Vegetarian Pasta E Fagioli Pasta And Beans Food

VEGETARIAN PASTA E FAGIOLI (PASTA AND BEANS)

Steps:

• In a large heavy pot, heat olive oil over medium high heat.
• Stir in onion with a pinch of salt and pepper, and cook for 2 minutes.
• Add dried herbs and red pepper flakes into the oil and toss to coat to bring out some of the dried herbs' flavors.
• Stir in garlic, and then celery, and carrots and cook for about 3 minutes.
• 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 freshly ground black pepper.

VEGAN PASTA E FAGIOLE

Steps:

• Set a large soup pot over medium-low heat. Add olive oil. When hot, add the onion. Saute until soft, about 8 minutes. Add garlic, rosemary, and smoked paprika. Saute, stirring constantly, for one more minute.
• Add TWO cans of beans to the pot, liquid included.
• Using an immersion blender, puree the mixture right in the pot (you can also puree in a blender and return the mixture to the pot).
• Drain the remaining can of beans and add to the pot, along with the broth, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to medium-high and bring to a gentle boil.
• Once boiling, add the pasta. Cook until al dente (the exact time depends on package directions - usually about 8 minutes).
• Taste, adding more salt and pepper if necessary.
• Ladle into bowls and top with a drizzle of olive oil, parmesan (for the non-vegans) or vegan parmesan if using, and a sprinkle of crushed red pepper flakes if desired. Don't forget the crusty bread served alongside!

PASTA AND BEANS | PASTA E FAGIOLI RECIPE

Steps:

• Cook the beans. Dice carrot and celery, then chop the onion and set aside
• In a large soup pot, sauté over medium heat in 6 tablespoons of the extra virgin olive oil, the garlic cloves, the sprig of rosemary and the sage leaves
• When the garlic is golden (2/3 minutes), remove it from the soup pot; remove the sage and rosemary as well. Add the chopped onion, carrot and celery you set aside. Cook for about 5 minutes on medium heat, stirring often. Add the cooked beans, mix and let them flavor
• Add the tomato passata and stir. Then Pour in the hot broth and add the bay leaves. Mix and cook over medium heat covered with a lid for about 20 minutes
• Transfer 3 or 4 ladles of the soup (avoiding the bay leaves) to a blender. Blend until completely smooth. Pour the blended mixture in a bowl and set aside
• Add pasta to the simmering soup. Continue cooking until the pasta is cooked al dente
• Add the blended mixture, season with salt if necessary and mix. Serve pasta and beans with a sprinkling of freshly ground black pepper and a drizzle of extra virgin olive oil

EASY VEGETARIAN PASTA FAGIOLI RECIPE

Steps:

• In a large boiling pot of water, cook the pasta according to package instructions. Drain well, and set aside.
• In a large dutch oven or cast iron pot, heat 2 tbsp olive oil. Saute the onions, celery and carrots on medium-high heat for 4 minutes or so until the vegetables begin to break down. Add the chopped garlic, bay leaf, and dried oregano. Cook for another 2 minutes, stirring occasionally.
• Now, add the roasted diced tomatoes, vegetable broth, cannellini beans, and kidney beans. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to simmer. Cover the pot with a lid but leave a small opening. Simmer for 10-15 minutes.
• Bring to a medium-high heat, stir in the pasta until warmed through. Stir in the fresh basil, and remove from heat.
• Transfer to serving bowls and top with crushed red pepper (optional) and grated Parmesan cheese. Add your favorite crusty Italian bread. Enjoy!

VEGETARIAN PASTA E FAGIOLI

Steps:

• Cook pasta in a large pot of boiling water until done, approximately 8 to 10 minutes. Drain pasta, but reserve water for later use.
• In a large skillet over medium heat, warm oil and saute garlic, onion, and mushrooms until soft. Place escarole on top of vegetables in the skillet, and cover until the escarole is wilts. Stir in tomato sauce and beans. Season with oregano and sugar, and salt and pepper to taste. Simmer over low heat for approximately 15 to 20 minutes.
• Mix the cooked pasta into the sauce. Mix in 1 cup of the reserved pasta water; stir in more if necessary to achieve desired consistency.

PASTA E FAGIOLI (ITALIAN PASTA AND BEANS)

Steps:

• In a large Dutch oven or soup pot over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the chopped onion, carrot, celery, 1/2 teaspoon of the salt, and about 10 twists of black pepper. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 6 to 10 minutes.
• Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling all over. Add the broth, water, bay leaves, oregano, and red pepper flakes.
• Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, and reducing the heat as necessary to maintain a gentle simmer.
• Use a heat-safe measuring cup to transfer about 1 1/2 cups of the soup (avoiding the bay leaves) to a blender. Add about 3/4 cup of the drained beans. Securely fasten the lid and blend until completely smooth, being careful to avoid hot steam escaping from the lid. Pour the blended mixture back into the soup.
• Add the remaining beans, pasta, kale and parsley to the simmering soup. Continue cooking, stirring often to prevent the pasta from sticking to the bottom of the pot, for about 20 minutes, or until the pasta and greens are pleasantly tender.
• Remove the pot from the heat, then remove and discard the bay leaves. Stir in the lemon juice, the remaining tablespoon of olive oil, and remaining 1/4 teaspoon salt. Taste and season with more salt (I usually add another 1/4 teaspoon) and pepper until the flavors really sing. Garnish bowls of soup as desired, and serve.
• Leftovers taste even better the next day. Allow leftover soup to cool to room temperature, then cover and refrigerate for up to 5 days. Or, freeze leftover soup in individual portions and defrost as necessary.

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.

"16 BEAN" PASTA E FAGIOLI

Steps:

• The day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches and refrigerate overnight. The next day, drain the beans, rinse under cold running water and drain again. Place the beans in a large pot with 8 cups of cold water. Bring to a boil, lower the heat and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin will peel away when you blow on a bean.
• Meanwhile, heat the oil in a medium (10-inch) stockpot or Dutch oven over medium heat. Add the pancetta and onion and saute over medium to medium-high heat for 12 to 18 minutes, until browned. Add the garlic and red pepper flakes and saute for one minute. Add the tomatoes, wine, 4 cups of the chicken stock, 1 tablespoon salt and 1 teaspoon black pepper and turn off the heat.
• Drain the beans and add two-thirds of them to the soup. Pass the remaining beans through a food mill, discarding the skins. Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender. Add up to 2 more cups chicken stock if the soup is too thick. Stir in the Parmesan and the vinegar. Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan and some basil. Serve hot with extra Parmesan on the side.

VEGETARIAN PASTA FAGIOLI

Steps:

• Saute onion, carrot and celery for 3 or 4 minutes until vegetables begin to break down. Add fresh thyme, red pepper and fresh oregano and saute for 2 minutes.
• Add 1 T tomato paste and stir inches Add bay leaf, beans, vegetable stock 2 cups water and crushed tomatoes and small Paresan rind.
• Cover pot with small space open and bring to a boil. Allow to reduce and simmer for about an hour.
• About ten minutes before serving, bring the soup to medium high heat and add pasta. Allow soup to cook until pasta is cooked. Serve with fresh chopped parsley or basil.