Southern Italian Pasta Fagioli Recipes

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PASTA FAGIOLI



Pasta Fagioli image

Savory, meaty and rich -- just like you've imagined. A perfect meal for chilly weather.

Provided by Lisa Lotts

Categories     Main Course

Time 40m

Number Of Ingredients 19

1/2 pound orzo pasta
1 medium onion (peeled, cut into large chunks)
2 medium carrots (peeled, cut into chunks)
2 medium stalks celery (cut into large chunks)
5 large cloves garlic (minced)
2 tablespoons olive oil
4 ounces pancetta (finely diced)
1 pound Italian sausage (I used hot and spicy variety, remove the casings and cut into chunks)
1 14 ounce can diced tomatoes in their juice
29 ounce can cannellini beans
3 cups low sodium chicken broth or stock
1/2 teaspoon crushed red pepper
2 bay leaves
1 teaspoon dried oregano
parmesan cheese rind (optional)
2 tablespoons butter
3 tablespoons Italian parsley (chopped)
parmesan cheese (grated)
Italian parsley (chopped)

Steps:

  • Transfer the onion, carrots and celery to the bowl of a food processor and pulse until chopped fine. Set aside.
  • In a large dutch oven heat the olive oil over medium heat and add the chopped garlic. Sweat the garlic until fragrant and translucent, but don't brown it.
  • Increase the heat to medium high and add the pancetta. Cook for one minute, stirring occasionally, then add the Italian sausage and cook, stirring occasionally until the sausage has browned.
  • Add the onion, carrot, celery mixture and sauté until the vegetables are tender.
  • Add the tomatoes, can of cannellini beans (including the liquid) and the chicken stock. Stir to combine. Add the oregano, bay leaves, crushed red pepper and parmesan cheese rind (if using). Stir, then cover with a tight fitting lid, bring the pot to a low simmer and cook for 20 minutes.
  • While the soup is simmering, cook the orzo pasta to al dente, according to the package directions. Drain the pasta and set aside.
  • Taste the soup and adjust seasonings as needed according to your tastes.

Nutrition Facts : Calories 521 kcal, Carbohydrate 42 g, Protein 21 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 59 mg, Sodium 797 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving

AUTHENTIC PASTA E FAGIOLI



Authentic Pasta e Fagioli image

This traditional recipe for Pasta e Fagioli (pasta fazool) is simple comfort food at its finest (and nutritious to boot).

Provided by Kate

Categories     Main Course

Time 40m

Number Of Ingredients 13

3 15 oz cans cannellini beans
1/4 cup extra virgin olive oil
1/2 medium onion (chopped)
2 cloves garlic (chopped)
4 oz pancetta or approx 4 slices bacon (diced)
2 tsp minced fresh rosemary
3 cups beef broth
3 cups chicken broth
1 cup crushed tomatoes
1 3/4 cups small pasta shells (uncooked)
1 tsp kosher salt
crushed red pepper flakes (optional)
parmesan cheese (optional)

Steps:

  • Drain ONE can of beans, and set aside.
  • In a large soup pot, heat olive oil. Add onion and pancetta and saute until onions are golden, about 5 minutes. Add garlic and rosemary and saute about 4 additional minutes.
  • Transfer sauteed ingredients to a blender or food processor and add the two other cans of beans (liquid included). Puree until smooth.
  • Add the pureed mixture back into the pot, along with the drained beans, the chicken and beef broth, salt, and crushed tomatoes. Bring to a boil.
  • Once boiling, add the pasta and cook until al dente, stirring occasionally to prevent sticking.
  • Once the pasta is cooked, remove from heat.
  • Taste, and add more salt if necessary.
  • Serve, topped with red pepper flakes and parmesan cheese, if you like.

Nutrition Facts : Calories 548 kcal, Carbohydrate 72 g, Protein 25 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 2532 mg, Fiber 14 g, Sugar 3 g, ServingSize 1 serving

PASTA E FAGIOLI



Pasta e Fagioli image

Provided by Melissa

Categories     Main Course     Soup

Time 1h

Number Of Ingredients 21

3 Tbsp olive oil
1 lb mild Italian sausage
1 lb lean ground beef
4 large carrots (peeled and diced)
3 stalks celery (diced)
1 medium onion (diced)
3 cloves garlic (minced)
3 15 oz cans tomato sauce
3 cups vegetable broth
1 cup beef broth
1 15 oz can diced tomatoes
1 15 oz can dark kidney beans (drained and rinsed)
1 15 oz cannellini beans (drained and rinsed)
2 tsp balsamic or apple cider vinegar
2 medium bay leaves
1 Tbsp sugar (optional)
2 tsp dry Italian seasoning
1 tsp salt
1 tsp black pepper
2 cups cooked ditalini pasta
fresh parsley and grated Parmesan cheese for garnishing

Steps:

  • Heat olive oil over medium high in a 6 quart Dutch oven or large soup pot. Add Italian sausage and ground beef. Cook for 8-10 minutes or until no pink remains. Remove to a platter using a slotted spoon. Reserve 3 Tbsp drippings in pot.
  • To the drippings, add carrots, celery, onion and garlic. Let vegetables simmer over medium heat until tender and beginning to brown, about 5-7 minutes.
  • Add in tomato sauce, vegetable broth, beef broth, canned diced tomatoes, kidney beans, cannellini beans, Italian sausage, ground beef, vinegar, bay leaves, sugar, Italian seasoning, salt, and black pepper. Let the soup simmer uncovered for 15 minutes, stirring occasionally.
  • Remove bay leaves and add cooked ditalini pasta. Mix well and simmer on low for 10 minutes.
  • Serve garnished with parsley and fresh parmesan cheese.

Nutrition Facts : ServingSize 1 serving, Calories 344 kcal, Carbohydrate 21 g, Protein 15 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 55 mg, Sodium 985 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 11 g

SOUTHERN ITALIAN PASTA FAGIOLI



Southern Italian Pasta Fagioli image

This is a modified recipe from the back of a Ronzoni pasta box. The original recipe called for beef bouillon and water.

Provided by DriveThruDodger

Categories     Low Cholesterol

Time 55m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1/2 cup carrot, finely chopped
1/2 cup celery, finely chopped
1/2 cup onion, finely chopped
2 garlic cloves, minced
2 (14 1/2 ounce) cans beef broth, low sodium
1 (14 1/2 ounce) can diced tomatoes, undrained
1 teaspoon dried basil leaves
1/2 teaspoon black pepper
1 cup ditalini, uncooked
1 (19 ounce) can cannellini beans, undrained

Steps:

  • In large pan, saute vegetables in oil for approx 10 minutes, until tender. Stir in broth, tomatoes, basil and pepper. Simmer for 15 minutes. Add Ditalini and beans (do not drain). Simmer an additional 15-20 minutes. Serve with parmesan cheese on top.

Nutrition Facts : Calories 265.1, Fat 4.4, SaturatedFat 0.5, Cholesterol 1.4, Sodium 1230.7, Carbohydrate 42.9, Fiber 7.9, Sugar 4.3, Protein 15.5

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