Quick Pasta Fagioli Food

PASTA FAGIOLI

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
• Add pasta and cook 10 minutes, until pasta is tender.
• Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

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.

PASTA E FAGIOLI I

Steps:

• Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
• Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
• Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.

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 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.

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.

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.

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.

20 MINUTE PASTA FAGIOLI (FAZOOL)

Steps:

• Brown Italian sausage, rinse and drain.
• Place sausage in a soup pot.
• Add garlic, Chili mix and Italian seasoning and stir.
• Add tomato paste, pizza sauce, water and beans (do not drain).
• Boil 10 minutes while you cook the pasta in separate pot.
• Drain pasta, add to soup.
• Simmer 5 minutes.
• Garnish with cheese.

EASY PASTA FAGIOLI

Steps:

• Saute garlic, onions, celery and carrot in olive oil until tender. Add tomatoes, beans and spices. Add 2 cups water and tomato paste. Bring to a boil, taste a small amount and adjust seasoning to taste. Add pasta (I use shells) and cook for about 15 minutes more until pasta is cooked through. Top with fresh basil and parmesan cheese.
• This is so yummo served with fresh homemade bread.
• When you reheat this for left overs or lunches, you may have to add a little water, because the pasta absorbs the liquid.it is still yummy though.
• A Note, When I am in a hurry, I use a mixture of onions carrots and celery "mirepoix" available in the freezer section of most grocery stores).

PASTA E FAGIOLI WITH CRUSTY GARLIC TOAST

Steps:

• Place the tomatoes in a medium bowl and poke small holes in them with a fork or paring knife. (This will prevent them from exploding and shooting seeds everywhere when you crush them.) Crush the tomatoes with your hands, a potato masher or a fork, and break them up into small pieces. Set aside.
• Stir 1/4 cup plus 2 tablespoons oil and half of the garlic in a small bowl and let sit until ready to use.
• Heat the remaining 3 tablespoons oil in a heavy-bottomed large pot over medium-high heat. Add the carrots, celery, onions, remaining garlic, oregano, red pepper flakes, bay leaves, 1 tablespoon plus 2 teaspoons salt and 1/2 teaspoon ground black pepper. Cook, stirring occasionally, until the vegetables are tender and just begin to brown, 8 to 10 minutes.
• Add the reserved tomatoes and any accumulated juices and cook until the liquid evaporates, about 3 minutes. Add the chicken broth, cover and bring to a boil. Cook until the vegetables are just cooked through, about 5 minutes. Add the beans, kale and pasta and cook, stirring occasionally, until the pasta and kale are tender, about 9 minutes.
• Meanwhile, make the garlic toast. Brush the top of each slice of bread with the reserved garlic oil, pushing the garlic into the crumb of the bread. Heat a large skillet over medium heat and melt 1 tablespoon butter. Add half of the bread, oiled-side up, and cook until deep golden brown, 2 to 3 minutes.
• Flip and cook until golden brown, 2 to 3 minutes. (You want this side slightly less toasted so that the garlic doesn't burn and taste bitter.) Transfer to a platter and repeat with the remaining 1 tablespoon butter and bread.
• Stir the parsley into the soup and season with salt, if necessary. Divide among bowls and top with a drizzle of olive oil, some shaved Parmesan and cracked black pepper. Serve with the garlic toast.

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.

PASTA FAGIOLI

Steps:

• In a saucepan, saute onion and garlic in butter and oil. Add broth; bring to a boil. Add pasta; reduce heat. Simmer, uncovered, for 10 minutes or until pasta is tender. Add the beans, tomatoes, spinach and salt. Cook 5 minutes longer or until heated through. Serve with Parmesan cheese.