Quick Pasta E Fagioli Food

PASTA E FAGIOLI

Steps:

• Heat the 2 tablespoons of olive oil in a large pot over medium-low heat. Add the pancetta and cook until the fat begins to render, about 5 minutes. Add the onion, carrot and celery and increase the heat to medium; cook, stirring frequently, until the onions become translucent, about 5 minutes. Add the garlic and cook 1 minute more, stirring constantly so the garlic doesn't stick to the bottom of the pan and burn.
• Add the wine and cook until it has nearly evaporated, about 5 minutes. Add the broth, salt, pepper, beans, lentils, diced tomatoes, bay leaves and rosemary. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the lentils are just tender, 15-30 minutes, depending on the type of lentils you used.
• Use a slotted spoon to transfer 1 cup of the bean mixture and a little liquid to a blender. Remove the center knob so steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Purée until smooth and set aside.
• Add the dried pasta to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until the pasta is tender but still firm to the bite, anywhere from 8-12 minutes depending on the type of pasta you used. The soup will thicken a bit by the time the pasta is cooked. Fish out and discard the bay leaves.
• Stir the reserved puréed bean mixture into the soup. (If you're having a hard time getting the mixture out of the blender, remove as much as you can with a rubber spatula, then add some of the hot soup broth to it and swirl around to loosen it up; it should come right out.) Cook briefly, until the soup is heated through.
• Remove the soup from heat and stir in the Parmigiano-Reggiano. If the soup seems too thick, gradually add 1-2 cups of water or more chicken broth and thin to desired consistency (note: the longer it sits on the stove, the thicker it will get). Season to taste with salt and pepper. Ladle the soup into bowls. Drizzle each portion with a touch of extra-virgin olive oil and sprinkle with more cheese, if desired.
• Note: This soup is best served immediately; as it sits, the pasta and beans soak up the broth. If the soup gets too thick, you can thin it with a bit of broth or water.
• Freezer-Friendly Instructions: The soup can be frozen, without the pasta, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender. (The beans may have soaked up some of the broth while frozen, so add more broth to thin out the soup, if desired.)

PASTA AND BEANS: PASTA E FAGIOLI

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.

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.

EASY PASTA FAGIOLI

Steps:

• Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes.
• Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
• Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.

PASTA E FAGIOLI

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.

PASTA E FAGIOLI

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.

QUICK PASTA E FAGIOLI - OLIVE GARDEN

Steps:

• Brown ground beef in large pot.
• Drain any grease.
• Add remaining ingredients except pasta and bring to a boil.
• Turn heat down to low and simmer for 20 minutes (or more as desired).
• Adjust amount of liquid by adding additional beef broth if needed.
• Add salt and pepper to taste.
• Add cooked pasta and heat through.
• Serve with parmesan cheese.

QUICK PASTA FAGIOLI

Steps:

• Saute garlic in oil in 10" Skillet or Dutch oven with at least 2 Qt capacity, until garlic is lightly browned.
• Remove garlic and discard.
• (I prefer to use chopped garlic and leave it in after browning).
• Add chopped carrot, onion and celery; saute until they begin to color, 3 to 5 minutes.
• Add rosemary and tomato paste.
• Add beans with their liquid, chicken broth and water.
• Simmer uncovered, 2 minutes.
• Add pasta, stirring to distribute ingredients evenly.
• Cover and simmer, stirring occasionally, for 8 minutes or until pasta is al dente firm, but tender.
• (*With the 8 to 10 oz. of pasta, I cook for about 16 minutes).
• Remove pan from heat.
• Let stand, covered 10 minutes.
• Add salt, if necessary.
• Combine cheese and parsley in small serving bowl.
• Stir vinegar into soup, and ladle into warmed soup bowls.
• Serve with cheese-parsley mixture.
• *Note-I chop the vegetables in my blender, I prefer them more finely chopped and not too coarse.
• Plus it's a real time-saver!
• MICROWAVE DIRECTIONS: Reduce rosemary to 1/2 Tsp Combine garlic and oil in 4 Qt casserole.
• Microwave, uncovered, at full power for 2 minutes.
• Remove garlic, add carrot, onion and celery.
• Microwave, uncovered, for 3 minutes.
• Add rosemary, tomato paste, undrained beans, chicken broth and water.
• Cover.
• Microwave at full power for 14 to 16 minutes or until boiling.
• Stir in pasta.
• Cover.
• Microwave at half power for 12 minutes.
• Stir in vinegar.
• Add salt, if necessary.
• Let stand, covered, 10 minutes.
• Serve with the cheese and parsley mixture.

OLIVE GARDEN PASTA E FAGIOLI

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.