the bay leaf and rosemary sprig. Add the remaining cup of broth and the pasta. Add the beans and simmer gently until the pasta is cooked through, about 12 minutes.
- Taste the soup and adjust for seasoning with salt and pepper. Ladle into bowls and sprinkle with cheese.
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
PASTA E FAGIOLI
This is a classic Italian bean and pasta soup. If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 1h50m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the simmered beans as directed, changing only the amount of beans (use 2 quarts water). Remove onion and bay leaf, using tongs or a slotted spoon, as directed. Place a strainer over a bowl and drain beans. Measure broth and top up with enough water to make 6 cups.
- Heat oil over medium heat in a large, heavy casserole or Dutch oven and add chopped onion. Cook, stirring, until just tender, about 5 minutes. Add rosemary and garlic and stir together for another minute, until garlic is fragrant. Stir in tomatoes, add sugar, salt and pepper, and cook, stirring often, until tomatoes have cooked down and the mixture is very fragrant, 10 to 15 minutes.
- Add broth from the beans, tomato paste, hot pepper, bouquet garni, and salt to taste and bring to a boil. Reduce heat, cover and simmer 30 minutes. Stir in beans and heat through. Taste and adjust salt.
- 10 to 15 minutes before serving, stir in pasta. When it is cooked al dente, taste and adjust seasonings, stir in parsley, and serve, passing Parmesan in a bowl.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 322 milligrams, Sugar 4 grams
PASTA E FAGIOLI
Provided by Moira Hodgson
Categories dinner, pastas, soups and stews, main course
Time 1h
Yield 10 servings
Number Of Ingredients 14
Steps:
- Soak the Borlotti beans in water to cover overnight.
- Heat the olive oil and cook the prosciutto ends for five minutes. Add the onion, garlic, celery and carrot and cook for 10 minutes.
- Add the tomatoes with their juice, the beans and the stock. Bring to boil. Turn down the heat and simmer for 25 minutes. Season to taste with salt and pepper and continue cooking until the beans are soft (about 20 more minutes).
- In a food processor, puree half the beans with some of their cooking liquid and return puree to the saucepan. Check density of the soup and add stock if it is too thick.
- Meanwhile, in a separate pan, cook the penne in boiling salted water until it is barely al dente. Drain it and add it to the soup. Correct the seasoning.
- Serve the soup in individual heated bowls with a helping of extra-virgin olive oil swirled into each portion, along with a handful of chopped greens. Pass the Parmesan cheese separately.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 808 milligrams, Sugar 7 grams
PASTA FAGIOLI
Provided by Trish Hall
Categories lunch, pastas, soups and stews, main course
Time 2h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Put the beans in a large pot of water. Wrap celery greens, leek, parsley, bay leaf and peppercorns in cheesecloth to make a bouquet garni, and add to pot. Add salt and cloves of garlic.
- Bring to a boil, then lower heat and simmer until tender, about an hour. Drain beans. Remove garlic and bouquet garni.
- Heat 1 tablespoon of the olive oil in a large pot, add chopped garlic and half of the beans. Heat for a few seconds, then add the canned and fresh tomatoes. Cook for about 20 minutes. Then, in a food processor, puree the sauce and return to pan.
- Bring large pot of water to boil and add pasta.
- Meanwhile, heat the remaining olive oil and saute the celery over medium heat for about five minutes, until tender.
- When the pasta is not quite cooked, drain almost completely, saving about 1/2 cup of the cooking liquid. Add the pasta and liquid to the sauce, as well as the rest of the beans and the celery ribs. Cook for 5 or 10 minutes more, until the pasta is done. Add the cheese. At the table, top with more grated cheese to taste.
Nutrition Facts : @context http, Calories 598, UnsaturatedFat 6 grams, Carbohydrate 98 grams, Fat 12 grams, Fiber 13 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 789 milligrams, Sugar 8 grams, TransFat 0 grams
PASTA FAZOOL (PASTA E FAGIOLI)
This classic Italian-American comfort food works with any kind of sausage, but I like the fennel and anise flavors of sweet Italian sausage with the beans--it's a hearty soup that's fast and easy to put together.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.
- Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.
- Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
- Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.
Nutrition Facts : Calories 887.6 calories, Carbohydrate 77.3 g, Cholesterol 83.7 mg, Fat 43.8 g, Fiber 12.5 g, Protein 43.8 g, SaturatedFat 13.9 g, Sodium 4199.5 mg, Sugar 10 g
PASTA FAGIOLI
Provided by Molly O'Neill
Categories dinner, pastas, soups and stews, main course
Time 2h
Yield Six servings
Number Of Ingredients 23
Steps:
- To make the soup, heat the oil in a large saucepan. Add the onion, carrot and celery and saute over medium heat until the onion is soft, about 5 minutes. Stir in the beans, 1 quart of broth and the water. Bring to a boil, lower heat and simmer until the beans are soft, about 1 1/2 hours. Add 2 quarts of broth and season with the salt and pepper. Bring the soup to a boil, add the pasta and cook until al dente, about 8 minutes. Reheat before serving, adding more broth, if needed. Stir in the parsley and additional salt, if needed.
- To make the condiments, preheat oven to 350 degrees. Toss together the arugula, tomatoes, 2 teaspoons of olive oil, vinegar and salt. Set aside.
- Brush the bread rounds with 1 tablespoon of olive oil, sprinkle with Parmesan, place on a baking sheet and bake until the cheese is melted, about 5 minutes. Pile on a plate. Place the arugula salad, peppers, pine nuts and olives in separate bowls.
- Ladle the soup into 6 bowls. Serve, passing the condiments, including the basil oil, separately.
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