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
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 E FAGIOLI WITH CHICKPEAS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the onion, carrots and celery and cook, stirring occasionally, until the vegetables start softening, 12 to 15 minutes. Stir in the tomato paste and rosemary and cook until the tomato paste darkens in color, about 3 minutes.
- Stir in 6 cups water, the chickpeas with their liquid, the parmesan rind, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer until the vegetables are soft, about 10 minutes. Remove 1 cup of the soup (chickpeas, vegetables and broth) and puree in a blender, then return to the pot. (Alternatively, partially puree the soup in the pot with an immersion blender.)
- Stir the pasta and escarole into the soup. Cook until the pasta is tender and the escarole is wilted, about 6 minutes. Remove from the heat and stir in the grated parmesan. Top each serving with the remaining 1 tablespoon olive oil and more parmesan.
Nutrition Facts : Calories 400, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 9 milligrams, Sodium 1043 milligrams, Carbohydrate 45 grams, Fiber 12 grams, Protein 14 grams, Sugar 6 grams
PHIL'S PASTA FAZOOL WITH ESCAROLE (PASTA FAGIOLI)
Make and share this Phil's Pasta Fazool With Escarole (Pasta Fagioli) recipe from Food.com.
Provided by Phil Franco
Categories European
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Add olive oil to the pot, increase the heat to medium-high, and add the onion. Cook, stirring frequently, until fragrant and beginning to soften, about 2 minutes.
- Add the carrot and celery and cook, stirring frequently, until they begin to soften and brown, about 2 minutes more. Be sure to scrape any brown bits from the bottom of the pan.
- Stir in the garlic, pepper flakes, salt & black pepper and cook, stirring, until the garlic is fragrant, about 1 minute more.
- Add the chicken broth, tomatoes and bring to a boil over high heat.
- When the broth reaches a boil, reduce the heat to medium, add HALF of the beans.
- Mash the remaining beans with a fork or wooden spoon and add them to the pot, stirring to distribute.
- Stir in the optional escarole, adjust the heat as necessary to maintain a gentle simmer, and simmer until the escarole is tender, 15 to 20 minutes. (I cover the pot loosely during this step to prevent too much reduction in the broth.).
- Meanwhile cook the pasta to al dente.
- Stir in the cooked pasta just before serving. Note that the pasta will absorb a lot of the broth.
- Top the dish with grated cheese to taste.
- (It's even better the next day!).
Nutrition Facts : Calories 453.5, Fat 10.6, SaturatedFat 1.9, Sodium 937.2, Carbohydrate 70.9, Fiber 9.8, Sugar 9.7, Protein 21.4
PASTA E FAGIOLI: PENNE WITH BEANS AND ESCAROLE
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in a large deep skillet over medium heat. Add onion, carrot and celery, cook until vegetables are slightly softened, 5 minutes. Add 1 cup water, season with salt and pepper, cover, cook until tender,10 minutes.
- Meanwhile, finely chop sage, thyme, and garlic together. Stir beans and chopped herbs mixture into vegetables
- Cook pasta according to package directions, for 5 minutes. Add escarole, stir and cook, until shells are al dente, 1 to 2 minutes more. Drain.
- Add pasta and escarole to the vegetables. Stir in 3/4 cup cheese, season with salt and pepper to taste. Serve with grated cheese and a dollup of tomato pesto if desired.
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
TWIG'S PASTA FAGIOLI (PASTA FAZOOL)
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
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
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5/5 (32)Author Chris MoroccoServings 4Estimated Reading Time 7 mins
- Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts water to a boil in a medium pot. Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1½ hours. Season with salt and pepper, remove from heat, and let sit 30 minutes. Discard vegetables, rind, and herbs.
- Meanwhile, heat 3 Tbsp. oil in a large pot over medium. Cook onion and chopped garlic, stirring occasionally, until softened, 8–10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12–15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.
- Add beans and their liquid; cook until flavors meld, 12–15 minutes. Add pasta; cook, stirring and adding more water as needed, until al dente, 15–20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper. Serve soup drizzled with oil and topped with Parmesan and more chile.
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- Cover bottom of dutch oven or large pot with olive oil. Saute garlic in olive oil over medium high heat for 1 minute.
- Add the onions, celery and carrots, stir a minute or two, then add the potatoes. Stir the potatoes to incorporate with the vegetables. Stir in the salt, pepper, rosemary and red pepper.
- When the vegetables are glistening after a few minutes, pour in the broth. When the broth starts to simmer, add the tomato and beans. Simmer 20 minutes.
- Scoop out 1 and 1/2 cup of the soft vegetables and blend in a blender or chopper, then re-add to the pot and stir. Simmer 10 minutes, stir a few times.
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