Pasta E Fagioli Old World Style Recipes

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PASTA E FAGIOLI SOUP



Pasta e Fagioli Soup image

A classic Italian soup, Pasta e Fagioli is a satisfying dish that will warm your body and your soul! Pasta, beans, pancetta and veggies are embraced by a flavorful tomato broth, making this soup a meal in itself.

Provided by Olivia Mesquita

Categories     Soups and Stews

Time 1h35m

Number Of Ingredients 18

8 ounces about 1 1/4 cups dry cranberry beans (see notes)
2 bay leaves
About 4 cups chicken broth
1 tablespoon olive oil
4 ounces pancetta (diced)
1 medium onion (chopped)
1 leek (rinsed and chopped (white and light green parts only))
2 carrots (peeled and finely diced)
2 celery stalks (finely diced)
4 cloves garlic (minced)
A few sprigs of thyme (leaves only)
1 14oz can crushed tomatoes (preferably San Marzano)
1 tablespoon tomato paste
1 parmesan rind
Salt and freshly ground black pepper (to taste)
1 1/2 cups ditalini pasta
1 cup freshly grated parmesan cheese
1/4 cup basil leaves (thinly sliced)

Steps:

  • In a large heavy-bottomed pot or Dutch Oven, combine the beans, bay leaves and 2 quarts (8 cups) of water. Bring to a boil, over medium high heat, then lower the heat to a simmer and cook until the beans are tender, about 1 hour.
  • Using a colander set over a bowl, drain the beans, collecting the broth into the bowl. Add chicken stock to complete 6 cups of liquid. Reserve the broth and the beans.
  • Wipe down the pot and bring it back to the stove, over medium heat. Heat the olive oil and sauté the pancetta until golden brown. Remove and place in a paper towel-lined plate to soak up the excess grease. Reserve.
  • Add the onion, leek, carrot and celery, sautéing until softened, about 5 minutes. Then, stir in the minced garlic and cook for a minute or two, or until fragrant.
  • Stir in the thyme leaves and cook for about a minute.
  • Add the pancetta back into the pot. Then, add the crushed tomatoes, tomato paste, parmesan rind, reserved broth, salt and pepper.
  • Cover, lower the heat to medium-low and simmer for 10 to 15 minutes.
  • In the meantime, cook the pasta separately, according to package instructions.
  • Add reserved beans and cooked pasta to the soup.
  • Stir in the grated parmesan cheese. Taste for seasoning and adjust salt and pepper.
  • Stir in the sliced basil, reserving some for garnishing.
  • Garnish with basil and fresh thyme. Serve immediately.

Nutrition Facts : ServingSize 1 g, Calories 447 kcal, Carbohydrate 57 g, Protein 24 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 789 mg, Fiber 17 g, Sugar 3 g, UnsaturatedFat 7 g

PASTA E FAGIOLI (ITALIAN PASTA AND BEANS)



Pasta e Fagioli (Italian Pasta and Beans) image

Pasta e fagioli means "pasta and beans" in Italian-this recipe is much more than that! This hearty vegetarian stew is full of irresistible fresh flavor. It's vegan, too, as long as you don't top it with cheese. Recipe yields 6 bowls or 8 cups of soup.

Provided by Cookie and Kate

Categories     Stew

Time 1h

Number Of Ingredients 19

4 tablespoons extra-virgin olive oil, divided
1 medium-to-large yellow onion, finely chopped
2 carrots, scrubbed clean, finely chopped
2 ribs celery, finely chopped
3/4 teaspoon fine sea salt, divided
Freshly ground black pepper, to taste
4 cloves garlic, pressed or minced
1 can (15 ounces) crushed tomatoes*
4 cups vegetable broth
3 cups water
2 bay leaves
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes, omit if sensitive to spice
2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
1 cup (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta of choice
2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard greens
1/4 cup finely chopped Italian parsley
1 tablespoon fresh lemon juice (about 1/2 medium lemon)
Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil

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.

Nutrition Facts : ServingSize 1 bowl, Calories 319 calories, Sugar 7.4 g, Sodium 1376.1 mg, Fat 10.3 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 47.2 g, Fiber 9.7 g, Protein 12.8 g, Cholesterol 0 mg

PASTA E FAGIOLI: THE AUTHENTIC RECIPE



Pasta e fagioli: The Authentic Recipe image

Time 45m

Yield Serves 4-6

Number Of Ingredients 11

100g (4 oz.) pancetta
2 or 3 garlic cloves, slightly crushed
A sprig of fresh rosemary
A peperoncino (optional)
Olive Oil
3-4 canned tomatoes, plus a bit of juice
500g (1 lb.) (or one large can) cannellini beans, pre-boiled or canned, drained
Water or homemade broth
500g (1 lb.) ditali or other soup pasta (see Notes), parboiled
Salt and pepper, to taste
Grated pecorino cheese

Steps:

  • If pre-boiling the beans, pre-soak them overnight in abundant water. Simmer them the next day until tender, about an hour or so depending on how old your beans are, seasoning with salt towards the end of cooking. (If you like, you can add a garlic clove and a sprig of parsley.)
  • Fry the pancetta, cut up into cubes or lardons, in olive oil until just beginning to brown, then add the garlic cloves and rosemary. (You can also add a peperoncino at this point if you like some spice.)
  • Just when you start to smell the garlic and rosemary, add the canned tomatoes, which you should crush in your hands as you add them to the pot. (I just add one or two plus a little juice, just enough to lightly color the soup and add a little flavor) and simmer until the tomatoes have separated from the oil.
  • Then add your cannellini beans, allow them to simmer for a minute or two to insaporire (absorb the flavors of the tomato and other ingredients) and then add water (or broth) and partially cooked pasta (see below).
  • Continue simmering, squashing some of the beans against the side of the pot so that they 'melt' into the liquid and thicken it, until the pasta is fully cooked.
  • I like to mix in a bit of grated pecorino cheese to enrich the soup before serving. Serve topped with you choice of additional grated cheese, freshly ground pepper and/or un filo d'olio.

PASTA E FAGIOLI (OLD WORLD STYLE)



Pasta E Fagioli (Old World Style) image

Born in Brooklyn I got the opportunity to have some of the best Italian food outside of Italy. My Mother from Italy has since passed and I did not write her recipe down so, this is my rendition. It is one of my favorites, I grew up on this wonderful dish and so will my family.

Provided by Joseph R.

Categories     Beans

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1/8 lb pancetta, diced (about 1/4 inch slice)
1 onion, medium to large diced
1 carrot, sliced
1 bay leaf
3 -4 garlic cloves, minced
3 (15 1/2 ounce) cans cannellini beans, divided one can mashed. (Don t drain)
1 quart chicken stock (homemade is always best, in a pinch swanson's organic works well)
2 -4 ounces tomato sauce (can or left over)
1/4 teaspoon dried thyme, if fresh use 3/4 tsp
0.5 (16 ounce) box ditalini
sea salt
fresh ground pepper

Steps:

  • In a Dutch oven over medium high heat, render pancetta till brown 5-6 minute.
  • Add onion, carrot, bay leaf with a pinch of salt and fresh cracked pepper, sauté till onion is translucent about 8 - 10 minutes.
  • Add garlic till fragrant about 30 sec.
  • Add the can of mashed cannellini beans, stir to combine.
  • Add remaining whole beans, stock, tomato sauce, thyme and 1 tsp salt to pot.
  • Simmer about 20 - 25 min add pasta cook till tender about 15 minute.
  • Add fresh water to level to consistency you prefer cook for 5 minute.
  • Adjust seasonings.
  • Serve with fresh grated Parmigiano-Reggiano and drizzle of EVOO.
  • Enjoy the love!

Nutrition Facts : Calories 840, Fat 11.8, SaturatedFat 2.2, Cholesterol 7.2, Sodium 453.3, Carbohydrate 139.3, Fiber 23.8, Sugar 8.9, Protein 46.3

GRANDMA'S ITALIAN PASTA FAGIOLI



Grandma's Italian Pasta Fagioli image

My grandma's "Pasta Fazool" was my number one favorite comfort food as a little girl! This version of the rustic Italian staple is just as delicious, but taken up a notch with pancetta and white wine. It's sure to become your new favorite, too!

Provided by Julie Hartigan

Categories     Main Course

Time 30m

Number Of Ingredients 13

2 tablespoons extra virgin olive oil (plus more for serving)
4 ounces pancetta (diced)
1 large onion (diced)
3 carrots (peeled and diced)
1 TB minced garlic
1/3 cup dry white wine
6 cups low sodium chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 15 oz cans cannellini beans (rinsed and drained)
1 cup marinara sauce
1 cup ditalini pasta
1/3 cup freshly grated Parmigiano-Reggiano (plus more for serving)

Steps:

  • Heat olive oil in a large soup pot over medium-low heat. Add pancetta and cook until it begins to brown.
  • Add onion and carrot and celery and cook, stirring frequently, until the onions become translucent, about 5 minutes. Add the garlic and cook 1 minute more.
  • Add wine and cook until it has nearly evaporated, about 5 minutes. Add broth, salt, pepper, beans and marinara sauce and increase heat to bring to a boil. When ready to serve, add pasta and cook until tender according to package directions.
  • Stir in Parmesan and serve garnished with additional Parmesan and optional basil.

Nutrition Facts : Calories 244 kcal, Carbohydrate 23 g, Protein 10 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 683 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

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