PASTA-E-FAGIOLI PASTA
This super-quick riff on an Italian comfort food takes the favorite familiar flavors of the soup pasta e fagioli and turns them into a cheesy pasta with escarole and chickpeas.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup pasta water, then drain. Meanwhile, finely chop onion, and tear pale inner leaves of escarole to yield 4 cups (reserving the rest for another use).
- Heat oil in a large straight-sided skillet over medium-high. Add onion and garlic, season with salt and pepper, and cook, stirring, until onion is translucent, about 3 minutes. Add tomato paste; cook 1 minute. Add beans and their liquid, broth, and 1/4 cup pasta water (or a bit more, if you prefer your pasta creamier); simmer until slightly reduced, 3 to 4 minutes.
- Stir in pasta, cheese, and 3 cups escarole; season to taste. Drizzle remaining 1 cup escarole with oil; season to taste. Serve pasta topped with dressed escarole, drizzled with oil and sprinkled with more cheese.
PASTA E FAGIOLI
Make this vegan soup in the slow cooker for a super-easy, healthy supper. Packed with veg, pasta and beans, it's a satisfying soup for winter
Provided by Myles Williamson
Categories Dinner, Lunch, Soup, Starter, Supper
Time 9h20m
Number Of Ingredients 14
Steps:
- Drain the beans and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the onions, carrots and celery.
- Stir in the olive oil, garlic, stock, tomatoes, half a can of water and the miso. Tie the herbs together with kitchen string and add these as well. Season. Cover and cook on low for 6-8 hrs, until the beans are cooked through and all of the veg is really tender.
- Remove and discard the herbs and stir in the pasta. Cover and cook on high for another 30 mins. Add the cavolo nero stalks and leaves and cook for a final 30-40 mins, or until the pasta is cooked through and the greens are tender. Serve scattered with the cheese and drizzled with a little more olive oil, if you like.
Nutrition Facts : Calories 225 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
PASTA E FAGIOLI
If you love the Olive Garden restaraunt, this is a copycat recipe of their pasta fagiole soup. It is very close but not exact. I got this from topsecretrecipes.com. I'm sure you'll love it.
Provided by aimbrulee
Categories < 4 Hours
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, brown the beef, and then drain the fat.
- Add the onion, carrots, celery, and garlic, saute over med-low heat for about 10 minutes.
- Add the remaining ingredients except pasta, Simmer for an hour.
- About 50 minutes into the simmering, cook the pasta in a seperate pot until al dente, drain, and add to the soup.
- Simmer another 5 to 10 minutes. Serve with your favorite bread and salad and enjoy.
Nutrition Facts : Calories 397.5, Fat 9.9, SaturatedFat 3.6, Cholesterol 38.6, Sodium 1386.9, Carbohydrate 56, Fiber 10, Sugar 12.1, Protein 23
EAT IT AND WEEP PASTA E FAGIOLI
There are probably a million personal versions of this wonderful basic Italian soup. This is simply one of the best I've had with a depth of flavor that truly astounds.From Cook's Illustrated. If you like this recipe see others at my website: http://mybestcookbook.wordpress.com
Provided by Sherry Peyton
Categories Bean Soups
Time 1h
Number Of Ingredients 16
Steps:
- 1. Place bacon or panchetta in soup pot and render. If there is more than a couple of tbsp of oil, pour off. Then cook the celery an onions for 5-7 minutes on medium until softened. (If usuing panchetta, you will need to add a tbsp of olive oil to fry in)
- 2. Add garlic, oregano, pepper flakes, and anchovies, for about one minute, stirring. Add tomatoes, rind, and beans. Bring to a boil and then reduce and simmer for 10 minutes.
- 3. Add chicken stock and water and bring back to boil. At this point you can turn it off and let it set until dinner time. (I like my soups to sit and blend)
- 4. When nearly ready to eat, bring to boil and add the pasta. Let cook for about 10 minutes at low simmer. Add the parsley. Adjust for salt and pepper and add more stock or water to bring it to the consistency you like. (I like it fairly thick).
- 5. Serve in bowls with freshly grated Parmesan on top.
QUICK PASTA E FAGIOLI
This version of the classic Italian bean-and-pasta soup features butter beans (giant lima beans). The meaty yet silky texture of the beans contrasts nicely with the chewy ditalini pasta. Serve the soup with some good crusty bread.
Provided by Debbie Schenkel
Categories Lunch
Yield 6 to 8
Number Of Ingredients 12
Steps:
- Heat the olive oil in a 7- to 8-quart heavy-duty pot over medium-low heat. Add the garlic, celery, onion, 1 tsp. salt, and 1/4 tsp. pepper. Cook, stirring, until soft but not brown, about 5 minutes.
- Add the broth, tomatoes, basil, and bay leaf. Bring to a boil. Reduce the heat, cover, and simmer for 15 minutes. add the beans and pasta, and simmer until the pasta is tender, 10 to 12 minutes. Season to taste with salt and pepper. Serve the soup sprinkled with the cheese and more basil, if you like.
Nutrition Facts : ServingSize 6 to 8, Calories 260 kcal, Fat 70 kcal, SaturatedFat 1.5 g, TransFat 8 g, Carbohydrate 37 g, Fiber 9 g, Protein 12 g, Cholesterol 5 mg, Sodium 720 mg, UnsaturatedFat 5 g
PASTA E FAGIOLI
This is my son's favorite soup. He thinks it tastes just like Olive Gardens. Never any leftovers with this soup. I hope you enjoy it as much as my family does.
Provided by Big Sis
Categories Clear Soup
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- Brown the hamburger, drain off the fat.
- Add onion, carrot, celery and garlic and sauté until onion is clear (approx 10 minutes).
- Add everything else except pasta, and simmer on low for one hour.
- I add the pasta and simmer for 5-10 minutes, however, if you are not going to eat this right away, keep the pasta seperate so the pasta does not soak up all the sauce.
- Enjoy.
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PASTA E FAGIOLI - ANDIE MITCHELL
From andiemitchell.com
Cuisine ItalianTotal Time 35 minsCategory Main CourseCalories 450 per serving
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook, stirring frequently, for until just beginning to soften, about 5 minutes.
- Add the garlic, oregano, and red pepper flakes, and stir constantly until fragrant, about 30 seconds. Add the tomatoes, broth, kidney beans, and bay leaves. Bring the pot to a boil, then reduce the heat to a simmer.
- Cook for 20 minutes. Add the pasta in the last 10 minutes of cooking. Add the salt and pepper and stir.
- Discard bay leaves, stir in parsley and serve, sprinkling each serving bowl with freshly grated Parmesan cheese.
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