20 Minute Pasta Fagioli Fazool Food

PASTA FAZOOL (PASTA E FAGIOLI)

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.

20 MINUTE PASTA FAGIOLI (FAZOOL)

Steps:

• Brown Italian sausage, rinse and drain.
• Place sausage in a soup pot.
• Add garlic, Chili mix and Italian seasoning and stir.
• Add tomato paste, pizza sauce, water and beans (do not drain).
• Boil 10 minutes while you cook the pasta in separate pot.
• Drain pasta, add to soup.
• Simmer 5 minutes.
• Garnish with cheese.

PHIL'S PASTA FAZOOL WITH ESCAROLE (PASTA FAGIOLI)

Steps:

• Add olive oil to the pot, increase the heat to medium-high, and add the onion. Cook, stirring frequently, until fragrant and beginning to soften, about 2 minutes.
• Add the carrot and celery and cook, stirring frequently, until they begin to soften and brown, about 2 minutes more. Be sure to scrape any brown bits from the bottom of the pan.
• Stir in the garlic, pepper flakes, salt & black pepper and cook, stirring, until the garlic is fragrant, about 1 minute more.
• Add the chicken broth, tomatoes and bring to a boil over high heat.
• When the broth reaches a boil, reduce the heat to medium, add HALF of the beans.
• Mash the remaining beans with a fork or wooden spoon and add them to the pot, stirring to distribute.
• Stir in the optional escarole, adjust the heat as necessary to maintain a gentle simmer, and simmer until the escarole is tender, 15 to 20 minutes. (I cover the pot loosely during this step to prevent too much reduction in the broth.).
• Meanwhile cook the pasta to al dente.
• Stir in the cooked pasta just before serving. Note that the pasta will absorb a lot of the broth.
• Top the dish with grated cheese to taste.
• (It's even better the next day!).

TWIG'S PASTA FAGIOLI (PASTA FAZOOL)

Steps:

• Heat olive oil in a large stock pot.
• Saute carrots, celery, garlic, and onion for 5 minutes or until tender.
• Add diced tomatoes and chicken stock.
• Add beans and remaining spices.
• Simmer for 60 minutes.
• During the last 20 minutes of cooking, add the macaroni.
• When serving, top with fresh grated parmesan cheese.

PASTA FAGIOLI (FAZOOL)

Steps:

• In a large pot saute onion & garlic in oil until soft.
• Add beans, tomato sauce,veggie broth & water.
• Stir.
• Add spices.
• Stir.
• Bring to a boil,then lower to a simmer.
• Simmer about 1 hour.