PASTA E FAGIOLI
Provided by Giada De Laurentiis
Time 50m
Yield 6 servings
Number Of Ingredients 15
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
This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 45m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 41.6 g, Cholesterol 2.5 mg, Fat 4.7 g, Fiber 7.5 g, Protein 8.9 g, SaturatedFat 0.6 g, Sodium 883 mg, Sugar 6.4 g
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 E FAGIOLI
Provided by Valerie Bertinelli
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the onion, celery, carrot and oil in a medium saucepan. Cook over medium-low heat for 5 minutes. Add the tomatoes with their juices, bay leaf, rosemary sprig and 3 cups of the broth. Bring to simmer and cook for 30 minutes. Discard the bay leaf and rosemary sprig. Add the remaining cup of broth and the pasta. Add the beans and simmer gently until the pasta is cooked through, about 12 minutes.
- Taste the soup and adjust for seasoning with salt and pepper. Ladle into bowls and sprinkle with cheese.
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
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat up the extra-virgin olive oil and saute the garlic, onion, carrot, celery, and pancetta for 5 minutes. Add the fresh sage and rosemary, allowing the olive oil to absorb the flavors of the herbs. Season with salt and pepper to taste.
- Add the beans and cook for a few minutes. With the back of a fork, mash up a quarter of the beans and add 1 cup water. Break the uncooked spaghetti into thirds using your hands and add into pot. Stir for about a minute. Add the remaining 3 1/2 cups water and bring to a boil. Cook for about 15 minutes, allowing the water to reduce until it becomes a thick consistency.
- Let rest for 10 minutes off the heat. Add the freshly grated Parmigiano cheese, parsley, and finish with a drizzle of extra-virgin olive oil. Serve warm.
PASTA E FAGIOLI
Our version of pasta and cannellini beans is thick, like a stew. To thin it, use a little extra broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 12
Steps:
- In a medium heavy pot, heat oil over medium. Add celery, carrots, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 9 minutes. Add oregano, tomatoes, broth, and Parmesan rind (if using). Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes. Add pasta and cook, partially covered, until tender, 10 to 15 minutes. Add beans and cook until warmed through, about 3 minutes. To serve, remove rind and sprinkle with shaved Parmesan.
Nutrition Facts : Calories 310 g, Fat 5 g, Fiber 7 g, Protein 12 g
PASTA E FAGIOLI I
Rich and savory, a wonderful soup, it can be a meal in itself, serve with garlic toast, its great!
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
- Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
- Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 30.5 g, Cholesterol 1.5 mg, Fat 4.2 g, Fiber 4.5 g, Protein 8.2 g, SaturatedFat 0.8 g, Sodium 272.1 mg, Sugar 5.4 g
PASTA E FAGIOLI
This is my son's favorite soup. He thinks it tastes just like Olive Gardens. Never any leftovers with this soup. I hope you enjoy it as much as my family does.
Provided by Big Sis
Categories Clear Soup
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- Brown the hamburger, drain off the fat.
- Add onion, carrot, celery and garlic and sauté until onion is clear (approx 10 minutes).
- Add everything else except pasta, and simmer on low for one hour.
- I add the pasta and simmer for 5-10 minutes, however, if you are not going to eat this right away, keep the pasta seperate so the pasta does not soak up all the sauce.
- Enjoy.
PASTA FAGIOLI
You are going to love this one! This soup is chocked full of flavor and you can have it on the table in about 40 minutes. Be good to yourself and add a touch of freshly grated Parmesan cheese to top it off. I hope you will enjoy this recipe as much as I do.
Provided by Bev I Am
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 168.1, Fat 4.2, SaturatedFat 0.6, Sodium 415.7, Carbohydrate 27.9, Fiber 4.9, Sugar 6.3, Protein 6.1
OLIVE GARDEN PASTA E FAGIOLI
Make and share this Olive Garden Pasta E Fagioli recipe from Food.com.
Provided by Nancy Van Ess
Categories European
Time 25m
Yield 9 quarts, 10 serving(s)
Number Of Ingredients 15
Steps:
- Sauté beef in oil in large 10 quart pot until beef starts to brown.
- Add onions, carrots, celery and tomatoes and simmer for about 10 minute.
- Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles .
- Simmer until celery and carrots are tender, about 45 minute.
- NOTES : Makes 9 quarts! Just cut the recipe down for smaller batches.
PASTA E FAGIOLI
This is a classic Italian bean and pasta soup. If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 1h50m
Yield 8 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 322 milligrams, Sugar 4 grams
PASTA E FAGIOLI
If you love the Olive Garden restaraunt, this is a copycat recipe of their pasta fagiole soup. It is very close but not exact. I got this from topsecretrecipes.com. I'm sure you'll love it.
Provided by aimbrulee
Categories < 4 Hours
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 397.5, Fat 9.9, SaturatedFat 3.6, Cholesterol 38.6, Sodium 1386.9, Carbohydrate 56, Fiber 10, Sugar 12.1, Protein 23
PASTA E FAGIOLI
Make this vegan soup in the slow cooker for a super-easy, healthy supper. Packed with veg, pasta and beans, it's a satisfying soup for winter
Provided by Myles Williamson
Categories Dinner, Lunch, Soup, Starter, Supper
Time 9h20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 225 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
PASTA E FAGIOLI
A great tasting Soup, and pretty easy to make, has great color, great with some crusty italian bread. I made my own chicken stock so calories was more. Enjoy :)
Provided by Anna P.
Categories European
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 160.7, Fat 2, SaturatedFat 0.3, Sodium 335.8, Carbohydrate 29.5, Fiber 5.5, Sugar 3.7, Protein 7.7
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