Red Bean Stew With Pasta Pasta Fagioli Food

PASTA E FAGIOLI / PASTA AND BEANS

Steps:

• In a large pot add the olive oil, minced garlic, chopped onion, celery and carrots, cook until transparent.
• Then add the vegetable broth, spices, puree and beans bring to a boil, cover with a slight opening and continue to simmer over low/medium heat for approximately 20-30 minutes or until the beans are tender and the soup has thickened. Stirring occasionally.
• Once they are cooked and tender, then you can blend 1/3-1/2 the ingredients or leave as is. Add the water (taste for salt) and bring the soup to a boil then add the dry pasta. Cook until the pasta is al dente. If you find it too thick then add a little more water or broth, too thin then add less water before adding the pasta. Serve immediately sprinkled with some freshly grated parmesan cheese. Enjoy!

PASTA E FAGIOLI ALA WEEBLE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in the ditalini, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes; drain.
• Heat olive oil in a large pot over medium heat; stir in onion and bacon and saute until onions are soft, about 5 minutes. Stir garlic into onion mixture; cook over medium-low heat just until fragrant, about 1 minute.
• Stir chicken broth, beans, tomato paste, and chile pepper into onion-bacon mixture; bring to a simmer and cook until fully heated through, about 10 minutes. Stir ditalini and parsley into the soup; season with salt and pepper. Sprinkle each serving with Romano cheese.

ANDREA'S PASTA FAGIOLI

Steps:

• In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan. Simmer 1 hour.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup.

RED BEAN PASTA FAGIOLI

Steps:

• In a large stock pot, over medium heat, heat olive oil and butter. Add Ham and begin the rendering. Add onion, garlic, red pepper flakes and rosemary. Cook 2 minutes Add tomatoes and cook an additional 2 minutes Add beans, bay leaves and 2 quarts water. Cover and bring to a boil, reduce heat and simmer 2 to 3 hours or until the beans are tender. Liquid should be reduced considerably. Remove ham and parmesan rind about half way through cooking. Remove bay leaves and then add Chicken broth and spinach, salt and pepper to taste then return to a boil. Uncovered add pasta and cook until aldente.
• Serve topped with shaved parmesan on each bowl. Great served with a nice crusty bread!

RED BEAN STEW WITH PASTA (PASTA FAGIOLI)

Steps:

• Heat olive oil in a dutch oven over medium-high heat. Add mushrooms and carrot; saute 4 minutes.
• Stir in water and the next 4 ingredients (through broth). Cover, bring to a boil.
• Stir in pasta: cook, uncovered, for 11 minutes or until pasta is done.
• Stir in pesto; sprinkle each serving with cheese.

PASTA E FAGIOLI A LA CHEZ IVANO

Steps:

• In a large pot over medium heat, cook beef until no longer pink. Drain and set aside.
• In the same pot, heat the olive oil. Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes. Stir in beef broth, crushed tomatoes and tomato paste. Season with thyme, basil, oregano and parsley. Cover, reduce heat and simmer 1 hour. (At this point, you may put the pot on a back burner to keep warm and continue with the next steps about 1 hour prior to serving, if you wish.)
• Stir in the beef and simmer 15 minutes. Stir in the pasta and cook until al dente, 8 to 10 minutes. Stir in the beans and heat through, 10 to 15 minutes.

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 FAGIOLI

Steps:

• Coat a large wide pot with olive oil and add the pancetta. Bring to medium heat and cook the pancetta until it starts to crisp, 4 to 5 minutes. Toss in the onion and season with salt and red pepper; cook until the onion is soft and aromatic, 8 to 10 minutes. Add the garlic and cook for 2 to 3 minutes more. Add the tomatoes and 1 cup water, season with salt, and bring to a boil (BTB); then reduce to a simmer (RTS) and cook for 15 minutes.
• Add the cannellini beans and chickpeas to the pot and cook for 20 minutes more.
• Bring a large pot of well-salted water to a boil. Cook the pasta two-thirds of the way-it should still be fairly hard in the middle. Drain the pasta, reserving 1 cup of the cooking water. Add the pasta and the reserved cooking water to the pot with the tomatoes and beans. Continue cooking until the pasta is done, another 3 to 4 minutes. Taste and adjust the seasoning if needed.
• Serve sprinkled with Parm and chives and drizzled with big fat finishing oil.

PASTA E FAGIOLI

Steps:

• In a medium heavy pot, heat oil over medium. Add celery, carrots, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 9 minutes. Add oregano, tomatoes, broth, and Parmesan rind (if using). Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes. Add pasta and cook, partially covered, until tender, 10 to 15 minutes. Add beans and cook until warmed through, about 3 minutes. To serve, remove rind and sprinkle with shaved Parmesan.

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 (SOUP OR IS IT STEW?)

Steps:

• Soak the beans in water to cover overnight.
• Heat 2 tsp of the olive oil in a large soup pot over medium heat. Cook the bacon (if using) in the olive oil until it starts to brown.
• Add the onion and cook for 2 - 3 minutes. Add 5 crushed garlic cloves and cook for 2 minutes more. Add the tomatoes and chicken stock (refer to note # 1 below). Add drained beans and add to the pot.
• Let it come to a boil. Reduce heat to simmer and cook approximately 1 ½ hours or until beans are tender and cooked through.
• Meanwhile cook pasta shells as instructed per package directions; set aside.
• Once the beans are tender, add the Essence Seasoning, more or less to taste (refer to note # 2 below) and correct seasoning with salt and pepper. Remove bacon from the pot.
• Also remove and reserve half of the cooked beans for garnish (or remove about 3/4 if you like more whole beans in your soup).
• Ladle the remaining beans and liquid into a blender or food processor, puree until smooth. Or if you own a hand-held-blender, puree the beans right in the pot, (If too thick, add more hot chicken stock until you reach the consistency of your choice). Check for seasoning.
• Mix in the reserved cooked pasta shells.
• In a small saute pan, heat the remaining 1/3 c olive oil over medium-low heat. Add the remaining 6 crushed cloves or garlic and cook for 2 minutes, being careful not to burn (if it browns, the garlic will impart a bitter taste).
• Add the oregano and rosemary and sauté for 1 - 2 minutes. Let stand (You can make this oil 1 - 2 days ahead of time).
• Strain and reserved the flavored oil. Ladle the soup into serving bowls. Sprinkle in some of the reserved beans. Drizzle with a spoonful of the oregano-rosemary oil and serve. If you desire, serve with grated parmesan and crusty bread.
• NOTE # 1: When cooking beans, never add salt before they are cooked through. It will toughen the beans. Always add the salt only when beans are tender. Keeping this in mind, if you use chicken bouillon or a stock that already contains salt, make sure you add bouillon cubes after beans are tender because bouillon contains salt. Substitute the chicken stock for water at the beginning of the recipe if bouillion is what you are using.
• Essence: Combine all ingredients thoroughly. Yield: 2/3 cup.
• NOTE # 2: Only use enough Essence to flavor soup as noted. Please DO NOT use the full measure. Store the rest for future use. This seasoning is terrific on many other dishes.