PASTA FAGIOLI RECIPE LIDIA BASTIANICH RECIPE

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PASTA AND BEANS (PASTA E FAGIOLI) RECIPE -

Make and share this Pasta and Beans (Pasta E Fagioli) recipe from Food.com.

Total Time 2 hours 55 minutes

Prep Time 1 hours 30 minutes

Cook Time 1 hours 25 minutes

Yield 12 serving(s)

Number Of Ingredients 15

1 lb dried cannellini beans
6 quarts water
3 large idaho potatoes, peeled (about 1 3/4 lb.)
3 sprigs fresh rosemary
2 bay leaves
12 slices bacon, cut crosswise into 1/2-inch strips (about 1 cup)
4 garlic cloves, peeled
1/4 cup extra virgin olive oil, plus more for drizzling
1 medium onion, chopped (about 1 cup)
2 medium carrots, peeled and coarsely shredded (about 1 cup)
2 cups canned Italian plum tomatoes, crushed, with their liquid (preferably San Marzano)
salt
fresh ground black pepper
1 lb ditalini (or 3 cups elbow pasta)
freshly grated parmigiano-reggiano cheese

Steps:

  • Cold soak or quick soak the beans: Cold soak-dump beans into a 2-3 quart container; pour in enough water to cover by at least 4 inches; let soak in a cool place at least 8 hours or up to 24 hours; drain thoroughly. Quick soak-place beans in a large saucepan, covering them generously with cold water; bring to a boil; boil 1 minute before removing from heat; let stand uncovered 1 hour; then drain.
  • Pour 6 quarts water into a tall, large (at least 10 quart) pot.
  • Add the drained beans, potatoes, rosemary, and bay leaves.
  • Bring to a rolling boil over high heat, then adjust the heat to a gentle boil; let boil while preparing the sauteed vegetables, about 25 minutes.
  • Process the bacon and garlic to a paste in the food processor, stopping once or twice to scrape down the sides of the work bowl.
  • Heat the oil in a large skillet over medium heat.
  • Scrape in the bacon-garlic paste and cook, stirring, until golden, about 5 minutes.
  • Stir in the onion and cook, stirring, until translucent, about 4 minutes.
  • Stir in the carrots and cook until the onion begins to brown, about 5 minutes.
  • Add the crushed tomatoes, bring to a boil, then lower the heat and simmer for 5 minutes.
  • Pour two ladlefuls of the bean cooking water into the skillet and bring to a boil, then pour the contents of the skillet into the soup pot.
  • Season lightly with salt and pepper and bring to a slow boil.
  • Cook until the beans are tender, 45 minutes to 1 hour after adding the vegetables from the skillet.
  • Ladle about 1/3 of the beans along with enough cooking liquid to cover them, into a baking dish or other shallow container where they will cool quickly.
  • Cool the beans until they are no longer steaming; process the beans and liquid in a food processor or blender until creamy; return the pureed beans to the pot.
  • Fish out the potatoes onto a plate; mash them coarsely with a fork and return them to the pot.
  • Cook 10 minutes to give the flavors a chance to blend.
  • Let the soup rest off the heat, covered, 10-15 minutes.
  • While the soup is resting, cook the ditalini in salted water until very al dente (cook all the pasta if serving the full recipe of soup, or a proportionate amount if you are setting some of the soup aside for later).
  • Drain thoroughly and stir into the soup; let all rest 5 minutes, then serve in warm soup bowls, with a drizzle of oil and a sprinkle of Parmigiano-Reggiano.

Nutrition Facts : Calories 429.2, FatContent 9.2, SaturatedFatContent 2, CholesterolContent 5.4, SodiumContent 106.9, CarbohydrateContent 70.6, FiberContent 13.5, SugarContent 4.2, ProteinContent 17.2

PASTA FAGIOLI RECIPE | ALLRECIPES



Pasta Fagioli Recipe | Allrecipes image

A traditional Italian soup. Serve with a crisp salad and a hot loaf of garlic bread and you have a meal! Serve with grated Parmesan cheese on top.

Provided by Star Pooley

Categories     Soups, Stews and Chili Recipes    Soup Recipes

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
2 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes
salt to taste
1 (14.5 ounce) can chicken broth
2 medium tomatoes, peeled and chopped
1 (8 ounce) can tomato sauce
½ cup uncooked spinach pasta
1 (15 ounce) can cannellini beans, with liquid

Steps:

  • Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
  • Add pasta and cook 10 minutes, until pasta is tender.
  • Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

Nutrition Facts : Calories 224.6 calories, CarbohydrateContent 37.3 g, CholesterolContent 2.3 mg, FatContent 4.4 g, FiberContent 7.9 g, ProteinContent 11 g, SaturatedFatContent 0.6 g, SodiumContent 757.8 mg, SugarContent 6.4 g

PASTA FAGIOLI RECIPE LIDIA BASTIANICH WITH INGREDIENTS ...
Pasta Fagioli Recipe Lidia Bastianich. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes. 150 delicious and simple recipes everyone can master by lidia matticchio bastianich and tanya bastianich manuali. Reduce heat to low, add the rosemary, and simmer 2 hours or until the beans are tender.
From tfrecipes.com
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PASTA AND BEANS - LIDIA - LIDIA BASTIANICH
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Instructions. Add the olive oil to a large pot over medium heat and cook the pancetta until browned and crisp, about 4 to 5 minutes. Remove the cooked pancetta and set aside. Add in the onions, celery, and carrots and cook over low to medium heat for 8 to 10 minutes or until tender.
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