HOW TO MAKE PASTA FAZOOL SOUP RECIPES

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PASTA FAZOOL (PASTA E FAGIOLI) - ALLRECIPES



Pasta Fazool (Pasta e Fagioli) - Allrecipes image

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     Noodle Soup

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2 large servings

Number Of Ingredients 13

1 tablespoon olive oil
12 ounces sweet bulk Italian sausage
1 stalk celery, diced
½ yellow onion, chopped
¾ cup dry elbow macaroni
¼ cup tomato paste
3 cups chicken broth, or more as needed, divided
Salt and freshly ground black pepper to taste
¼ teaspoon crushed red pepper flakes, or to taste
¼ teaspoon dried oregano
3 cups chopped Swiss chard
1 (15 ounce) can cannellini (white kidney) beans, drained
¼ cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste

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, CarbohydrateContent 77.3 g, CholesterolContent 83.7 mg, FatContent 43.8 g, FiberContent 12.5 g, ProteinContent 43.8 g, SaturatedFatContent 13.9 g, SodiumContent 4199.5 mg, SugarContent 10 g

PASTA FAZOOL RECIPE - ITALIAN.FOOD.COM



Pasta Fazool Recipe - Italian.Food.com image

My Grandma's recipe that has been passed down for many years. It is a tomato based soup with Ditalini pasta, tiny meatballs, and great northern beans. I make several gallons for a church election supper once a year, and very seldom is there any left! My grandma could cook an old shoe and make it taste super.

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 6-10 serving(s)

Number Of Ingredients 26

10 tablespoons extra virgin olive oil
1/2 cup onion, Finely chopped
3 garlic cloves, Minced
1 carrot, Finely chopped
1 celery rib, Finely chopped
2 (28 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
2 (14 ounce) cans beef broth
water, as needed
2 (15 ounce) cans great northern beans (Drained)
1 cup parmesan cheese
6 tablespoons parsley
3 1/2 tablespoons dried basil
2 teaspoons dried oregano
1/2 teaspoon dried rosemary
1 dried bay leaf
1 teaspoon sugar
2 teaspoons baking soda
8 ounces ditalini
1 lb ground beef round
1/2 cup unseasoned breadcrumbs
2 eggs, beaten
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon parsley flakes
salt and pepper

Steps:

  • Add the EVO, onion, garlic, carrot and celery to a 1-2 gal. cooking pot.
  • Cook on medium low heat until they are soft and the onions transparent (Appr. 15-20 mins).
  • While the vegetables are cooking, mix the beef, egg, onion powder, garlic powder, 2 TBS. parsley flakes, 1/2 tbs. basil, bread crumbs, 2 Tbs. parseman cheese, S & P. Shape into tiny meatballs (Appr. 1/2 " in diameter) are fry until done. You may need to cook several batches, depending on the size of your skillet.
  • After the vegetables have cooked, add the tomatoes, tomato paste, beef broth, and the rest of the parmesan cheese, parsley, basil, oregano, rosemary, bay leaf, sugar, & baking soda. Stir occasionally until foam disappears from the baking soda.
  • Cook until well mixed and add the meatballs.
  • Simmer for 1 to 1-1/2 hours and then add the beans. Simmer for another 30 to 45 minutes. Add water to the soup if it seems to get too thick.
  • While the soup is simmering, Cook the ditalini noodles until they are a-denti. DO NOT OVERCOOK!
  • Add the pasta to the soup just before serving. Do not add the pasta to the soup too soon! The longer the soup cooks with the noodles, the larger the noodles get.
  • Serve with a crusty bread, green salad, and extra Parmesan cheese.
  • Measurements are not brain surgery. Be close, and you cannot make a mistake. ENJOY!

Nutrition Facts : Calories 758.9, FatContent 32.9, SaturatedFatContent 7.6, CholesterolContent 76.7, SodiumContent 1521.9, CarbohydrateContent 92.8, FiberContent 19.7, SugarContent 14.2, ProteinContent 31.2

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