INGREDIENTS FOR PASTA FAZOOL RECIPES

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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

PASTA "FAZOOL" RECIPE | JEFF MAURO | FOOD NETWORK



Pasta "Fazool" Recipe | Jeff Mauro | Food Network image

Provided by Jeff Mauro, host of Sandwich King

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 4 servings

Number Of Ingredients 14

6 ounces pancetta, diced
1 small yellow onion, finely diced
1 teaspoon dried Italian seasoning
1/2 teaspoon red pepper flakes
Kosher salt
3 cloves garlic, minced
1/4 cup dry white wine
2 cups chicken stock
Two 15-ounce cans cannellini beans, drained and rinsed
One 15-ounce can crushed tomatoes
3/4 cup ditalini or other small pasta
1 cup grated Parmesan cheese (about 2 ounces)
1 cup roughly chopped fresh basil
Soppressata Sandwiches, for serving, recipe follows

Steps:

  • Cook the pancetta in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta to paper towels to drain, reserving the fat in the pot.
  • Add the onion, Italian seasoning, red pepper flakes and a couple pinches of salt to the pot and saute, stirring frequently, until the onion is translucent, 8 to 10 minutes. Add the garlic and saute until fragrant, about 15 seconds.
  • Deglaze the pot with the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon.
  • Add the chicken stock, beans, tomatoes and 1 cup water to the pot. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, about 30 minutes.
  • Puree the soup with an immersion blender, about 30 seconds, keeping at least half of the beans intact (or puree in a regular blender, then return to the pot). Add the pasta and cook until al dente, 8 to 12 minutes. Stir in the pancetta and half each of the parmesan and basil. Adjust the seasoning, if necessary, and garnish with the remaining parmesan and basil.
  • Serve with Soppressata Sandwiches.
  • Split open and quarter 1 baguette. Layer thick slices of sharp provolone and thinly sliced soppressata on the bread. Add some baby arugula and drizzle with sweet Italian vinaigrette.

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