Dads Pasta E Fagiole Recipes

PASTA AND BEANS: PASTA E FAGIOLI

Pasta and Beans: Pasta e Fagioli image

I could live on this recipe -- a quick version of my Gran'pa Emmanuel's masterwork.

Provided by Rachael Ray : Food Network

Time 30m

Yield 6 BIG servings

Number Of Ingredients 17

Ingredients

2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped
Two 4 to 6-inch sprigs rosemary, left intact
One 4 to 6-inch sprig thyme with several sprigs on it, left intact
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
Two 15-ounce cans cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken stock
1 1/2 cups ditalini
Grated Parmigiano or Romano, for the table
Crusty bread, for mopping

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.

Nutrition Facts : Calories 365 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 1101 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 18 grams, Sugar 8 grams

INSTANT POT PASTA E FAGIOLI RECIPE (OLIVE GARDEN COPYCAT)

Instant Pot Pasta e Fagioli Recipe (Olive Garden Copycat) image

A favorite Olive Garden copycat recipe is our tasty Instant Pot pasta e fagioli recipe! This easy Instant Pot soup recipe is filled with so many delicious vegetables, protein sources, and tender pieces of pasta that you will leave the table perfectly satisfied.

Provided by Maria Kendall

Categories Soup

Time 42m

Number Of Ingredients 18

Ingredients

2 Tablespoons olive oil
1 pound lean ground beef
1 small onion (diced)
2 cloves garlic (minced)
1 cup tomato sauce ((can also use condensed tomato soup))
1 cup diced celery
1 cup diced red bell pepper
1 cup yellow or orange bell pepper
2 cups chopped carrots
15 ounces canned kidney beans (drained and rinsed)
15 ounces canned Northern Beans (drained and rinsed)
1 Tablespoon Italian Seasoning
1 teaspoon salt
½ teaspoon ground black pepper
dash of red pepper flakes
1 cup ditalini pasta
6 cups beef broth (or stock)
fresh grated Parmesan cheese and fresh basil (optional topping)

Steps:

Press SAUTE on your Instant Pot.
Once it heats up, add the olive oil.
Place the ground beef and onion into the Instant Pot with the hot oil and brown until fully cooked.
Add in the garlic and saute for a minute more.
Dump in the rest of your ingredients, making sure that as much of the pasta as possible is covered by the beef broth.
Place the lid on top, press the PRESSURE COOK and set timer for 5 minutes.
When the timer is done, do a quick release of the pressure.
Stir everything together and serve. If desired, top with fresh grated Parmesan cheese and fresh basil.

Nutrition Facts : Calories 458 kcal, Carbohydrate 59 g, Protein 33 g, Fat 10 g, SaturatedFat 3 g, TransFat 0.3 g, Cholesterol 47 mg, Sodium 1756 mg, Fiber 12 g, Sugar 9 g, UnsaturatedFat 6 g, ServingSize 1 serving

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