Pasta E Fagioli A La Chez Ivano Recipes

SLOW COOKER PASTA E FAGIOLI SOUP

Steps:

• Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
• Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
• Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
• Season with salt and pepper to taste. Discard bay leaves before serving.
• Serve immediately while hot.

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.

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.

PASTA FAGIOLI

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
• Add pasta and cook 10 minutes, until pasta is tender.
• Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.