PASTA FAGIOLI INA GARTEN RECIPES

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"16 BEAN" PASTA E FAGIOLI RECIPE | INA GARTEN | FOOD NETWORK



"16 Bean" Pasta E Fagioli Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     main-dish

Total Time 1 hours 30 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 14

1 (1-pound) bag Goya 16 Bean Soup Mix
2 tablespoons good olive oil, plus extra for serving
6 ounces pancetta, 1/4-inch-diced
1 large onion, chopped
1 tablespoon minced garlic (3 cloves)
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can crushed tomatoes, preferably San Marzano
1 cup dry red wine
4 to 6 cups good chicken stock, preferably homemade
Kosher salt and freshly ground black pepper
1 cup miniature pasta, such as ditalini or tubettini
1/2 cup freshly grated Italian Parmesan cheese, plus extra for serving
1 tablespoon good red wine vinegar
Julienned fresh basil leaves, for serving

Steps:

  • The day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches and refrigerate overnight. The next day, drain the beans, rinse under cold running water and drain again. Place the beans in a large pot with 8 cups of cold water. Bring to a boil, lower the heat and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin will peel away when you blow on a bean.
  • Meanwhile, heat the oil in a medium (10-inch) stockpot or Dutch oven over medium heat. Add the pancetta and onion and saute over medium to medium-high heat for 12 to 18 minutes, until browned. Add the garlic and red pepper flakes and saute for one minute. Add the tomatoes, wine, 4 cups of the chicken stock, 1 tablespoon salt and 1 teaspoon black pepper and turn off the heat.
  • Drain the beans and add two-thirds of them to the soup. Pass the remaining beans through a food mill, discarding the skins. Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender. Add up to 2 more cups chicken stock if the soup is too thick. Stir in the Parmesan and the vinegar. Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan and some basil. Serve hot with extra Parmesan on the side.

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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