Best 2 Cranberry Bean Pasta Fagioli Recipes

Pasta fagioli is a hearty Italian soup made with beans, pasta, and vegetables. It is a popular dish in many parts of the world, and there are many different variations on the classic recipe. This article presents three delicious pasta fagioli recipes that are sure to please everyone at the table.

The first recipe is a traditional pasta fagioli with cannellini beans and ditalini pasta. It is a simple but flavorful dish that is perfect for a weeknight meal. The second recipe is a more creative take on pasta fagioli, with the addition of roasted butternut squash and kale. This recipe is perfect for a fall or winter meal. The third recipe is a vegetarian pasta fagioli with chickpeas and farro. This recipe is a great option for those who are looking for a meatless meal.

All three of these recipes are easy to make and can be tailored to your own taste preferences. So whether you are looking for a classic pasta fagioli or something a little more unique, you are sure to find a recipe in this article that you will love.

Let's cook with our recipes!

CRANBERRY BEAN PASTA FAGIOLI

Cranberry Bean Pasta Fagioli image

Provided by Food Network Kitchen

Time 2h25m

Yield 4-6 servings

Number Of Ingredients 15

Ingredients

5 tablespoons extra-virgin olive oil, plus more for drizzling
5 cloves garlic, smashed
1 small onion, roughly chopped
1/4 teaspoon red pepper flakes, or more to taste
1 teaspoon finely chopped fresh rosemary
1 2-ounce piece pancetta (optional)
5 canned whole San Marzano tomatoes, crushed by hand
Kosher salt
3 pounds fresh cranberry beans in pods, shelled (or 1 cup dried cranberry beans, soaked overnight)
2 bay leaves
1 piece parmesan cheese rind, plus 1/2 cup grated parmesan, and more for topping
2 cups small pasta, such as shells or ditalini
1 bunch kale, stems and ribs discarded, leaves chopped
1/4 cup roughly chopped fresh parsley
Freshly ground pepper

Steps:

Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and pancetta, if using, and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Add the beans, 3 quarts water, the bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour 30 minutes to 2 hours.
Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add the kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. (The soup should be thick and creamy; thin with water, if necessary.)
Remove the bay leaves, parmesan rind and pancetta, if used. Add the grated parmesan, parsley, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top with more olive oil and parmesan.

Nutrition Facts : Calories 574 calorie, Fat 26.5 grams, SaturatedFat 6 grams, Cholesterol 15 milligrams, Sodium 728 milligrams, Carbohydrate 63 grams, Fiber 15 grams, Protein 25 grams, Sugar 4 grams

CRANBERRY BEAN PASTA FAGIOLI

CRANBERRY BEAN PASTA FAGIOLI image

Categories Soup/Stew Pasta

Yield 4-6 servings

Number Of Ingredients 15

Ingredients

5 tablespoons extra-virgin olive oil, plus more for drizzling
5 cloves garlic, smashed
1 small onion, roughly chopped
1/4 teaspoon red pepper flakes, or more to taste
1 teaspoon finely chopped fresh rosemary
1 2-ounce piece pancetta (optional)
5 canned whole San Marzano tomatoes, crushed by hand
Kosher salt
3 pounds fresh cranberry beans in pods, shelled (or 1 cup dried cranberry beans, soaked overnight)
2 bay leaves
1 piece parmesan cheese rind, plus 1/2 cup grated parmesan, and more for topping
2 cups small pasta, such as shells or ditalini
1 bunch kale, stems and ribs discarded, leaves chopped
1/4 cup roughly chopped fresh parsley
Freshly ground pepper

Steps:

Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and pancetta, if using, and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Add the beans, 3 quarts water, the bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour 30 minutes to 2 hours. Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add the kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. (The soup should be thick and creamy; thin with water, if necessary.) Remove the bay leaves, parmesan rind and pancetta, if used. Add the grated parmesan, parsley, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top with more olive oil and parmesan

Tips:

Soaking the beans overnight: This helps to reduce the cooking time and makes the beans more digestible.
Using a variety of vegetables: This adds flavor, color, and nutrients to the soup.
Don't skimp on the spices: They add depth and complexity to the soup.
Simmer the soup for at least 30 minutes: This allows the flavors to meld and develop.
Serve the soup with a crusty bread or crackers: This helps to soak up the delicious broth.

Conclusion:

Cranberry Bean Pasta Fagioli is a hearty, flavorful soup that is perfect for a cold winter day. It is also a great way to use up leftover turkey or chicken. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite. So next time you're looking for a comforting and delicious meal, give Cranberry Bean Pasta Fagioli a try!