ITALIAN PASTA AND BEANS (PASTA FAGGIOLI)
A totally vegetarian, healthy dish that is delicious and comforting. Loaded with fiber, low in fat and calories...healthy doesn't get much better than this! Serve with crusty Italian or French bread :)
Provided by Karen..
Categories Stew
Time 55m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta as box instructs, in boiling salted water.
- While pasta is cooking, heat oil in a large saucepan over medium heat until hot.
- Add onion, carrot and celery and cook for 15 minutes or until tender, stirring occasionally.
- Add garlic and cook one minute more.
- Add beans, tomatoes, salt, pepper, and water and heat to boiling over high heat.
- Reduce heat to low-med heat and simmer, uncovered for 20 minutes.
- Stir in drained pasta, cheese and parsley and cook until heated through.
PASTA AND BEANS
Make and share this Pasta And Beans recipe from Food.com.
Provided by MizzNezz
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to pkg instructions.
- Meanwhile, heat oil in lg skillet or Dutch oven.
- Add garlic; cook and stir 1 minute.
- Add tomatoes, beans, Italian seasoning and sugar.
- Bring to a boil; reduce heat and simmer 10 minutes.
- Add spinach; cook 3 minutes.
- Put drained pasta on serving plates.
- Top with tomato mixture.
- Sprinkle with feta and olives.
Nutrition Facts : Calories 344.3, Fat 10.1, SaturatedFat 3.7, Cholesterol 16.7, Sodium 670.7, Carbohydrate 50.6, Fiber 9.9, Sugar 9.9, Protein 16.2
PASTA AND BEANS (PASTA E FAGIOLI)
Steps:
- In a 3-quart saucepan, combine the oil, garlic, and hot pepper flakes over medium-low heat. As soon as the garlic begins to color, add the tomatoes and salt. With a wooden spoon, break up the larger pieces of tomato. Increase the heat slightly and sizzle for about 5 minutes. Stir in the cooked beans and enough bean water to cover. Bring to a boil, stirring frequently. Lower the heat and simmer gently for 5 minutes. Stir in the cooked pasta and simmer gently over medium heat for 2 minutes. Add reserved pasta water if necessary.
PASTA N' BEANS
This is an Italian dish that my mother always made. It takes less than five minutes to put together, very little time to cook and is INEXPENSIVE, EASY, and makes great leftovers!
Provided by Queen Butter-Bean
Categories One Dish Meal
Time 14m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Boil the pasta shells according to package directions.
- Add salt to the pasta water.
- Heat olive oil in a pot and add minced garlic.
- Add cannelloni beans AND the liquid from the cans. I like to mash one of the cans of beans up just a bit, to help thicken the sauce.
- Add tomato sauce.
- Mix well and simmer until pasta is done boiling.
- The longer you let the sauce simmer, the more the flavors will meld. Drain pasta. Serve the pasta with the sauce over it. Enjoy!
- Note: this is great with garlic bread!
Nutrition Facts : Calories 910.7, Fat 10.1, SaturatedFat 1.6, Sodium 1816.4, Carbohydrate 168, Fiber 23.1, Sugar 17.4, Protein 41.6
PASTA WITH CREAMY WHITE BEANS
Provided by Giada De Laurentiis
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 3 minutes less than indicated in the package directions, about 7 minutes. Drain well reserving 1/2 cup pasta water.
- Heat a large skillet over medium-high heat until hot. Add the oil, carrot and onion to the skillet. Season with 1 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 3 minutes. Add the pepper flakes and thyme and cook another minute. Stir in the drained beans and chicken broth. Reduce the heat to medium to maintain a simmer and cook for 5 minutes, stirring occasionally. Use the back of a spoon to gently mash some of the beans. Set aside.
- Add the cooked pasta to the sauce. Sprinkle the grated cheese over the pasta and toss to coat well. Stir in the remaining 1/2 teaspoon salt and add the 1/2 cup pasta water as needed to maintain a creamy, broth-like sauce. Sprinkle in the spinach and cook until wilted.
PASTA AND BEANS: PASTA E FAGIOLI
I could live on this recipe -- a quick version of my Gran'pa Emmanuel's masterwork.
Provided by Rachael Ray : Food Network
Time 30m
Yield 6 BIG servings
Number Of Ingredients 17
Steps:
- Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.
Nutrition Facts : Calories 365 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 1101 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 18 grams, Sugar 8 grams
PASTA WITH LEMON AND OLIVES
Keeping your fridge and pantry well-stocked is the key to pulling off fast and flavorful meals midweek. This flavorful pasta dish relies on pantry staples like pasta, canned beans, jarred olives, lemons and fresh Parmesan to come together quickly.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
- Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Add the shallot and garlic and cook, stirring, until the shallot is tender, about 3 minutes. Add the cannellini beans and olives and cook until warmed through, about 2 minutes. Season with salt and pepper.
- Remove the pan from the heat and stir in the pasta, lemon zest and juice and 1/2 cup of the reserved cooking water. Toss well, gradually adding the remaining cooking water if the pasta seems dry. Stir in 1/4 cup each Parmesan and parsley. Divide the pasta among bowls and top with the remaining Parmesan and parsley.
Nutrition Facts : Calories 530, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 14 milligrams, Sodium 628 milligrams, Carbohydrate 86 grams, Fiber 12 grams, Protein 20 grams, Sugar 3 grams
PASTA WITH BEANS AND MUSSELS
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put mussels in a large pot with a lid. Cover, turn heat to medium-high and when you hear the mussel liquid boiling, reduce heat to maintain a steady bubble; you will hear it and see steam escaping. Shake pot now and then; when mussels open, remove them. Let cool slightly and shuck, reserving cooking liquid. When liquid has cooled, strain it.
- Meanwhile, bring a pot of salted water to a boil, cook pasta until not quite done (figure about 2 minutes short of where you would usually cook it), drain and set aside.
- Put oil in a large skillet over medium-high heat; add garlic and chile flakes and cook for about 1 minute. Add beans, wine, pasta, and mussels; reduce heat to medium-low and stir to combine. Add as much reserved mussel liquid as mixture can accommodate without becoming too soupy.
- Cook, stirring gently, until pasta is fully cooked and everything is warmed through; add more liquid if you like. Adjust seasoning as needed, drizzle with a bit more olive oil if you like, sprinkle with parsley and serve.
PASTA AND BEANS
This recipe is so quick and has been in my Italian family for years!
Provided by JENNIFER75
Categories Main Dish Recipes Pasta
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium size saucepan heat the olive oil. Saute onion until tender. Stir in tomatoes and entire can of beans. Let simmer for 10 minutes.
- Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
- Mix pasta with bean mixture and salt as desired.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 46 g, Fat 6.4 g, Fiber 6.1 g, Protein 9.8 g, SaturatedFat 0.9 g, Sodium 227.5 mg, Sugar 4 g
PASTA AND BEAN SOUP
The chef Tom Valenti channels his late grandmother in his cooking, utilizing her ''stove top approach to life'' by braising and stewing and slow cooking the kinds of food that snowstorms were made for. Her pasta and bean soup, a treat for carb-lovers with its addition of mashed potatoes to thicken the broth, was one of many old-country comfort foods that she fed Mr. Valenti during his childhood.
Provided by Alex Witchel
Categories soups and stews, main course, side dish
Time 40m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add prosciutto and cook, stirring, until prosciutto begins to render its fat, about 4 minutes.
- Add carrot, onion, celery and garlic. Season with salt and pepper, and cook, stirring, until softened but not browned, about 5 minutes. Add tomato paste, stir to coat other ingredients, and cook for 2 minutes. Add broth, one quart water and potatoes. Raise heat to high and bring to a boil, then lower heat and simmer until potatoes are very soft, about 25 minutes. Transfer potatoes to a bowl and mash them.
- Return potatoes to pot and stir them into soup. If not serving immediately, let cool, cover and refrigerate for a few days or freeze for up to 1 month. Reheat before proceeding.
- Add beans and pasta. Cook over medium heat until beans are warmed through, about 5 minutes. Stir in rosemary, crushed red pepper and cheese. Taste and adjust seasoning with salt and pepper, if necessary.
- To serve, ladle some soup into each of 8 bowls. Top with more cheese and a drizzle of extra virgin olive oil.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 10 grams, Carbohydrate 35 grams, Fat 13 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 655 milligrams, Sugar 2 grams, TransFat 0 grams
PASTA AND WHITE BEAN CASSEROLE
This recipe is from a favorite brand name recipes book, its pretty good. Of course I added mushrooms, but you dont have to.
Provided by punkyluv
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Spray 2 quart casserole with cooking spray.
- Cook onion and garlic in oil in large skillet over medium-high heat 3 to 4 minutes or until onion is tender.(if using mushrooms, add those to the oil).
- add beans, pasta, tomato sauce, italian seasoning, salt and pepper, mix well.
- Transfer to prepared casserole;sprinkle with cheese and parsley.
- bake 20 minutes or until cheese is melted.
Nutrition Facts : Calories 328, Fat 3.4, SaturatedFat 0.6, Sodium 403.9, Carbohydrate 58, Fiber 10.8, Sugar 3, Protein 17.9
PASTA AND BEAN CASSEROLE
An easy do-ahead dish perfect for potlucks and dinner parties. This hearty and flavorful vegetarian dish can easily be made vegan and will satisfy everyone.
Provided by Cressida
Categories Noodle Casserole
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain.
- Heat olive oil in a skillet over medium heat. Cook onion in oil until soft, then add garlic and red and green peppers. Stir in jalapeno, if desired. Continue cooking for 2 more minutes. Stir in tomatoes and garbanzo beans. Season with basil, oregano, paprika, cumin, coriander, and salt and pepper. Simmer with 5 minutes. Remove from heat, and stir in pasta. Transfer to prepared baking dish, and top with cheese.
- Bake in preheated oven for 30 to 40 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 421.7 calories, Carbohydrate 71.7 g, Cholesterol 6 mg, Fat 8.6 g, Fiber 6.5 g, Protein 15.8 g, SaturatedFat 2 g, Sodium 504.5 mg, Sugar 5.8 g
PASTA WITH TOMATOES AND BEANS
This pasta is one reason I always keep a few cans of tomatoes and cannellinis in my pantry. Beans contribute protein to this pasta, which makes a great vegan dish if you serve it without the cheese.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, sauces and gravies, main course
Time 30m
Yield Serves four
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil.
- Meanwhile, heat the olive oil over medium heat in a large skillet or saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir together until fragrant, about 30 seconds. Add the tomatoes with juice and a pinch of sugar. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often with the back of your spoon until they have cooked down into a thick, fragrant sauce, 15 to 20 minutes. Stir in the beans and the herbs, and season to taste with salt and pepper. Keep warm.
- When the pasta water comes to a boil, salt generously and add the pasta. Cook al dente, following the recommendations on the package but checking about a minute before the indicated time. When the pasta is just about done, check to see if the tomato sauce seems dry. If so, add up to 1/4 cup of the pasta water to the pan and stir. Drain the pasta, toss with the sauce and serve, passing the cheese for sprinkling.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 9 grams, Fiber 10 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 738 milligrams, Sugar 6 grams
ITALIAN PASTA AND BEANS
This is an easy italian soup with pasta and beans. I make this when I only have a little time to get dinner together. It goes well with a green salad and fresh italian bread.
Provided by Chef53Kathy
Categories Beans
Time 45m
Yield 6 1 cup, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta per package directions and drain off half of the water. Saute onion and garlic in the oil. Add the parsley, salt, pepper, tomato sauce and bouillon cube and simmer for 5 minutes. Add the sauce and the beans to the pasta and water and simmer for another 5 minutes. Add the cheese and serve.
Nutrition Facts : Calories 494.8, Fat 18.7, SaturatedFat 4.6, Cholesterol 14.8, Sodium 1209.5, Carbohydrate 63.4, Fiber 8.6, Sugar 4.1, Protein 19.4
PASTA AND PEAS
This dish is very economical, fast and really tasty. Made this when I was first married and money was very tight.(we were in the military). I still make it a lot, using different kinds of beans.
Provided by Pat McCardle
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Start the water for the pasta.
- Meanwhile,heat a little of the oil in a sauce pan.
- Add the onions and cook until golden.
- (DO NOT BURN).
- Add the herbs, peas,and 1/2 cup of water and the rest of the oil.
- Keep warm.
- Drain the cooked pasta and put it in a bowl.
- Add the peas and mix.
- Add the rest of the water, if needed.
- I have also used Great Northern or Pork and beans--all undrained.
- You may add a diced tomato to the onions and peas, if you like.
- add the rest.
PASTA AND BEANS
Steps:
- Soak the cannellini beans overnight and drain.
- Pulse the bacon, garlic, and rosemary in a mini-food processor to make a fine-textured paste or pestata.
- Heat 3 tablespoons olive oil over medium heat in a large soup pot. Add the pestata, and cook until bacon has rendered its fat, about 3 to 4 minutes. Meanwhile, make a second pestata (you don't have to wash the processor) by puréeing the onion and carrot. Add the second pestata to the pot, and cook, stirring occasionally, until it has dried out and starts to stick to the bottom of the pan, about 5 minutes.
- Scrape the pestata to one side of the pan to clear a "hot spot," add the tomato paste, and let cook for a few minutes, until lightly toasted. Stir the tomato paste into the pestata, and add the drained beans, the potatoes, and the bay leaves. Pour in the water. Bring the soup to a boil, cover, and let cook at a strong simmer until beans and potatoes are tender, about 1 hour and 15 minutes, uncovering to reduce liquid about halfway through the cooking time. Stir in the salt.
- With a large wooden spoon, mash the remaining potatoes against the side of the pot to thicken the soup. Return soup to a boil, add the ditalini, and cook until pasta is al dente. Season to taste.
- Serve soup with a drizzle of olive oil and some grated cheese.
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