HOW TO MAKE PASTA FAGIOLI RECIPES

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BEST PASTA FAGIOLI RECIPE - HOW TO MAKE PASTA FAGIOLI



Best Pasta Fagioli Recipe - How to Make Pasta Fagioli image

As a hearty Italian soup, pasta fagioli is a classic recipe meaning "pasta and beans." It's made with canned white beans, carrots, tomatoes, and kale.

Provided by By Josh Miller

Categories     autumn    weeknight meals    winter    comfort food    soup

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 16

1/4 c. olive oil
1 yellow onion, chopped
2 carrots, chopped
3 celery stalks, thinly sliced
1/2 tsp. salt, plus additional to taste
1/2 tsp. dried oregano
1/2 tsp. ground black pepper
1/4 tsp. red pepper flakes (optional)
6 garlic cloves, finely chopped
6 c. reduced-sodium chicken broth
1 15-oz. can diced fire roasted tomatoes
2 15-oz. cans white beans (cannellini or great Northern), drained and rinsed
1 1/2 c. ditalini pasta
3 c. chopped fresh kale
1 lemon
Parmesan cheese, for topping

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, 1/2 teaspoon salt, oregano, black pepper, and red pepper flakes. Cook, stirring occasionally, until the vegetables have just softened, about 7 minutes. Add the garlic; cook, stirring often, about 2 minutes more.
  • Add the broth and undrained tomatoes; stir to release any browned bits from the bottom of the pot. Increase the heat to medium-high and bring to a boil. Add half of the beans to a bowl; mash with a fork and stir into the soup. Add the remaining beans and the pasta to the pot; reduce heat to medium. Simmer, stirring occasionally to prevent sticking, for 10 minutes. Stir in the kale and cook until the pasta is tender, about 5 minutes more. Remove from the heat.
  • Zest the lemon, then cut it in half. Squeeze one lemon half into the soup. Add 1 teaspoon of the ;zest and ;stir to combine. Taste and add more lemon juice or salt as desired. Top servings with Parmesan cheese.

PASTA AND BEANS: PASTA E FAGIOLI RECIPE | RACHAEL RAY ...



Pasta and Beans: Pasta e Fagioli Recipe | Rachael Ray ... image

I could live on this recipe -- a quick version of my Gran'pa Emmanuel's masterwork.

Provided by Rachael Ray : Food Network

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 BIG servings

Number Of Ingredients 17

2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped
Two 4 to 6-inch sprigs rosemary, left intact
One 4 to 6-inch sprig thyme with several sprigs on it, left intact
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
Two 15-ounce cans cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken stock
1 1/2 cups ditalini
Grated Parmigiano or Romano, for the table
Crusty bread, for mopping

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, FatContent 10 grams, SaturatedFatContent 2 grams, CholesterolContent 13 milligrams, SodiumContent 1101 milligrams, CarbohydrateContent 50 grams, FiberContent 9 grams, ProteinContent 18 grams, SugarContent 8 grams

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