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
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
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
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