PASTA E FAGIOLI RECIPES RECIPES

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PASTA E FAGIOLI RECIPE - NYT COOKING



Pasta e Fagioli Recipe - NYT Cooking image

This is a classic Italian bean and pasta soup. If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.

Provided by Martha Rose Shulman

Total Time 1 hours 50 minutes

Yield 8 servings

Number Of Ingredients 14

1 recipe Simmered Pintos using only 1/2 pound (about 1 1/8 cups) beans
1 tablespoon extra virgin olive oil
1 medium or large onion, chopped
1 1/2 teaspoons chopped fresh rosemary
2 large garlic cloves, minced
1 28-ounce can chopped tomatoes with juice
Pinch of sugar
Salt and freshly ground pepper
1 tablespoon tomato paste
1 small dried red pepper, or 1/4 to 1/2 teaspoon red pepper flakes (optional)
A bouquet garni made with a bay leaf, 1 or 2 Parmesan rinds, and a few sprigs of thyme and parsley
6 ounces elbow macaroni or small shells (1 cup)
2 to 3 tablespoons chopped fresh parsley
2 ounces Parmesan cheese, grated (1/2 cup), optional

Steps:

  • Make the simmered beans as directed, changing only the amount of beans (use 2 quarts water). Remove onion and bay leaf, using tongs or a slotted spoon, as directed. Place a strainer over a bowl and drain beans. Measure broth and top up with enough water to make 6 cups.
  • Heat oil over medium heat in a large, heavy casserole or Dutch oven and add chopped onion. Cook, stirring, until just tender, about 5 minutes. Add rosemary and garlic and stir together for another minute, until garlic is fragrant. Stir in tomatoes, add sugar, salt and pepper, and cook, stirring often, until tomatoes have cooked down and the mixture is very fragrant, 10 to 15 minutes.
  • Add broth from the beans, tomato paste, hot pepper, bouquet garni, and salt to taste and bring to a boil. Reduce heat, cover and simmer 30 minutes. Stir in beans and heat through. Taste and adjust salt.
  • 10 to 15 minutes before serving, stir in pasta. When it is cooked al dente, taste and adjust seasonings, stir in parsley, and serve, passing Parmesan in a bowl.

Nutrition Facts : @context http//schema.org, Calories 92, UnsaturatedFatContent 2 grams, CarbohydrateContent 16 grams, FatContent 2 grams, FiberContent 3 grams, ProteinContent 3 grams, SaturatedFatContent 0 grams, SodiumContent 322 milligrams, SugarContent 4 grams

PASTA E FAGIOLI (ITALIAN SOUP) WITH ITALIAN SAUSAGE - FOOD.CO…



Pasta E Fagioli (Italian soup) with Italian Sausage - Food.co… image

A delicious version of this popular Italian soup. Adding the sausage (regular or turkey) makes it a satisfying meal if served with a nice warm baguette.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 carrot, peeled & chopped
1 stalk celery, chopped
1 lb sweet Italian sausage links or 1 lb hot Italian sausage, casing removed and crumbled (can use turkey sausage)
2 teaspoons dry oregano
1 tablespoon dry basil
1 -2 teaspoon red pepper flakes, to taste
1 1/2 cups canned chopped tomatoes with juice
3 -4 cups vegetable stock or 3 -4 cups chicken stock
1 can progresso cannellini beans
1 cup ditalini or 1 cup small shell pasta
2 tablespoons chopped flat leaf parsley
parmesan cheese

Steps:

  • Heat olive oil in a large heavy pot over medium high heat.
  • Cook onion in oil 2 minutes.
  • Stir in garlic, celery and carrots and cook for 3 minutes.
  • Add and brown crumbled sausage.
  • Add basil, oregano and red pepper.
  • Toss to coat.
  • Stir in tomatoes and stock.
  • Bring to a boil.
  • Reduce heat and simmer 30 minutes.
  • If necessary, add an additional cup of stock or water and stir in beans and tiny pasta.
  • Simmer for 6- 8 minutes or until pasta is tender.
  • Stir in parsley and serve hot with grated Parmesan cheese.

Nutrition Facts : Calories 561.1, FatContent 35.1, SaturatedFatContent 11.6, CholesterolContent 64.7, SodiumContent 1522.4, CarbohydrateContent 34.4, FiberContent 3.9, SugarContent 6, ProteinContent 26.9

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