Pasta E Fagioli A La Chez Ivano Food

PASTA E FAGIOLI (OLIVE GARDEN COPYCAT)

Steps:

• On medium heat, preheat a large pot or dutch oven with oil. Add ground beef and let it brown (3-5 minutes). As its cooking, be sure to break it apart into small pieces.
• Remove cooked beef from the pot. Drain of excess fat and set aside.
• In the same pot, add diced carrots, onion, celery and pressed garlic. Saute until the vegetables are softened (about 4 minutes).
• Add canned diced tomatoes, tomato sauce, and beef back to the cooking vegetables in the pot. Stir to combine together.
• Add Great Northern and kidney beans to the mix. Pour chicken broth to the pot and let simmer for about 10 minutes.
• Add pasta, Italian seasoning, salt and pepper and let it cook for another 10 minutes.
• Serve right away with a sprinkle of basil or parmesan cheese.

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 A LA CHEZ IVANO

Steps:

• In a large pot over medium heat, cook beef until no longer pink. Drain and set aside.
• In the same pot, heat the olive oil. Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes. Stir in beef broth, crushed tomatoes and tomato paste. Season with thyme, basil, oregano and parsley. Cover, reduce heat and simmer 1 hour. (At this point, you may put the pot on a back burner to keep warm and continue with the next steps about 1 hour prior to serving, if you wish.)
• Stir in the beef and simmer 15 minutes. Stir in the pasta and cook until al dente, 8 to 10 minutes. Stir in the beans and heat through, 10 to 15 minutes.

PASTA E FAGIOLI A LA CHEZ IVANO

Steps:

• In a large pot over medium heat, cook beef until no longer pink. Drain and set aside.
• In the same pot, heat the olive oil. Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes. Stir in beef broth, crushed tomatoes and tomato paste. Season with thyme, basil, oregano and parsley. Cover, reduce heat and simmer 1 hour. (At this point, you may put the pot on a back burner to keep warm and continue with the next steps about 1 hour prior to serving, if you wish.)
• Stir in the beef and simmer 15 minutes. Stir in the pasta and cook until al dente, 8 to 10 minutes. Stir in the beans and heat through, 10 to 15 minutes.

PASTA E FAGIOLI

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.