Fasta Pasta Fagioli Food

PASTA E FAGIOLI

Steps:

• Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.
• Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

PASTA FAGIOLI

Steps:

• In a heavy-bottomed soup pot, heat the olive oil over medium heat until hot, but not smoking. Add the onions, carrots and celery, searing the vegetables until the carrots have browned, 2 to 3 minutes. Reduce the heat to medium-low, then add the stock, beans, red pepper, garlic, and salt and pepper to taste. Simmer until the vegetables and beans soften, about 20 minutes. Then add the pork, tomatoes and parsley and allow the soup to cook until the tomatoes have softened, an additional 10 minutes. Finally, reduce the heat to low and add the pasta, cheese, oregano and basil to the soup to finish for 20 to 30 minutes.

PASTA FAGIOLI - BEST EVER

Steps:

• Cook Sausage with casing off (chopped fine) and add Bacon and Diced Onion until cooked through.
• Add remaining ingredients and let cook on medium low for 1 hour.
• Cook Pasta until Al Dente.
• Place pasta in a bowl and then add your soup mixture.
• NOTE: Do not add pasta to broth as the pasta will swell and soak up broth.

PASTA FAGIOLI

Steps:

• Heat oil in a large pot over medium heat until hot.
• Add onion and garlic to oil.
• Sauté for 5 minutes or until onion is tender.
• Stir in tomatoes with liquid, chicken broth, beans, parsley, basil and pepper.
• Bring to a boil over high heat, stirring occasionally.
• Reduce heat to low and simmer, covered for 10 minutes.
• Add pasta.
• Continue to simmer, covered for about 10 minutes or until pasta is tender.
• Garnish with freshly grated Parmesan cheese if you desire.

PASTA FAGIOLI

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.

PASTA FAGIOLI

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, 1/2 teaspoon salt, oregano, black pepper, and red pepper flakes. Cook, stirring occasionally, until the vegetables have just softened, about 7 minutes. Add the garlic; cook, stirring often, about 2 minutes more.
• Add the broth and undrained tomatoes; stir to release any browned bits from the bottom of the pot. Increase the heat to medium-high and bring to a boil. Add half of the beans to a bowl; mash with a fork and stir into the soup. Add the remaining beans and the pasta to the pot; reduce heat to medium. Simmer, stirring occasionally to prevent sticking, for 10 minutes. Stir in the kale and cook until the pasta is tender, about 5 minutes more. Remove from the heat.
• Zest the lemon, then cut it in half. Squeeze one lemon half into the soup. Add 1 teaspoon of the ;zest and ;stir to combine. Taste and add more lemon juice or salt as desired. Top servings with Parmesan cheese.

PASTA E FAGIOLI

Steps:

• In a large heavy pot, heat olive oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, celery, and carrots and cook for 3 minutes. Add dried basil, oregano, and red pepper flakes and toss to coat. Stir in tomatoes and stock and bring to a boil. Reduce heat and simmer for 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 and ground black pepper.

PASTA E FAGIOLI

Steps:

• In a large pot, heat up the extra-virgin olive oil and saute the garlic, onion, carrot, celery, and pancetta for 5 minutes. Add the fresh sage and rosemary, allowing the olive oil to absorb the flavors of the herbs. Season with salt and pepper to taste.
• Add the beans and cook for a few minutes. With the back of a fork, mash up a quarter of the beans and add 1 cup water. Break the uncooked spaghetti into thirds using your hands and add into pot. Stir for about a minute. Add the remaining 3 1/2 cups water and bring to a boil. Cook for about 15 minutes, allowing the water to reduce until it becomes a thick consistency.
• Let rest for 10 minutes off the heat. Add the freshly grated Parmigiano cheese, parsley, and finish with a drizzle of extra-virgin olive oil. Serve warm.

PASTA E FAGIOLI

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.

PASTA E FAGIOLI (ITALIAN SOUP) WITH ITALIAN SAUSAGE

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.

QUICK PASTA FAGIOLI

Steps:

• Saute garlic in oil in 10" Skillet or Dutch oven with at least 2 Qt capacity, until garlic is lightly browned.
• Remove garlic and discard.
• (I prefer to use chopped garlic and leave it in after browning).
• Add chopped carrot, onion and celery; saute until they begin to color, 3 to 5 minutes.
• Add rosemary and tomato paste.
• Add beans with their liquid, chicken broth and water.
• Simmer uncovered, 2 minutes.
• Add pasta, stirring to distribute ingredients evenly.
• Cover and simmer, stirring occasionally, for 8 minutes or until pasta is al dente firm, but tender.
• (*With the 8 to 10 oz. of pasta, I cook for about 16 minutes).
• Remove pan from heat.
• Let stand, covered 10 minutes.
• Add salt, if necessary.
• Combine cheese and parsley in small serving bowl.
• Stir vinegar into soup, and ladle into warmed soup bowls.
• Serve with cheese-parsley mixture.
• *Note-I chop the vegetables in my blender, I prefer them more finely chopped and not too coarse.
• Plus it's a real time-saver!
• MICROWAVE DIRECTIONS: Reduce rosemary to 1/2 Tsp Combine garlic and oil in 4 Qt casserole.
• Microwave, uncovered, at full power for 2 minutes.
• Remove garlic, add carrot, onion and celery.
• Microwave, uncovered, for 3 minutes.
• Add rosemary, tomato paste, undrained beans, chicken broth and water.
• Cover.
• Microwave at full power for 14 to 16 minutes or until boiling.
• Stir in pasta.
• Cover.
• Microwave at half power for 12 minutes.
• Stir in vinegar.
• Add salt, if necessary.
• Let stand, covered, 10 minutes.
• Serve with the cheese and parsley mixture.

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.

OLIVE GARDEN PASTA E FAGIOLI

Steps:

• Sauté beef in oil in large 10 quart pot until beef starts to brown.
• Add onions, carrots, celery and tomatoes and simmer for about 10 minute.
• Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles .
• Simmer until celery and carrots are tender, about 45 minute.
• NOTES : Makes 9 quarts! Just cut the recipe down for smaller batches.

PASTA FAGIOLI

Steps:

• Cook the celery and garlic in the olive oil in a large saucepan over medium heat. Discard the garlic after it turns a golden color. Add your tomatoes, tomato paste, crushed red pepper and salt (to taste). Simmer for 10 minutes or until the sauce is slightly thickened.
• Add the beans to the tomato sauce. Bring the mixture to a simmer while mashing some of the beans with the back of a large spoon.
• Stir in the pasta and cook, stirring often, until the pasta is al dente. The mixture should be very thick, but add a little boiling water if it seems to thick. Turn off the heat and let stand for 10 minutes prior to serving.