Pasta E Fagioli Soup Food

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 (SOUP OR IS IT STEW?)

Steps:

• Soak the beans in water to cover overnight.
• Heat 2 tsp of the olive oil in a large soup pot over medium heat. Cook the bacon (if using) in the olive oil until it starts to brown.
• Add the onion and cook for 2 - 3 minutes. Add 5 crushed garlic cloves and cook for 2 minutes more. Add the tomatoes and chicken stock (refer to note # 1 below). Add drained beans and add to the pot.
• Let it come to a boil. Reduce heat to simmer and cook approximately 1 ½ hours or until beans are tender and cooked through.
• Meanwhile cook pasta shells as instructed per package directions; set aside.
• Once the beans are tender, add the Essence Seasoning, more or less to taste (refer to note # 2 below) and correct seasoning with salt and pepper. Remove bacon from the pot.
• Also remove and reserve half of the cooked beans for garnish (or remove about 3/4 if you like more whole beans in your soup).
• Ladle the remaining beans and liquid into a blender or food processor, puree until smooth. Or if you own a hand-held-blender, puree the beans right in the pot, (If too thick, add more hot chicken stock until you reach the consistency of your choice). Check for seasoning.
• Mix in the reserved cooked pasta shells.
• In a small saute pan, heat the remaining 1/3 c olive oil over medium-low heat. Add the remaining 6 crushed cloves or garlic and cook for 2 minutes, being careful not to burn (if it browns, the garlic will impart a bitter taste).
• Add the oregano and rosemary and sauté for 1 - 2 minutes. Let stand (You can make this oil 1 - 2 days ahead of time).
• Strain and reserved the flavored oil. Ladle the soup into serving bowls. Sprinkle in some of the reserved beans. Drizzle with a spoonful of the oregano-rosemary oil and serve. If you desire, serve with grated parmesan and crusty bread.
• NOTE # 1: When cooking beans, never add salt before they are cooked through. It will toughen the beans. Always add the salt only when beans are tender. Keeping this in mind, if you use chicken bouillon or a stock that already contains salt, make sure you add bouillon cubes after beans are tender because bouillon contains salt. Substitute the chicken stock for water at the beginning of the recipe if bouillion is what you are using.
• Essence: Combine all ingredients thoroughly. Yield: 2/3 cup.
• NOTE # 2: Only use enough Essence to flavor soup as noted. Please DO NOT use the full measure. Store the rest for future use. This seasoning is terrific on many other dishes.

PASTA E FAGIOLI SOUP

Steps:

• Heat the oil in a large soup pot over medium heat, then add the carrots, onions, and celery - generously add salt and pepper and cook until soft, about 4 minutes.
• Increase the heat to medium high, add the ground beef and cook until brown.
• Stir in the remaining ingredients (except the pasta), bring to a boil, then reduce heat and simmer for about 20 - 30 minutes, until the carrots are not quite tender.
• Add the pasta and cook until for a couple more minutes, then remove from heat and let sit - be aware the pasta will continue to cook as the soup rests and can get over cooked very easily - if the soup thickens too much as it rests, just stir in some water to thin it out.
• Serve with freshly grated Parmesan cheese.

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 E FAGIOLI

Steps:

• Make the simmered beans as directed, changing only the amount of beans (use 2 quarts water). Remove onion and bay leaf, using tongs or a slotted spoon, as directed. Place a strainer over a bowl and drain beans. Measure broth and top up with enough water to make 6 cups.
• Heat oil over medium heat in a large, heavy casserole or Dutch oven and add chopped onion. Cook, stirring, until just tender, about 5 minutes. Add rosemary and garlic and stir together for another minute, until garlic is fragrant. Stir in tomatoes, add sugar, salt and pepper, and cook, stirring often, until tomatoes have cooked down and the mixture is very fragrant, 10 to 15 minutes.
• Add broth from the beans, tomato paste, hot pepper, bouquet garni, and salt to taste and bring to a boil. Reduce heat, cover and simmer 30 minutes. Stir in beans and heat through. Taste and adjust salt.
• 10 to 15 minutes before serving, stir in pasta. When it is cooked al dente, taste and adjust seasonings, stir in parsley, and serve, passing Parmesan in a bowl.

EASY PASTA FAGIOLI

Steps:

• Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes.
• Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
• Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.

PASTA FAGIOLI SOUP

Steps:

• Combine first 9 ingredients in a large pot.
• Bring to a boil, then turn heat down and simmer for 30 minutes.
• While soup is simmering, boil pasta according to package directions.
• While pasta is cooking, brown ground beef in skillet until done.
• Drain any grease.
• Add pasta and ground beef to soup.
• Enjoy!

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

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 FAGIOLI SOUP

Steps:

• In a large saucepan, cook sausage over medium heat until no longer pink; drain, remove from pan and set aside. In the same pan, saute onion in oil until tender. Add garlic; saute 1 minute longer. , Add the water, beans, tomatoes, broth, macaroni and pepper; bring to a boil. Cook, uncovered, until macaroni is tender, 8-10 minutes. , Reduce heat to low; stir in sausage and spinach. Cook until spinach is wilted, 2-3 minutes. Garnish with cheese.