Ww Pasta E Fagoli Food

PASTA E FAGIOLI (BY GIADA DE LAURENTIIS)

Steps:

• Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, bacon, and garlic and saute until the onion is tender, about 3 minutes.
• Add the broth, beans, and herbs (thyme, bay leaves, rosemary) . Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes.
• Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. You can also add sausage or ham at this time as well.
• Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.
• Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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.

WEIGHT WATCHER'S PASTA E FAGIOLI

Steps:

• Place all ingredients in a medium-sized saucepan.
• Simmer for 10 minutes, if using cooked pasta, or until dry pasta is fully cooked.
• Add enough water during cooking to just cover the pasta.

PASTA E FAGIOLI

Steps:

• Warm the oil in a large saucepan over medium heat.
• Add the onion and garlic.
• Cook,stirring occasionally, for 3 to 5 minutes, or until the onion is soft.
• Add the broth, tomatoes (with juice),beans, and pasta.
• Cook,stirring occasionally, for 15 minutes, or until the pasta is cooked.
• Add the Swiss chard and salt.
• Cook, stirring occasionally, for 2 to 3 minutes longer, or until the swiss chard is wilted.
• For added flavor, sprinkle grated Parmesan cheese and black pepper on the pasta e fagiole just before serving.

PASTA E FAGIOLI II

Steps:

• Cook the beans over gentle heat for 45 minutes or an hour at the most (an hour-and-a-half if they are dried, after soaking in water, together with the herbs and garlic, for a couple of hours). In either case, do not add salt which tends to harden the skins.
• Puree by putting through a vegetable mill, carefully eliminating the husks.
• Put the garlic, rosemary, sage and cubed bacon to saute briefly in a saucepan with 4 tablespoons of oil.
• Pour on the bean puree. Season lightly with salt and the red hot pepper to taste. Stir to blend the flavours and bring slowly to the boil.
• Throw the pasta into the puree and cook until firm, diluting with a little of the bean cooking water, but only if necessary - the soup must be thick and rather solid.
• It is excellent hot, but is absolutely delicious if heated up with the addition of a drop of first-rate olive oil.
• If you prefer, leave a few beans whole and add them to the saucepan with the puree. Some cooks hold that a carrot is not out of place in the mirepoix (but then cut out the bacon), or that the soup loses nothing if you add a little tomato, even tomato concentrate (paste).

PASTA E FAGIOLI

Steps:

• In a large pot, brown the beef, and then drain the fat.
• Add the onion, carrots, celery, and garlic, saute over med-low heat for about 10 minutes.
• Add the remaining ingredients except pasta, Simmer for an hour.
• About 50 minutes into the simmering, cook the pasta in a seperate pot until al dente, drain, and add to the soup.
• Simmer another 5 to 10 minutes. Serve with your favorite bread and salad and enjoy.

BAKED PASTA E FAGIOLI

Steps:

• Preheat oven to 400. Heat large covered saucepot of water to boiling. Add pasta and cook 2 minutes less than label directions. Drain and reserve 1/4 cup cooking water. Return pasta to saucepot.
• Meanwhile, drain tomatoes, reserving puree. Coarsely chop tomatoes. (Or use chopped tomatoes in puree).
• In 4-quart saucepan, heat oil over medium heat until hot. Add onion and celery and cook 9-10 minutes or until tender, stirring occasionally. Add garlic and cook 1 minute.
• Stir in tomatoes with puree, beans, broth and 1/4 teaspoon pepper. Heat to boiling over high heat. Reduce heat to medium and stir in spinach.
• Add bean mixture, pasta cooking water and 1/4 cup Romano to pasta in saucepot and toss until well mixed. Transfer pasta mixture to 3-quart glass or ceramic baking dish. Sprinkle with remaining Romano and bake 15 minutes or until center is hot and top is golden.

EASY PASTA E FAGIOLI (3 WW POINTS)

Steps:

• Sautee onion and carrots in olive oil, just until they begin to soften. Add tomatos and beans (do NOT drain). Add chicken broth, zucchini, basil, and pepper flakes; heat to boiling. Add pasta, cook 12 minutes or until pasta is cooked al dente.
• Top with parsley, and parmesan cheese if desired. Salt to taste.

PASTA E FAGIOLI

Steps:

• Brown the hamburger, drain off the fat.
• Add onion, carrot, celery and garlic and sauté until onion is clear (approx 10 minutes).
• Add everything else except pasta, and simmer on low for one hour.
• I add the pasta and simmer for 5-10 minutes, however, if you are not going to eat this right away, keep the pasta seperate so the pasta does not soak up all the sauce.
• Enjoy.

CHICKEN PASTA E FAGIOLI

Steps:

• In a large, heavy saucepan, heat olive oil over medium heat. Sauté' celery, carrots, garlic and onions in oil about a minute. Add water and let vegetables steam another minute. Stir in chicken broth & tomatoes and bring to a boil.
• Reduce heat and simmer 3 to 4 minutes or until vegetables are tender. Add chicken tenders. Stir in cannelloni beans and their liquid, return to simmer and cook, stirring once, another 7 minutes. Stir in ditalini, return to a simmer and cook an additional 3 minutes. Serve hot garnished with Parmigiano cheese.

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.