Three Bean Pasta E Fagioli Recipes

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 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.