Pasta Fazool Italian Pasta Bean Soup Food

PASTA FAZOOL (PASTA E FAGIOLI)

Steps:

• Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.
• Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.
• Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
• Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.

PASTA FAZOOL - ITALIAN PASTA & BEAN SOUP

Steps:

• First of all, put your potato in a pot with water, bring to a boil, and cook until tender, for about 30 minutes.
• Meanwhile, prepare all the veggies. When the potato is cooked, heat 3 tablespoons olive oil in a soup pot over medium-high heat, and cook the onion, carrot, celery, and garlic for about 5 minutes, until the veggies start to brown.
• Discard the garlic cloves. Add the tomatoes and cook for 5 minutes more. Add 2/3 of the beans (should be about 2 cups), season, and cook for about a minute. Add the water or the vegetable broth. Peel the potato and mash it together with the remaining 1/3 of the beans with a fork or any tool you like and add to the pot. Add the bay leaf, and bring the soup to a boil. Lower the heat, cover, and cook for 15 minutes.
• Add the pasta and cook until it's done. Stir in the parsley and serve. Drizzle some of the remaining olive oil and sprinkle some Parmesan over each bowl. Enjoy!

LOW-FAT PASTA E FAGIOLI (ITALIAN PASTA & BEAN SOUP)

Steps:

• Combine onion, carrots, celery, fennel, and garlic in a food processor and process until vegetables are finely chopped, about 15 seconds (or finely chop by hand).
• Heat oil in a heavy 4-quart saucepan over medium-high heat.
• Add chopped vegetables and cook, stirring, until they begin to soften, 2-3 minutes, Stir in tomatoes and stock and bring to a boil.
• Cover, reduce heat to medium-low, and simmer for 20 to 30 minutes.
• Add beans and pasta and cook, stirring frequently, until pasta is tender but firm (al dente), about 10 minutes.
• Season with salt and pepper to taste. Stir in basil and parsley. Garnish each serving with some cheese, if desired.

PASTA "FAZOOL"

Steps:

• Cook the pancetta in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta to paper towels to drain, reserving the fat in the pot.
• Add the onion, Italian seasoning, red pepper flakes and a couple pinches of salt to the pot and saute, stirring frequently, until the onion is translucent, 8 to 10 minutes. Add the garlic and saute until fragrant, about 15 seconds.
• Deglaze the pot with the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon.
• Add the chicken stock, beans, tomatoes and 1 cup water to the pot. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, about 30 minutes.
• Puree the soup with an immersion blender, about 30 seconds, keeping at least half of the beans intact (or puree in a regular blender, then return to the pot). Add the pasta and cook until al dente, 8 to 12 minutes. Stir in the pancetta and half each of the parmesan and basil. Adjust the seasoning, if necessary, and garnish with the remaining parmesan and basil.
• Serve with Soppressata Sandwiches.
• Split open and quarter 1 baguette. Layer thick slices of sharp provolone and thinly sliced soppressata on the bread. Add some baby arugula and drizzle with sweet Italian vinaigrette.

PASTA E FAGIOLI (PASTA & BEAN SOUP)

Steps:

• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Saute and crumble the sausage until browned. (You could also cook the whole sausages in their casings until golden brown and cut into 1/4-inch slices.) Remove sausage with a slotted spoon and set aside.
• In a large saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, garlic, celery, carrots, parsley, oregano and red pepper flakes. Cook until onion is transparent, about 10 minutes, stirring often.
• Add the crushed tomatoes with their juices, red wine, chicken broth and salt and pepper to taste. Bring to a boil, reduce heat, and simmer for 30 minutes, partially covered. Stir in the beans and sausage. Cook over medium heat for 10 minutes.
• Meanwhile, bring 4 quarts of salted water to a boil. Add the pasta and cook until al dente, 8 to 11 minutes, according to package instructions.
• Drain the pasta and add it to the other ingredients. Stir well. Turn heat to low and and let mixture rest in the covered pot for 10 minutes before serving.
• Ladle the soup into bowls and serve with grated cheese.
• Mangia Bene!

PASTA FAZOOL (PASTA AND BEANS WITH SAUSAGE)

Steps:

• Set oven to 400 degrees F.
• Grease a 13 x 9-inch baking pan.
• Cook the pasta until just al dente (do not overcook); drain, do not rinse and immediately toss with 1-2 Tbsp oil to prevent sticking; set aside.
• In a large fry pan, sauté the sausage, ground beef, onion, garlic, dried oregano and thyme, over med-high heat, until the sausage and the ground beef are brown, crumbling with a fork while cooking (about 6-7 minutes).
• Add in the undrained tomatoes, tomato paste and the cayenne pepper; simmer for 5-6 minutes (breaking up tomatoes with the back of a spoon).
• Add in the kidney beans, and heat through.
• Season with salt and pepper.
• Add in the cooked pasta, Parmesan cheese and parsley; toss to combine.
• Transfer the mixture to a prepared baking dish.
• Top with grated cheese.
• Bake for 25 minutes, or until cheese melts and the mixture is hot and bubbly.

PASTA FAZOOL

Steps:

• Add the EVO, onion, garlic, carrot and celery to a 1-2 gal. cooking pot.
• Cook on medium low heat until they are soft and the onions transparent (Appr. 15-20 mins).
• While the vegetables are cooking, mix the beef, egg, onion powder, garlic powder, 2 TBS. parsley flakes, 1/2 tbs. basil, bread crumbs, 2 Tbs. parseman cheese, S & P. Shape into tiny meatballs (Appr. 1/2 " in diameter) are fry until done. You may need to cook several batches, depending on the size of your skillet.
• After the vegetables have cooked, add the tomatoes, tomato paste, beef broth, and the rest of the parmesan cheese, parsley, basil, oregano, rosemary, bay leaf, sugar, & baking soda. Stir occasionally until foam disappears from the baking soda.
• Cook until well mixed and add the meatballs.
• Simmer for 1 to 1-1/2 hours and then add the beans. Simmer for another 30 to 45 minutes. Add water to the soup if it seems to get too thick.
• While the soup is simmering, Cook the ditalini noodles until they are a-denti. DO NOT OVERCOOK!
• Add the pasta to the soup just before serving. Do not add the pasta to the soup too soon! The longer the soup cooks with the noodles, the larger the noodles get.
• Serve with a crusty bread, green salad, and extra Parmesan cheese.
• Measurements are not brain surgery. Be close, and you cannot make a mistake. ENJOY!