Pasta Sausage Bean Ragout Pasta Fazool Or Pasta E Fagioli Food

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PASTA E FAGIOLI (ITALIAN SOUP) WITH ITALIAN SAUSAGE



Pasta E Fagioli (Italian soup) with Italian Sausage image

A delicious version of this popular Italian soup. Adding the sausage (regular or turkey) makes it a satisfying meal if served with a nice warm baguette.

Provided by PanNan

Categories     European

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 carrot, peeled & chopped
1 stalk celery, chopped
1 lb sweet Italian sausage links or 1 lb hot Italian sausage, casing removed and crumbled (can use turkey sausage)
2 teaspoons dry oregano
1 tablespoon dry basil
1 -2 teaspoon red pepper flakes, to taste
1 1/2 cups canned chopped tomatoes with juice
3 -4 cups vegetable stock or 3 -4 cups chicken stock
1 can progresso cannellini beans
1 cup ditalini or 1 cup small shell pasta
2 tablespoons chopped flat leaf parsley
parmesan cheese

Steps:

  • Heat olive oil in a large heavy pot over medium high heat.
  • Cook onion in oil 2 minutes.
  • Stir in garlic, celery and carrots and cook for 3 minutes.
  • Add and brown crumbled sausage.
  • Add basil, oregano and red pepper.
  • Toss to coat.
  • Stir in tomatoes and stock.
  • Bring to a boil.
  • Reduce heat and simmer 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 cheese.

PASTA AND BEANS: PASTA E FAGIOLI



Pasta and Beans: Pasta e Fagioli image

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

2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped
Two 4 to 6-inch sprigs rosemary, left intact
One 4 to 6-inch sprig thyme with several sprigs on it, left intact
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
Two 15-ounce cans cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken stock
1 1/2 cups ditalini
Grated Parmigiano or Romano, for the table
Crusty bread, for mopping

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 SAUSAGE & BEAN RAGOUT (PASTA FAZOOL OR PASTA E FAGIOLI



Pasta Sausage & Bean Ragout (Pasta Fazool or Pasta E Fagioli image

This recipe is from the October 2004 issue of Bon Appétit but I've modified it a bit here to make it easier and better suit my family's tastes. It is really easy because it uses mostly canned food items and is incredibly tasty. This dish could easily be made vegetarian by omitting the sausage and adding some mushrooms. I prefer to make it with fresh pasta instead of dried in which case you simmer for about 28 minutes then add the spinach and about a minute or two later add the pasta. I wasn't sure there was still enough liquid for the pasta to cook properly but I just covered the pan and it turned out great.

Provided by HocoRuco

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 large sweet onion, diced
1 teaspoon garlic powder
1 1/4 lbs Italian turkey sausage links, casings removed
2 (14 1/2 ounce) cans diced tomatoes, in juice with Italian spices
2 (14 ounce) cans low sodium chicken broth
2 (15 ounce) cans cannellini, drained and rinsed (white kidney beans)
1 1/2 cups chopped fresh basil, divided
2 teaspoons dried oregano
1/4 teaspoon dry crushed red pepper
1 cup orecchiette or 1 1/2 cups fresh gemelli pasta
1 (6 ounce) bag baby spinach leaves
1/3 cup grated pecorino romano cheese or 1/3 cup grated parmesan cheese
additional grated pecorino romano cheese

Steps:

  • Heat oil in heavy large pot over medium-high heat.
  • Add onion and garlic powder and sauté 6-10 minutes.
  • Add sausage and sauté until brown, breaking up large chunks with back of fork, about 5 minutes.
  • Add tomatoes with juice, broth, beans, 1 cup basil, oregano, and dried crushed red pepper.
  • Simmer/boil 15 minutes to blend flavors, stirring occasionally.
  • Add dried pasta and cook until tender but still firm to bite, about 15 more minutes.
  • Add spinach and cook just until wilted, stirring occasionally, about 4 minutes.
  • Mix in 1/3 cup cheese and remaining 1/2 cup basil.
  • Season ragout with salt and pepper; ladle into bowls. Serve, passing additional cheese separately.

Nutrition Facts : Calories 681, Fat 18.5, SaturatedFat 1.2, Cholesterol 74.2, Sodium 1417.5, Carbohydrate 85.8, Fiber 16.8, Sugar 13.3, Protein 47.6

PASTA FAZOOL (PASTA E FAGIOLI)



Pasta Fazool (Pasta e Fagioli) image

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

1 tablespoon olive oil
12 ounces sweet bulk Italian sausage
1 stalk celery, diced
½ yellow onion, chopped
¾ cup dry elbow macaroni
¼ cup tomato paste
3 cups chicken broth, or more as needed, divided
Salt and freshly ground black pepper to taste
¼ teaspoon crushed red pepper flakes, or to taste
¼ teaspoon dried oregano
3 cups chopped Swiss chard
1 (15 ounce) can cannellini (white kidney) beans, drained
¼ cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste

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

TWIG'S PASTA FAGIOLI (PASTA FAZOOL)



Twig's Pasta Fagioli (Pasta Fazool) image

This is my version of Pasta Fagioli that I came up with by taking bits of recipes and putting them together to make what pleased my palate. I'm quite pleased with the result. This is a very thick soup. You could easily add more stock if you want a thinner soup. Feel free to substitute the beans you like best.

Provided by Twiggyann

Categories     Beans

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 18

2 (14 ounce) cans diced tomatoes
6 cups chicken stock
1 cup uncooked ditalini (or other small pasta)
1 (14 1/2 ounce) can kidney beans
1 (14 1/2 ounce) can cannellini beans
1 (14 1/2 ounce) can pinto beans
2 carrots, diced
2 celery ribs, diced
1 tablespoon dried parsley
2 teaspoons dried oregano
1 teaspoon dried basil
3 garlic cloves, minced
1 medium onion, chopped
2 tablespoons olive oil
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1 teaspoon crushed red pepper flakes
fresh grated parmesan cheese

Steps:

  • Heat olive oil in a large stock pot.
  • Saute carrots, celery, garlic, and onion for 5 minutes or until tender.
  • Add diced tomatoes and chicken stock.
  • Add beans and remaining spices.
  • Simmer for 60 minutes.
  • During the last 20 minutes of cooking, add the macaroni.
  • When serving, top with fresh grated parmesan cheese.

Nutrition Facts : Calories 243.8, Fat 4.6, SaturatedFat 0.9, Cholesterol 3.6, Sodium 292.9, Carbohydrate 38.4, Fiber 8.8, Sugar 5.8, Protein 13.3

FAGIOLI PASTA (NOT PASTA FAZOOL SOUP)



Fagioli Pasta (Not Pasta Fazool Soup) image

This is a Southern Calabrese (Soveria-Simeri) variation of Pasta Fagioli Soup, only it's really a pasta dish with a flavorful and spicy tomato, bean, and onion sauce.

Provided by soveria

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 (14 ounce) can northern white beans, drained and rinsed
1 white onion, diced
1 garlic clove, minced
1/4 cup extra virgin olive oil
28 ounces tomato sauce
1 (14 ounce) can chicken broth
1/2 lb ditali pasta
1 tablespoon fennel seed
1 tablespoon rosemary
1/4 cup dried basil
1 teaspoon crushed red pepper flakes
salt and pepper, to taste
1/2 cup pecorino romano cheese, shredded

Steps:

  • Start boiling salted water in large pot. Cook pasta until al dente (slightly firm).
  • While pasta cooks, saute onion and garlic, and generous amount of salt and fresh ground black pepper, in olive oil until soft. Add tomato sauce and remaining spices, and simmer on medium-low heat for 20-minutes, stirring frequently.
  • When pasta is done cooking, drain the water and return the pasta to the pot. Add the hot tomato sauce (be careful), broth, beans, and season with more salt and pepper, if needed. Mix thoroughly, continuing to heat on medium-low heat until desired temperature.
  • Serve immediately, topping with generous amount of shredded cheese. Buon Appetito!

PASTA E FAGIOLI (PASTA & BEAN SOUP)



Pasta E Fagioli (Pasta & Bean Soup) image

Pasta e Fagioli, pasta fazool, or any way you want to say it! Regardless of how you pronounce it, this is a soup made with love. And, unlike so many others, this is not a copycat from any restaurant chains. I've made this rustic Italian soup a hearty dish by adding sausage. Served with a good Chianti and a fresh loaf of Italian bread, and you are ready to find some one's heart...by way of his or her stomach! :)

Provided by Alan in SW Florida

Categories     One Dish Meal

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

4 Italian sausages, removed from casings (mild or hot, your choice, about 1 pound)
4 tablespoons olive oil, divided
1 medium onion, chopped
2 stalks celery, chopped
2 large carrots, scraped and chopped
3 garlic cloves, minced
1/2 cup fresh Italian parsley, chopped
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1 (29 ounce) can Italian plum tomatoes, with juices crushed with a fork (I like San Marzano tomatoes, which are a little more expensive, but well worth it)
1/2 cup dry red wine (such as Chianti)
2 1/2 cups canned low sodium chicken broth (or homemade, if you have some on hand)
1 (16 ounce) can cannellini beans, drained
1 (8 ounce) package dried ditalini, cooked al dente according to package instructions (or any other small tubular pasta)
salt & freshly ground black pepper, to taste
freshly grated parmigiano-reggiano cheese or pecorino romano cheese, to taste

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!

Nutrition Facts : Calories 895.9, Fat 39, SaturatedFat 10.4, Cholesterol 47.3, Sodium 1114.5, Carbohydrate 93.4, Fiber 13.6, Sugar 11.2, Protein 40.3

PASTA E FAGIOLI CON SALSICCE (PASTA AND BEANS WITH SAUSAGE)



Pasta e Fagioli con Salsicce (Pasta and Beans with Sausage) image

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

1 cup (8 ounces) dried cannellini (white kidney) beans, picked over and rinsed
1 tablespoon plus 1 teaspoon kosher salt, plus additional for boiling pasta
4 tablespoons olive oil
8 ounces sweet Italian sausages, casings removed
1 small onion, finely chopped (about 1 1/3 cups)
10 cloves garlic, minced (about 1/4 cup)
1 sprig fresh rosemary
4 cups chicken stock or low-sodium chicken broth
3/4 teaspoon freshly ground black pepper
8 ounces tubetti, ditalini, or other small tubular pasta

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.

PASTA FAZOOL (PASTA AND BEANS WITH SAUSAGE)



Pasta Fazool (Pasta and Beans With Sausage) image

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

1 lb hot Italian sausage, casings removed (can use mild, spicy is better to use)
1 lb ground beef
1 large onion, chopped
2 tablespoons fresh minced garlic (or to taste)
1 teaspoon dried oregano, to taste
1/2-1 teaspoon dried thyme
1 (28 ounce) can plum tomatoes, undrained and chopped
2 tablespoons tomato paste
1/4 teaspoon cayenne pepper (or adjust to heat level, can use crushed chili flakes)
1 (15 ounce) can kidney beans, rinsed and drained
1 teaspoon seasoning salt (or to taste, can use white salt)
1/2 teaspoon ground black pepper (or to taste)
1 lb dry penne pasta (can use more or less if desired)
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
12 ounces provolone cheese, grated (more if desired)

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 E FAGIOLI



Pasta E Fagioli image

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

2 teaspoons olive oil
1 small onion, chopped
2 garlic cloves, minced
2 (14 1/2 ounce) cans reduced-sodium fat-free chicken broth
1 (15 ounce) can diced tomatoes
1 (15 ounce) can cannellini or 1 (15 ounce) can white beans, rinsed and drained
1/2 cup ditalini or 1/2 cup other small shell pasta
1/2 lb swiss chard leaves or 1/2 lb spinach leaves, coarsely chopped
1/4 teaspoon salt
parmesan cheese

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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