Pasta E Fagioli Iii Food

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 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 E FAGIOLI

Steps:

• Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.
• Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.
• Add the pasta and beans and cook for 5 minutes.
• Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the pureed mixture into the skillet. Cook over medium heat until the mixture is hot.

PASTA AND BEANS: PASTA E FAGIOLI

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.

PASTA FAGIOLI

Steps:

• In a saucepan, saute onion and garlic in butter and oil. Add broth; bring to a boil. Add pasta; reduce heat. Simmer, uncovered, for 10 minutes or until pasta is tender. Add the beans, tomatoes, spinach and salt. Cook 5 minutes longer or until heated through. Serve with Parmesan cheese.

PASTA E FAGIOLI II

Steps:

• Cook the beans over gentle heat for 45 minutes or an hour at the most (an hour-and-a-half if they are dried, after soaking in water, together with the herbs and garlic, for a couple of hours). In either case, do not add salt which tends to harden the skins.
• Puree by putting through a vegetable mill, carefully eliminating the husks.
• Put the garlic, rosemary, sage and cubed bacon to saute briefly in a saucepan with 4 tablespoons of oil.
• Pour on the bean puree. Season lightly with salt and the red hot pepper to taste. Stir to blend the flavours and bring slowly to the boil.
• Throw the pasta into the puree and cook until firm, diluting with a little of the bean cooking water, but only if necessary - the soup must be thick and rather solid.
• It is excellent hot, but is absolutely delicious if heated up with the addition of a drop of first-rate olive oil.
• If you prefer, leave a few beans whole and add them to the saucepan with the puree. Some cooks hold that a carrot is not out of place in the mirepoix (but then cut out the bacon), or that the soup loses nothing if you add a little tomato, even tomato concentrate (paste).

BETTER THAN OLIVE GARDEN PASTA POMODORO

Steps:

• Heat olive oil over high heat and add garlic; saute for 30 seconds.
• Add tomatoes, salt, and pepper.
• Saute for another 30 seconds, stirring constantly.
• Remove from heat.
• Add cooked pasta and chopped basil.
• Toss gently.
• Turn into serving bowl/dish, add 1/2 grated cheese, and toss again.
• Serve immediately and pass the last 2 oz. of grated parmesan.