Best 4 Andreas Pasta Fagioli Recipes

Indulge in a culinary journey with our diverse collection of pasta e fagioli recipes, each offering a unique symphony of flavors to tantalize your taste buds. From the classic Italian pasta fagioli, brimming with hearty beans, aromatic vegetables, and succulent pasta, to its contemporary variations that incorporate unexpected ingredients and tantalizing spices, our curated selection caters to every palate. Discover the rustic charm of traditional pasta fagioli, where the rich broth embraces tender beans, hearty vegetables, and al dente pasta, creating a comforting and nourishing meal. Embark on a culinary adventure with our spicy pasta fagioli, where a vibrant blend of chili peppers ignites your senses, while the velvety broth envelops tender beans and pasta, resulting in a fiery yet comforting dish. For those seeking a lighter version, our vegetarian pasta fagioli offers a delightful symphony of flavors, showcasing the natural sweetness of vegetables and the delicate touch of herbs, all harmoniously combined in a flavorful broth.

Satisfy your craving for something unique with our creamy pasta fagioli, where a luscious blend of cream and cheese envelops tender beans, pasta, and vegetables, creating a velvety and indulgent experience. And for those who appreciate a touch of smokiness, our smoked sausage pasta fagioli tantalizes the senses with its rich and savory flavors, where succulent sausage, tender beans, and pasta come together in a smoky and aromatic broth. Dive into the culinary world of pasta e fagioli and discover the endless possibilities that await you.

Let's cook with our 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

PASTA FAGIOLI

Pasta Fagioli image

A traditional Italian soup. Serve with a crisp salad and a hot loaf of garlic bread and you have a meal! Serve with grated Parmesan cheese on top.

Provided by Star Pooley

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes
salt to taste
1 (14.5 ounce) can chicken broth
2 medium tomatoes, peeled and chopped
1 (8 ounce) can tomato sauce
½ cup uncooked spinach pasta
1 (15 ounce) can cannellini beans, with liquid

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.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 37.3 g, Cholesterol 2.3 mg, Fat 4.4 g, Fiber 7.9 g, Protein 11 g, SaturatedFat 0.6 g, Sodium 757.8 mg, Sugar 6.4 g

TRADITIONAL PASTA E FAGIOLI

Traditional Pasta e Fagioli image

Any bean will work in this pasta and bean soup, but tubed pasta or shells make for the best mouthfuls.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 15

Ingredients

3 cups dried small white beans, such as risina or navy
1/2 cup extra-virgin olive oil
2 tablespoons unsalted butter
1 large onion, cut into 1/4-inch dice
1 celery stalk, cut into 1/4-inch dice
4 garlic cloves (2 minced, 2 crushed)
1 small dried red chile, crumbled
1 small sprig fresh rosemary, plus more, finely chopped, for garnish
1 bay leaf (preferably fresh)
8 to 9 cups homemade or low-sodium store-bought chicken stock
1/4 cup shredded peeled carrot
1/4 cup chopped fresh flat-leaf parsley
1/2 bunch Swiss chard, stemmed and thinly sliced crosswise (3 cups)
2 cups small pasta shells
Coarse salt and freshly ground pepper

Steps:

Cover beans with cold water in a large bowl. Transfer to the refrigerator, and let beans soak 8 hours (or overnight). Drain.
Heat 2 tablespoons oil and the butter in a large pot over medium-high heat until butter is melted. Add onion, celery, and crushed garlic; cook, stirring, until softened, about 5 minutes. Stir in beans, chile, rosemary sprig, and bay leaf.
Gradually stir in 8 cups stock. Bring to a boil. Reduce heat to medium-low; cover. Simmer soup until beans are tender, 1 1/2 to 2 1/2 hours (time varies depending on bean).
Process carrot, minced garlic, parsley, and remaining 1/4 cup plus 2 tablespoons oil in a food processor until vegetables and herbs are finely chopped.
Stir the Swiss chard and pasta into soup. Cook until pasta is al dente, 8 to 10 minutes. If soup seems too thick, thin with remaining cup stock to desired consistency. Discard bay leaf. Season soup with salt and pepper. Stir in carrot mixture, and garnish with chopped rosemary.

PASTA E FAGIOLI

Pasta e Fagioli image

This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 stalks celery, finely chopped
2 medium carrots, finely chopped
1 medium onion, chopped
2 cloves garlic, minced
2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 teaspoon Italian seasoning, crushed
1 (14.5 ounce) can diced tomatoes, undrained
¾ cup short tube-shaped ditalini pasta, cooked and drained
1 (15 ounce) can white kidney beans (cannellini), undrained

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.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 41.6 g, Cholesterol 2.5 mg, Fat 4.7 g, Fiber 7.5 g, Protein 8.9 g, SaturatedFat 0.6 g, Sodium 883 mg, Sugar 6.4 g

Tips:

For a richer flavor, use homemade chicken broth instead of store-bought.
Add a splash of white wine to the pot for an extra layer of flavor.
Use a variety of beans for a more interesting texture and flavor. Great choices are cannellini beans, kidney beans, and black beans.
Don't be afraid to add other vegetables to the soup, such as carrots, celery, or spinach.
Top the soup with freshly grated Parmesan cheese and a drizzle of olive oil before serving.

Conclusion:

This pasta e fagioli recipe is a hearty, flavorful, and easy-to-make soup that is perfect for a weeknight meal. With its combination of beans, pasta, and vegetables, this soup is a great source of protein, fiber, and vitamins. It is also a relatively inexpensive meal to make, making it a great option for budget-minded cooks. So next time you are looking for a quick and easy meal that is also delicious and nutritious, give this pasta e fagioli recipe a try.