PASTA AND BEANS: PASTA E FAGIOLI
I could live on this recipe -- a quick version of my Gran'pa Emmanuel's masterwork.
Provided by Rachael Ray : Food Network
Time 30m
Yield 6 BIG servings
Number Of Ingredients 17
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.
Nutrition Facts : Calories 365 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 1101 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 18 grams, Sugar 8 grams
PASTA E FAGIOLI CON SALSICCE (PASTA AND BEANS WITH SAUSAGE)
Provided by Joseph W. DiPerri
Categories Soup/Stew Bean Pasta Father's Day Lunch Sausage Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- In medium bowl, combine beans and cold water to cover by 2 inches. Cover tightly and refrigerate at least 8 hours or overnight.
- Drain beans. In medium saucepan over moderately high heat, combine beans, cold water to cover by 1 inch, 1 tablespoon salt, and 2 tablespoons olive oil. Bring to boil, then reduce heat to low and simmer, partially covered, until tender, about 90 minutes. Drain and set aside.
- In large pot over moderately high heat, bring 6 cups salted water to boil.
- Meanwhile, in medium saucepan over moderate heat, heat remaining 2 tablespoons olive oil until hot but not smoking. Add sausage and sauté, breaking up with wooden spoon, until brown, about 6 minutes. Add onions and sauté until translucent, about 5 minutes. Add garlic, rosemary, beans, stock, pepper, and remaining 1 teaspoon salt and bring to simmer. Reduce heat to moderately low and simmer, uncovered, until heated through, 3 to 5 minutes.
- Cook pasta in boiling water until just tender, about 8 minutes. Drain well, stir into soup, and serve.
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, SAUSAGE, AND BEAN RAGOûT
Provided by Toni Cascio
Categories Soup/Stew Bean Pasta Tomato Sauté Parmesan Basil Ground Beef Sausage Spinach Fall Bon Appétit Massachusetts
Yield Makes 6 main-course servings
Number Of Ingredients 15
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion and garlic and sauté 6 minutes. Add beef and sausage and sauté until brown, breaking up meats with back of fork, about 5 minutes. Add tomatoes with juice, broth, beans, 1 cup basil, oregano, and dried crushed red pepper. Simmer 15 minutes to blend flavors, stirring occasionally. Add pasta and cook until tender but still firm to bite, about 15 more minutes. Add spinach and cook just until wilted, stirring occasionally, about 4 minutes. Mix in 1/3 cup cheese and remaining 1/2 cup basil. Season ragout with salt and pepper; ladle into bowls. Serve, passing additional cheese separately.
"16 BEAN" PASTA E FAGIOLI
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.
FAGIOLI PASTA (NOT PASTA FAZOOL SOUP)
This is a Southern Calabrese (Soveria-Simeri) variation of Pasta Fagioli Soup, only it's really a pasta dish with a flavorful and spicy tomato, bean, and onion sauce.
Provided by soveria
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Start boiling salted water in large pot. Cook pasta until al dente (slightly firm).
- While pasta cooks, saute onion and garlic, and generous amount of salt and fresh ground black pepper, in olive oil until soft. Add tomato sauce and remaining spices, and simmer on medium-low heat for 20-minutes, stirring frequently.
- When pasta is done cooking, drain the water and return the pasta to the pot. Add the hot tomato sauce (be careful), broth, beans, and season with more salt and pepper, if needed. Mix thoroughly, continuing to heat on medium-low heat until desired temperature.
- Serve immediately, topping with generous amount of shredded cheese. Buon Appetito!
TWIG'S PASTA FAGIOLI (PASTA FAZOOL)
This is my version of Pasta Fagioli that I came up with by taking bits of recipes and putting them together to make what pleased my palate. I'm quite pleased with the result. This is a very thick soup. You could easily add more stock if you want a thinner soup. Feel free to substitute the beans you like best.
Provided by Twiggyann
Categories Beans
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Heat olive oil in a large stock pot.
- Saute carrots, celery, garlic, and onion for 5 minutes or until tender.
- Add diced tomatoes and chicken stock.
- Add beans and remaining spices.
- Simmer for 60 minutes.
- During the last 20 minutes of cooking, add the macaroni.
- When serving, top with fresh grated parmesan cheese.
Nutrition Facts : Calories 243.8, Fat 4.6, SaturatedFat 0.9, Cholesterol 3.6, Sodium 292.9, Carbohydrate 38.4, Fiber 8.8, Sugar 5.8, Protein 13.3
PASTA E FAGIOLI (ITALIAN SOUP) WITH ITALIAN SAUSAGE
A delicious version of this popular Italian soup. Adding the sausage (regular or turkey) makes it a satisfying meal if served with a nice warm baguette.
Provided by PanNan
Categories European
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in a large heavy pot over medium high heat.
- Cook onion in oil 2 minutes.
- Stir in garlic, celery and carrots and cook for 3 minutes.
- Add and brown crumbled sausage.
- Add basil, oregano and red pepper.
- Toss to coat.
- Stir in tomatoes and stock.
- Bring to a boil.
- Reduce heat and simmer 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 cheese.
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 SAUSAGE & BEAN RAGOUT (PASTA FAZOOL OR PASTA E FAGIOLI
This recipe is from the October 2004 issue of Bon Appétit but I've modified it a bit here to make it easier and better suit my family's tastes. It is really easy because it uses mostly canned food items and is incredibly tasty. This dish could easily be made vegetarian by omitting the sausage and adding some mushrooms. I prefer to make it with fresh pasta instead of dried in which case you simmer for about 28 minutes then add the spinach and about a minute or two later add the pasta. I wasn't sure there was still enough liquid for the pasta to cook properly but I just covered the pan and it turned out great.
Provided by HocoRuco
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in heavy large pot over medium-high heat.
- Add onion and garlic powder and sauté 6-10 minutes.
- Add sausage and sauté until brown, breaking up large chunks with back of fork, about 5 minutes.
- Add tomatoes with juice, broth, beans, 1 cup basil, oregano, and dried crushed red pepper.
- Simmer/boil 15 minutes to blend flavors, stirring occasionally.
- Add dried pasta and cook until tender but still firm to bite, about 15 more minutes.
- Add spinach and cook just until wilted, stirring occasionally, about 4 minutes.
- Mix in 1/3 cup cheese and remaining 1/2 cup basil.
- Season ragout with salt and pepper; ladle into bowls. Serve, passing additional cheese separately.
Nutrition Facts : Calories 681, Fat 18.5, SaturatedFat 1.2, Cholesterol 74.2, Sodium 1417.5, Carbohydrate 85.8, Fiber 16.8, Sugar 13.3, Protein 47.6
PASTA FAZOOL (PASTA AND BEANS WITH SAUSAGE)
This is a delicious dish that includes beans, pasta and sausage meat all in one, topped with cheese then baked in the oven, it's a very popular Italian dish and there are many versions of this recipe, this one is a family favorite, I hope you enjoy this as much as my family does! --- If you prefer a dryer mixture then drain the tomatoes, ziti pasta works well in place of penne, please adjust the cayenne pepper to suit heat level, prep time includes cooking the pasta.
Provided by Kittencalrecipezazz
Categories Penne
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 400 degrees F.
- Grease a 13 x 9-inch baking pan.
- Cook the pasta until just al dente (do not overcook); drain, do not rinse and immediately toss with 1-2 Tbsp oil to prevent sticking; set aside.
- In a large fry pan, sauté the sausage, ground beef, onion, garlic, dried oregano and thyme, over med-high heat, until the sausage and the ground beef are brown, crumbling with a fork while cooking (about 6-7 minutes).
- Add in the undrained tomatoes, tomato paste and the cayenne pepper; simmer for 5-6 minutes (breaking up tomatoes with the back of a spoon).
- Add in the kidney beans, and heat through.
- Season with salt and pepper.
- Add in the cooked pasta, Parmesan cheese and parsley; toss to combine.
- Transfer the mixture to a prepared baking dish.
- Top with grated cheese.
- Bake for 25 minutes, or until cheese melts and the mixture is hot and bubbly.
Nutrition Facts : Calories 775.4, Fat 38.9, SaturatedFat 17.4, Cholesterol 105.8, Sodium 1389.2, Carbohydrate 64, Fiber 11.1, Sugar 5.7, Protein 43.2
WHITE BEAN PASTA E FAGIOLI
Another great recipe from italianfoodforever.com that I've adapted. This soup-from-scratch recipe requires a bit of chopping, but the end result is SO worth it. Be sure to include the toasted baguette, as it really makes the dish. Then all you need is a green salad and some good wine.
Provided by KissKiss
Categories Pasta Shells
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large soup pot, and cook the onion, celery, carrot, and garlic until soft and fragrant (about 15-20 minutes).
- Add four cups of the broth and the beans to the pot and cook for 10 minutes over med-high heat.
- Season with salt and pepper, oregano, and half of the parsley. Be careful with the salt, as salty Parmesan cheese will be added later.
- Cut the tomatoes in half, squeeze out the juice and seeds, chop the tomatoes into a small dice, and add to the pot. Add the pasta and cook until pasta is tender (about 10-15 minutes - check package instructions).
- Add the remaining two cups broth, the Parmesan cheese, and the remaining parsley. Heat for two minutes, mixing well.
- Place toasted baguette pieces in four to six low bowls (the amount of bowls/servings depends on appetites), and ladle the soup over the bread. Sprinkle on some additional Parmesan and serve.
Nutrition Facts : Calories 898.5, Fat 17.4, SaturatedFat 5.2, Cholesterol 14.7, Sodium 1849.6, Carbohydrate 137.6, Fiber 19.8, Sugar 8, Protein 48.5
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