Pasta And Beans Recipes

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ITALIAN PASTA AND BEANS (PASTA FAGGIOLI)



Italian Pasta and Beans (Pasta Faggioli) image

A totally vegetarian, healthy dish that is delicious and comforting. Loaded with fiber, low in fat and calories...healthy doesn't get much better than this! Serve with crusty Italian or French bread :)

Provided by Karen..

Categories     Stew

Time 55m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 13

1 cup ditalini or 1 cup elbow macaroni, uncooked
1 tablespoon olive oil or 1 tablespoon vegetable oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
1 can cannellini beans, drained and rinsed (white kidney beans)
1 (14 1/2 ounce) can diced tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups water
1/4 cup grated parmesan cheese or 1/4 cup locatelli cheese
1/4 cup chopped fresh parsley

Steps:

  • Cook pasta as box instructs, in boiling salted water.
  • While pasta is cooking, heat oil in a large saucepan over medium heat until hot.
  • Add onion, carrot and celery and cook for 15 minutes or until tender, stirring occasionally.
  • Add garlic and cook one minute more.
  • Add beans, tomatoes, salt, pepper, and water and heat to boiling over high heat.
  • Reduce heat to low-med heat and simmer, uncovered for 20 minutes.
  • Stir in drained pasta, cheese and parsley and cook until heated through.

PASTA AND BEANS | PASTA E FAGIOLI RECIPE



Pasta and Beans | Pasta e Fagioli Recipe image

Pasta and beans soup is a recipe that includes different variations and seasonings, based on regional origin. There are those who use ham, some lard and some still use rind (for the very famous variant of pasta and beans with pork rinds, Roman style). Among the aromatic herbs we have bay leaf, thyme, parsley, marjoram, rosemary. Speaking of tomatoes: you will find versions with tomato passata, tomato paste or with fresh tomatoes, such as the Neapolitan one. Finally, the beans: must be previously cooked. You can use canned beans, dried or fresh beans. Here is the most famous, easy-to-make pasta and beans recipe.

Provided by Recipes from Italy

Categories     soup recipes

Time 1h

Yield 6

Number Of Ingredients 14

200 g (7 oz) of ditalini pasta
700 g (25 oz) cooked beans
1 medium onion
2 cloves of garlic
1 medium carrot
1 medium celery stalk
150 g (3/4 cup) of tomato passata
6 sage leaves
1 sprig of rosemary
2 bay leaves
1 liter of vegetable stock
fine salt
ground black pepper
extra virgin olive oil

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

Nutrition Facts : ServingSize 100g, Calories 115 cal

PASTA WITH CREAMY WHITE BEANS



Pasta with Creamy White Beans image

Provided by Giada De Laurentiis

Time 25m

Yield 6 servings

Number Of Ingredients 12

1 1/2 teaspoons kosher salt, plus more for the pasta
1 pound shell pasta
1/4 cup olive oil
1 carrot, peeled and diced
1 small red onion, diced
1 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon dried thyme
One 15-ounce can cannellini beans, drained and rinsed
1 cup low-sodium chicken broth
8 ounces smoked provolone or smoked mozzarella, grated (about 2 cups)
One 5-ounce container baby spinach, chopped

Steps:

  • Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 3 minutes less than indicated in the package directions, about 7 minutes. Drain well reserving 1/2 cup pasta water.
  • Heat a large skillet over medium-high heat until hot. Add the oil, carrot and onion to the skillet. Season with 1 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 3 minutes. Add the pepper flakes and thyme and cook another minute. Stir in the drained beans and chicken broth. Reduce the heat to medium to maintain a simmer and cook for 5 minutes, stirring occasionally. Use the back of a spoon to gently mash some of the beans. Set aside.
  • Add the cooked pasta to the sauce. Sprinkle the grated cheese over the pasta and toss to coat well. Stir in the remaining 1/2 teaspoon salt and add the 1/2 cup pasta water as needed to maintain a creamy, broth-like sauce. Sprinkle in the spinach and cook until wilted.

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

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

PASTA WITH TOMATOES AND BEANS



Pasta With Tomatoes and Beans image

This pasta is one reason I always keep a few cans of tomatoes and cannellinis in my pantry. Beans contribute protein to this pasta, which makes a great vegan dish if you serve it without the cheese.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, sauces and gravies, main course

Time 30m

Yield Serves four

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 14-ounce can chopped tomatoes, with juice
Pinch of sugar
Salt
freshly ground pepper
1 15-ounce can cannellini beans, drained and rinsed
4 sage leaves or basil leaves, cut in slivers optional
3/4 pound pasta, any shape
1/4 cup freshly grated Parmesan (optional)

Steps:

  • Bring a large pot of water to a boil.
  • Meanwhile, heat the olive oil over medium heat in a large skillet or saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir together until fragrant, about 30 seconds. Add the tomatoes with juice and a pinch of sugar. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often with the back of your spoon until they have cooked down into a thick, fragrant sauce, 15 to 20 minutes. Stir in the beans and the herbs, and season to taste with salt and pepper. Keep warm.
  • When the pasta water comes to a boil, salt generously and add the pasta. Cook al dente, following the recommendations on the package but checking about a minute before the indicated time. When the pasta is just about done, check to see if the tomato sauce seems dry. If so, add up to 1/4 cup of the pasta water to the pan and stir. Drain the pasta, toss with the sauce and serve, passing the cheese for sprinkling.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 9 grams, Fiber 10 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 738 milligrams, Sugar 6 grams

PASTA AND BEANS



Pasta And Beans image

Make and share this Pasta And Beans recipe from Food.com.

Provided by MizzNezz

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 cups uncooked pasta, i like penne
1 tablespoon olive oil
2 cloves garlic, minced
2 (14 ounce) cans tomatoes, undrained
1 (15 ounce) can kidney beans or 1 (15 ounce) can garbanzo beans, drained
1 1/2 teaspoons italian seasoning
1 teaspoon sugar
1 (10 ounce) package fresh spinach, chopped
1/2 cup feta cheese
1/4 cup sliced ripe olives

Steps:

  • Cook pasta according to pkg instructions.
  • Meanwhile, heat oil in lg skillet or Dutch oven.
  • Add garlic; cook and stir 1 minute.
  • Add tomatoes, beans, Italian seasoning and sugar.
  • Bring to a boil; reduce heat and simmer 10 minutes.
  • Add spinach; cook 3 minutes.
  • Put drained pasta on serving plates.
  • Top with tomato mixture.
  • Sprinkle with feta and olives.

Nutrition Facts : Calories 344.3, Fat 10.1, SaturatedFat 3.7, Cholesterol 16.7, Sodium 670.7, Carbohydrate 50.6, Fiber 9.9, Sugar 9.9, Protein 16.2

PASTA AND BEANS



Pasta and Beans image

This recipe is so quick and has been in my Italian family for years!

Provided by JENNIFER75

Categories     Main Dish Recipes     Pasta

Time 20m

Yield 4

Number Of Ingredients 6

1 ½ tablespoons extra virgin olive oil
1 onion, chopped
2 tomatoes, chopped
1 (15 ounce) can cannellini beans
2 cups penne pasta
salt to taste

Steps:

  • In a medium size saucepan heat the olive oil. Saute onion until tender. Stir in tomatoes and entire can of beans. Let simmer for 10 minutes.
  • Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Mix pasta with bean mixture and salt as desired.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 46 g, Fat 6.4 g, Fiber 6.1 g, Protein 9.8 g, SaturatedFat 0.9 g, Sodium 227.5 mg, Sugar 4 g

PASTA AND BEANS (PASTA E FAGIOLI)



Pasta and Beans (Pasta e Fagioli) image

Provided by Food Network

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 7

1/4 cup olive oil
2 large cloves garlic, minced
1/8 teaspoon hot red pepper flakes
3 peeled plum tomatoes, crushed, from a can
1/2 teaspoon salt
2 1/2 to 3 cups cooked cannelloni beans, cooking water reserved
1 pound cooked ditalini pasta, cooking water reserved

Steps:

  • In a 3-quart saucepan, combine the oil, garlic, and hot pepper flakes over medium-low heat. As soon as the garlic begins to color, add the tomatoes and salt. With a wooden spoon, break up the larger pieces of tomato. Increase the heat slightly and sizzle for about 5 minutes. Stir in the cooked beans and enough bean water to cover. Bring to a boil, stirring frequently. Lower the heat and simmer gently for 5 minutes. Stir in the cooked pasta and simmer gently over medium heat for 2 minutes. Add reserved pasta water if necessary.

PASTA AND BEANS



Pasta and Beans image

Categories     Bean     Pasta     Side     Simmer     Boil

Yield makes about 4 quarts

Number Of Ingredients 15

1 pound dried cannellini beans
4 ounces bacon
3 large garlic cloves, peeled
Needles from 1 sprig fresh rosemary (about 1 tablespoon)
3 tablespoons extra virgin olive oil, plus more for serving
1 medium onion, chopped
1 medium carrot, chopped
2 tablespoons tomato paste
2 pounds russet potatoes (about 6 to 8 potatoes), peeled
2 fresh bay leaves
6 quarts cold water
2 tablespoons kosher salt
1 pound ditalini pasta
Freshly ground black pepper
Grated Grana Padano or Parmigiano-Reggiano, for serving

Steps:

  • Soak the cannellini beans overnight and drain.
  • Pulse the bacon, garlic, and rosemary in a mini-food processor to make a fine-textured paste or pestata.
  • Heat 3 tablespoons olive oil over medium heat in a large soup pot. Add the pestata, and cook until bacon has rendered its fat, about 3 to 4 minutes. Meanwhile, make a second pestata (you don't have to wash the processor) by puréeing the onion and carrot. Add the second pestata to the pot, and cook, stirring occasionally, until it has dried out and starts to stick to the bottom of the pan, about 5 minutes.
  • Scrape the pestata to one side of the pan to clear a "hot spot," add the tomato paste, and let cook for a few minutes, until lightly toasted. Stir the tomato paste into the pestata, and add the drained beans, the potatoes, and the bay leaves. Pour in the water. Bring the soup to a boil, cover, and let cook at a strong simmer until beans and potatoes are tender, about 1 hour and 15 minutes, uncovering to reduce liquid about halfway through the cooking time. Stir in the salt.
  • With a large wooden spoon, mash the remaining potatoes against the side of the pot to thicken the soup. Return soup to a boil, add the ditalini, and cook until pasta is al dente. Season to taste.
  • Serve soup with a drizzle of olive oil and some grated cheese.

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