PASTA FAZOOL - ITALIAN PASTA & BEAN SOUP
This comforting and filling Italian pasta, tomato, and bean soup is guaranteed to warm you up even on the coldest winter day!
Provided by CookingTheGlobe
Time 1h15m
Number Of Ingredients 14
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!
Nutrition Facts : Calories 626 kcal, ServingSize 1 serving
VEGAN PASTA E FAGIOLE
Rosemary, garlic, and smoked paprika lend depth of flavor to this thick, creamy, dreamy pasta-and-bean soup. Drizzle with olive oil and serve with a hunk of bread and you've got just about the coziest dinner ever!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 14
Steps:
- Set a large soup pot over medium-low heat. Add olive oil. When hot, add the onion. Saute until soft, about 8 minutes. Add garlic, rosemary, and smoked paprika. Saute, stirring constantly, for one more minute.
- Add TWO cans of beans to the pot, liquid included.
- Using an immersion blender, puree the mixture right in the pot (you can also puree in a blender and return the mixture to the pot).
- Drain the remaining can of beans and add to the pot, along with the broth, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to medium-high and bring to a gentle boil.
- Once boiling, add the pasta. Cook until al dente (the exact time depends on package directions - usually about 8 minutes).
- Taste, adding more salt and pepper if necessary.
- Ladle into bowls and top with a drizzle of olive oil, parmesan (for the non-vegans) or vegan parmesan if using, and a sprinkle of crushed red pepper flakes if desired. Don't forget the crusty bread served alongside!
PASTA FAZOOL (PASTA E FAGIOLI)
This classic Italian-American comfort food works with any kind of sausage, but I like the fennel and anise flavors of sweet Italian sausage with the beans--it's a hearty soup that's fast and easy to put together.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 35m
Yield 2
Number Of Ingredients 13
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.
Nutrition Facts : Calories 887.6 calories, Carbohydrate 77.3 g, Cholesterol 83.7 mg, Fat 43.8 g, Fiber 12.5 g, Protein 43.8 g, SaturatedFat 13.9 g, Sodium 4199.5 mg, Sugar 10 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 CON SALSICCE (PASTA AND BEANS WITH SAUSAGE)
Provided by Joseph W. DiPerri
Categories Soup/Stew Bean Pasta Father's Day Lunch Sausage Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- In medium bowl, combine beans and cold water to cover by 2 inches. Cover tightly and refrigerate at least 8 hours or overnight.
- Drain beans. In medium saucepan over moderately high heat, combine beans, cold water to cover by 1 inch, 1 tablespoon salt, and 2 tablespoons olive oil. Bring to boil, then reduce heat to low and simmer, partially covered, until tender, about 90 minutes. Drain and set aside.
- In large pot over moderately high heat, bring 6 cups salted water to boil.
- Meanwhile, in medium saucepan over moderate heat, heat remaining 2 tablespoons olive oil until hot but not smoking. Add sausage and sauté, breaking up with wooden spoon, until brown, about 6 minutes. Add onions and sauté until translucent, about 5 minutes. Add garlic, rosemary, beans, stock, pepper, and remaining 1 teaspoon salt and bring to simmer. Reduce heat to moderately low and simmer, uncovered, until heated through, 3 to 5 minutes.
- Cook pasta in boiling water until just tender, about 8 minutes. Drain well, stir into soup, and serve.
AUTHENTIC PASTA E FAGIOLI
This traditional recipe for Pasta e Fagioli (pasta fazool) is simple comfort food at its finest (and nutritious to boot).
Provided by Kate
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Drain ONE can of beans, and set aside.
- In a large soup pot, heat olive oil. Add onion and pancetta and saute until onions are golden, about 5 minutes. Add garlic and rosemary and saute about 4 additional minutes.
- Transfer sauteed ingredients to a blender or food processor and add the two other cans of beans (liquid included). Puree until smooth.
- Add the pureed mixture back into the pot, along with the drained beans, the chicken and beef broth, salt, and crushed tomatoes. Bring to a boil.
- Once boiling, add the pasta and cook until al dente, stirring occasionally to prevent sticking.
- Once the pasta is cooked, remove from heat.
- Taste, and add more salt if necessary.
- Serve, topped with red pepper flakes and parmesan cheese, if you like.
Nutrition Facts : Calories 548 kcal, Carbohydrate 72 g, Protein 25 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 2532 mg, Fiber 14 g, Sugar 3 g, ServingSize 1 serving
PASTA FAZOOL
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
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 and some salt to the pot and cook until beginning to soften. Add the 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. Mash the garlic with a drizzle of olive oil to form a paste. Add the garlic mixture 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 up to 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, 20 to 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 a little more stock to thin out the soup.
- Bring a large pot of water to a boil. Add the pasta and cook until al dente, 8 to 12 minutes.
- Strain the past in a colander. In the pot with the soup, stir in the pancetta and half each of the parmesan and basil. Adjust the seasoning, if necessary.
- To serve, divide the pasta between the bowls and ladle some soup on top. Garnish with the remaining parmesan and basil. Finish with a crack of black pepper.
- 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 FAZOOL
My Grandma's recipe that has been passed down for many years. It is a tomato based soup with Ditalini pasta, tiny meatballs, and great northern beans. I make several gallons for a church election supper once a year, and very seldom is there any left! My grandma could cook an old shoe and make it taste super.
Provided by Papa Di
Categories Meat
Time 2h30m
Yield 6-10 serving(s)
Number Of Ingredients 26
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!
Nutrition Facts : Calories 758.9, Fat 32.9, SaturatedFat 7.6, Cholesterol 76.7, Sodium 1521.9, Carbohydrate 92.8, Fiber 19.7, Sugar 14.2, Protein 31.2
PASTA FAZOOL (PASTA AND BEANS WITH SAUSAGE)
This is a delicious dish that includes beans, pasta and sausage meat all in one, topped with cheese then baked in the oven, it's a very popular Italian dish and there are many versions of this recipe, this one is a family favorite, I hope you enjoy this as much as my family does! --- If you prefer a dryer mixture then drain the tomatoes, ziti pasta works well in place of penne, please adjust the cayenne pepper to suit heat level, prep time includes cooking the pasta.
Provided by Kittencalrecipezazz
Categories Penne
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 775.4, Fat 38.9, SaturatedFat 17.4, Cholesterol 105.8, Sodium 1389.2, Carbohydrate 64, Fiber 11.1, Sugar 5.7, Protein 43.2
PASTA FAZOOL CASSEROLE
Provided by Lydia Ravello
Categories Bean Beef Herb Pasta Tomato Bake Sauté Sausage Bon Appétit North Carolina
Yield Serves 8
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Sauté first 6 ingredients in heavy large saucepan over medium-high heat until sausage and beef are brown, crumbling with fork, about 5 minutes. Add tomatoes, tomato paste and cayenne and simmer 5 minutes, breaking up tomatoes with back of spoon. Add kidney beans and heat through. Season with salt and pepper. Add mostaccioli, Parmesan and parsley and toss to combine. Transfer to 9x13-inch baking dish. Sprinkle with cheese. Bake until cheese melts, about 30 minutes.
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- In a large pot, heat 1 tablespoon of the oil over moderate heat. Add the sausages and cook, turning, until browned and cooked through, about 10 minutes. Remove. When cool enough to handle, halve the sausages lengthwise and then cut crosswise into slices.
- Heat the remaining tablespoon of oil in the pot over moderately low heat. Add the carrot, onion, celery, garlic, and rosemary. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
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- Add HALF of the drained and rinsed cannellini beans, the crushed tomatoes, and the chicken stock. Use an immersion blender to puree everything directly in the pot for a few seconds. It shouldn't be perfectly smooth, but some of the beans and veggies should be mashed to thicken the mixture. See notes if you don't have an immersion blender.
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- Stir in the pasta. Continue to simmer until the pasta is aldente. Stir every minute or so to prevent the pasta and veggies from sticking to the bottom of the pot. It will be thick, so if you leave it alone too much, it will stick. If the stew is thicker than you'd like, add the remaining 1/4 cup of chicken broth (or more).
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