Best 2 Pasta And Bean Soup Pasta E Fagioli Recipes

Indulge in the hearty and flavorful world of Pasta e Fagioli, a classic Italian soup that embodies rustic charm and culinary comfort. Originating from the countryside of Italy, this delightful dish has become a beloved staple in many households, warming hearts and tummies alike. With its humble beginnings as a peasant dish, Pasta e Fagioli has evolved into a versatile culinary creation, boasting regional variations and personal twists that showcase the diverse culinary heritage of Italy. From the traditional Roman version featuring tender cannellini beans and aromatic rosemary to the hearty Tuscan iteration brimming with flavorful sausage and kale, each recipe holds a unique story and taste experience. As you embark on this culinary journey, prepare to be captivated by the symphony of flavors, textures, and aromas that Pasta e Fagioli has to offer.

**Recipes Included:**

1. **Classic Pasta e Fagioli:** Experience the timeless simplicity of the original Pasta e Fagioli recipe. With its combination of cannellini beans, aromatic vegetables, and savory broth, this classic dish embodies the essence of Italian comfort food.

2. **Tuscan Pasta e Fagioli:** Embark on a culinary adventure to Tuscany with this hearty and flavorful rendition of Pasta e Fagioli. Tuscan sausage, kale, and a rich broth infused with garlic and herbs create a symphony of flavors that will transport your taste buds to the heart of Italy.

3. **Pancetta and Spinach Pasta e Fagioli:** Discover a delightful twist on the classic Pasta e Fagioli with the addition of pancetta and spinach. The smoky, salty flavor of pancetta pairs perfectly with the earthy notes of spinach, while the creamy broth brings everything together in perfect harmony.

4. **Vegetarian Pasta e Fagioli:** Enjoy the wholesome goodness of Pasta e Fagioli in its vegetarian form. This meatless version swaps sausage for a medley of colorful vegetables, creating a vibrant and flavorful dish that is both satisfying and nutritious.

5. **Slow Cooker Pasta e Fagioli:** Embrace the convenience of slow cooking with this hands-off Pasta e Fagioli recipe. Simply toss all the ingredients into your slow cooker and let it work its magic, resulting in a tender and comforting soup that's perfect for busy weeknights or lazy weekends.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA E FAGIOLI

Pasta e Fagioli image

It's hard to believe just how deliciously hearty our pasta fagioli becomes with just a few ingredients, and a loving touch. It's a meal that goes straight to the heart, after doing a delicious dance across your satisfied tastebuds. Bring a taste of Italy into your home with this pasta fagioli recipe. Pureeing a portion of the beans gives the soup creamy texture without added fat or calories. So there's nothing not to love when it comes to this weekday winner, pasta e fagioli!

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
3/4 cup uncooked elbow macaroni
2 cans (15 oz each) Progresso™ cannellini beans, drained, rinsed
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1/2 lb ground Italian sausage, browned and drained
Grated Parmesan cheese, fresh thyme and crushed red pepper flakes, if desired

Steps:

In 5-quart stockpot, heat oil over medium-high heat. Add onion; cook 3 to 5 minutes or until tender and translucent. Add garlic; cook 1 minute longer, stirring frequently.
Add thyme, rosemary and 3 1/2 cups of the chicken broth. Heat to boiling. Add macaroni; boil 5 to 7 minutes or until macaroni is almost tender but retains a bit of bite.
In blender, blend remaining 1/2 cup chicken broth, 1 can of the beans and the tomatoes. Blend until smooth. Add mixture to stockpot along with remaining can of beans and the sausage. Reduce heat to medium-low; simmer 10 minutes to blend flavors and heat through.
To serve, ladle soup into bowls. Top each serving with remaining ingredients.
Freezer Directions: Make as directed through step 3, but do not simmer 10 minutes to heat through. Ladle soup mixture into quart-size resealable plastic freezer bags; let out any excess air, and seal. Place bags flat in freezer. When ready to eat, thaw overnight in refrigerator. Place in 5-quart stockpot, and reheat over medium heat until heated through.

Nutrition Facts : Calories 360, Carbohydrate 48 g, Cholesterol 15 mg, Fat 1, Fiber 8 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1240 mg, Sugar 2 g, TransFat 0 g

PASTA AND BEAN SOUP (PASTA E FAGIOLI)

Pasta and Bean Soup (Pasta E Fagioli) image

Venetians prize a soup made thick by using mashed beans. This recipe is based on the preparations at Venice's Fiaschetteria Toscana and Osteria alla Bomba. A tablespoon of salt may sound like a lot, but it is needed to bring out the beans' flavor. From Gourmet Magazine, 2000.

Provided by Bev I Am

Categories Beans

Time 16h

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 1/3 lbs dried cranberry beans
5 quarts cold water
2 medium onions, coarsely chopped
2 medium boiling potatoes, peeled and coarsely chopped
1 large carrot, coarsely chopped
1 celery rib, coarsely chopped
2 medium tomatoes, seeded and coarsely chopped
1 tablespoon minced fresh rosemary
1/4 lb sliced pancetta or 1/4 lb bacon, coarsely chopped
1 tablespoon fine sea salt
1 teaspoon fresh ground black pepper
1/3 lb ditalini (or other short tubular pasta)
3 tablespoons extra virgin olive oil

Steps:

Combine beans and water in an 8-quart heavy pot and soak, covered, 12 hours.
Add vegetables and 1 tablespoon rosemary to pot and simmer, covered, until beans are tender, about 2 hours.
Using a slotted spoon, set aside 1 heaping cup bean mixture, then reserve 2 cups cooking liquid separately.
Force remaining soup through a food mill into a very large bowl.
Cook pancetta in cleaned pot over moderate heat, stirring, until it begins to render its fat.
Add remaining rosemary and cook, stirring, 15 seconds.
Stir in puréed soup, reserved whole beans, salt, and pepper and bring to a simmer, stirring frequently and scraping bottom with a wooden spatula to keep soup from sticking to pot (thin with some of reserved bean liquid if necessary).
Add pasta and simmer, stirring frequently, until pasta is cooked, about 12 minutes.
Serve soup drizzled with olive oil.
-This soup is best the day after it's made.
Cool it uncovered, before chilling, covered, up to 4 days.
-You can use a blender or food processor instead of a food mill to purée the soup, but pulse briefly.
This soup should be textured and thick.
Makes 4 quarts, serving 8 to 10.

Tips:

Use a variety of beans for a more complex flavor. Try using a mix of cannellini, kidney, and black beans.
Don't be afraid to add your own vegetables. Some good options include carrots, celery, onions, and spinach.
If you want a thicker soup, mash some of the beans before adding them to the pot.
Serve the soup with a side of crusty bread or crackers for dipping.

Conclusion:

Pasta e fagioli is a delicious and hearty soup that is perfect for a cold winter day. It is also a very versatile soup, so you can easily customize it to your own taste. Whether you like it simple or loaded with vegetables, pasta e fagioli is sure to become a favorite in your household.