Pasta And Beans Soup Pasta E Fagoli Food

PASTA E FAGIOLI (PASTA & BEAN SOUP)

Steps:

• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Saute and crumble the sausage until browned. (You could also cook the whole sausages in their casings until golden brown and cut into 1/4-inch slices.) Remove sausage with a slotted spoon and set aside.
• In a large saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, garlic, celery, carrots, parsley, oregano and red pepper flakes. Cook until onion is transparent, about 10 minutes, stirring often.
• Add the crushed tomatoes with their juices, red wine, chicken broth and salt and pepper to taste. Bring to a boil, reduce heat, and simmer for 30 minutes, partially covered. Stir in the beans and sausage. Cook over medium heat for 10 minutes.
• Meanwhile, bring 4 quarts of salted water to a boil. Add the pasta and cook until al dente, 8 to 11 minutes, according to package instructions.
• Drain the pasta and add it to the other ingredients. Stir well. Turn heat to low and and let mixture rest in the covered pot for 10 minutes before serving.
• Ladle the soup into bowls and serve with grated cheese.
• Mangia Bene!

PASTA AND BEAN SOUP (PASTA E FAGIOLI)

Steps:

• Combine beans and water in an 8-quart heavy pot and soak, covered, 12 hours.
• Add vegetables and 1 tablespoon rosemary to pot and simmer, covered, until beans are tender, about 2 hours.
• Using a slotted spoon, set aside 1 heaping cup bean mixture, then reserve 2 cups cooking liquid separately.
• Force remaining soup through a food mill into a very large bowl.
• Cook pancetta in cleaned pot over moderate heat, stirring, until it begins to render its fat.
• Add remaining rosemary and cook, stirring, 15 seconds.
• Stir in puréed soup, reserved whole beans, salt, and pepper and bring to a simmer, stirring frequently and scraping bottom with a wooden spatula to keep soup from sticking to pot (thin with some of reserved bean liquid if necessary).
• Add pasta and simmer, stirring frequently, until pasta is cooked, about 12 minutes.
• Serve soup drizzled with olive oil.
• -This soup is best the day after it's made.
• Cool it uncovered, before chilling, covered, up to 4 days.
• -You can use a blender or food processor instead of a food mill to purée the soup, but pulse briefly.
• This soup should be textured and thick.
• Makes 4 quarts, serving 8 to 10.

VEGETARIAN PASTA E FAGIOLI (PASTA AND BEANS)

Steps:

• In a large heavy pot, heat olive oil over medium high heat.
• Stir in onion with a pinch of salt and pepper, and cook for 2 minutes.
• Add dried herbs and red pepper flakes into the oil and toss to coat to bring out some of the dried herbs' flavors.
• Stir in garlic, and then celery, and carrots and cook for about 3 minutes.
• 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 freshly ground black pepper.

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.

LOW-FAT PASTA E FAGIOLI (ITALIAN PASTA & BEAN SOUP)

Steps:

• Combine onion, carrots, celery, fennel, and garlic in a food processor and process until vegetables are finely chopped, about 15 seconds (or finely chop by hand).
• Heat oil in a heavy 4-quart saucepan over medium-high heat.
• Add chopped vegetables and cook, stirring, until they begin to soften, 2-3 minutes, Stir in tomatoes and stock and bring to a boil.
• Cover, reduce heat to medium-low, and simmer for 20 to 30 minutes.
• Add beans and pasta and cook, stirring frequently, until pasta is tender but firm (al dente), about 10 minutes.
• Season with salt and pepper to taste. Stir in basil and parsley. Garnish each serving with some cheese, if desired.