Pasta E Fagioli Texas Style 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

Steps:

• Warm the oil in a large saucepan over medium heat.
• Add the onion and garlic.
• Cook,stirring occasionally, for 3 to 5 minutes, or until the onion is soft.
• Add the broth, tomatoes (with juice),beans, and pasta.
• Cook,stirring occasionally, for 15 minutes, or until the pasta is cooked.
• Add the Swiss chard and salt.
• Cook, stirring occasionally, for 2 to 3 minutes longer, or until the swiss chard is wilted.
• For added flavor, sprinkle grated Parmesan cheese and black pepper on the pasta e fagiole just before serving.

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.

BEAN AND PASTA SOUP WITH PROSCIUTTO

Steps:

• In a large pot, combine olive oil,proscuitto,celery,carrot,onion,sage,oregano and garlic.
• Cook on medium 5 to 6 minutes.
• Add tomatoes,beans and broth; bring to a boil, then reduce heat and simmer for 20-25 minutes.
• Add pasta; return to a boil, then reduce heat and simmer until pasta is tender, 8 to 12 minutes.
• Stir in basil and add salt and pepper to taste.
• Serve with a drizzle of olive oil and a sprinkle of cheese, if desired.

PASTA E FAGIOLI

Steps:

• Place beans, tomatoes with juices, celery and garlic in a large saucepan.
• Add chicken broth and 1 cup water.
• Bring to a boil, breaking up tomatoes with the edge of a spoon.
• Cover, lower the heat to medium and simmer 10 minutes.
• Add oil and pasta.
• Boil, uncovered, about 8 minutes or until pasta is tender.
• Add basil and salt and pepper to taste.
• Serve and bowls and pass the Parmesan to sprinkle on.