**Pasta e Fagioli alla Veneziana: A hearty and flavorful Italian pasta and bean soup.**
Originating from the Veneto region of Italy, Pasta e Fagioli alla Veneziana is a classic Italian soup that is both hearty and flavorful. Made with a variety of beans, pasta, and vegetables, this soup is a delicious and affordable meal that is perfect for a cold winter day. This article provides two recipes for Pasta e Fagioli alla Veneziana: a traditional recipe and a vegetarian recipe. The traditional recipe uses a combination of pancetta, sausage, and beef broth to create a rich and flavorful soup. The vegetarian recipe uses a combination of vegetables and vegetable broth to create a lighter and healthier soup. Both recipes are easy to follow and can be made in under an hour. So gather your ingredients and get ready to enjoy a delicious and comforting bowl of Pasta e Fagioli alla Veneziana.
PASTA E FAGIOLI (ITALIAN PASTA AND BEANS)
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
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 ALLA VENEZIANA
not set
Provided by BigOven Cooks
Categories Soups, Stews and Chili
Time 30m
Yield 4
Number Of Ingredients 17
Steps:
- Measures: 3/4c Ditalini = 6 1/2oz(200g) 21c Chicken broth = 7 pints(5 Liters) Soak the dry beans in cold running water for 12 hours or more, depending on the quality of the beans. Then take them out of the water and cook in plenty of fresh cold salted water with the cotechino or pancetta for 2 hours over medium heat. Taste the beans for softness. Heat the oil in a large saucepan and saute the onion and garlic over medium heat until transparent. Add the celery and carrots, and cook until the carrots are soft. Add the beans with their juice, discarding the cotechino and/or pancetta; add the wine, tomatoes, basil, potato cubes, oregano, salt and pepper. Cook over low heat for 5 minutes. Add partially cooked pasta and continue simmering over low heat until the pasta is al dente. Let stand for 10 minutes before serving. Serve the cheese in a separate bowl so that each person can garnish their soup with it to taste.
Nutrition Facts : Calories 171 calories, Fat 2.091628125 g, Carbohydrate 19.455946875 g, Cholesterol 2.2 mg, Fiber 7.9140001899004 g, Protein 17.1250475 g, SaturatedFat 0.82993625 g, ServingSize 1 1 Serving (1294g), Sodium 1900.4684375 mg, Sugar 11.5419466850996 g, TransFat 0.146558125 g
PASTA E FAGIOLI
Provided by Valerie Bertinelli
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the onion, celery, carrot and oil in a medium saucepan. Cook over medium-low heat for 5 minutes. Add the tomatoes with their juices, bay leaf, rosemary sprig and 3 cups of the broth. Bring to simmer and cook for 30 minutes. Discard the bay leaf and rosemary sprig. Add the remaining cup of broth and the pasta. Add the beans and simmer gently until the pasta is cooked through, about 12 minutes.
- Taste the soup and adjust for seasoning with salt and pepper. Ladle into bowls and sprinkle with cheese.
PASTA E FAGIOLI ALLA VENEZIANA
46
Categories Chicken Vegetables Pasta Italian Soups Cheese Potatoes Beans and Grains Tomatoes
Time 14h
Yield 4
Number Of Ingredients 34
Steps:
- Soak the dry beans in cold running water for 12 hours or more, depending on the quality of the beans. Then take them out of the water and cook in plenty of fresh cold salted water with the cotechino or pancetta for 2 hours over medium heat. Taste the beans for softness. Heat the oil in a large saucepan and sauté the onion and garlic over medium heat until transparent. Add the celery and carrots, and cook until the carrots are soft. Add the beans with their juice, discarding the cotechino and/or pancetta; add the wine, tomatoes, basil, potato cubes, oregano, salt and pepper. Cook over low heat for 5 minutes. Add partially cooked pasta and continue simmering over low heat until the pasta is al dente. Let stand for 10 minutes before serving. Serve the cheese in a separate bowl so that each person can garnish their soup with it to taste.
Nutrition Facts :
PASTA E FAGIOLI
Steps:
- In a large heavy pot, heat olive oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, celery, and carrots and cook for 3 minutes. Add dried basil, oregano, and red pepper flakes and toss to coat. Stir in tomatoes and stock and bring to a boil. Reduce heat and simmer for 30 minutes. If necessary add an additional cup of stock or water and stir in beans and tiny pasta. Simmer for 6-8 minutes or until pasta is tender. Stir in parsley and serve hot with grated Parmesan and ground black pepper.
PASTA E FAGIOLI I
Rich and savory, a wonderful soup, it can be a meal in itself, serve with garlic toast, its great!
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
- Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
- Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 30.5 g, Cholesterol 1.5 mg, Fat 4.2 g, Fiber 4.5 g, Protein 8.2 g, SaturatedFat 0.8 g, Sodium 272.1 mg, Sugar 5.4 g
PASTA E FAGIOLI CASSEROLE
Make and share this Pasta E Fagioli Casserole recipe from Food.com.
Provided by na 2309
Categories One Dish Meal
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Saute sausage, beef, onions, garlic, oregano and thyme.
- Add tomatoes, juice, paste and cayenne.
- Simmer for 5 minutes, then add beans.
- Combine with pasta and parmesan.
- Spoon into casserole dish and top with mozzarella or fontina and bake, covered, at 375 degrees for 45 minutes.
- This dish may be frozen prior to baking, but be sure to thaw it in the fridge for 24 hours before baking.
Nutrition Facts : Calories 367.5, Fat 17.1, SaturatedFat 6.9, Cholesterol 49.3, Sodium 619, Carbohydrate 34.7, Fiber 6.2, Sugar 4.5, Protein 19.9
PASTA E FAGIOLI
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
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
PASTA E FAGIOLI
Make this vegan soup in the slow cooker for a super-easy, healthy supper. Packed with veg, pasta and beans, it's a satisfying soup for winter
Provided by Myles Williamson
Categories Dinner, Lunch, Soup, Starter, Supper
Time 9h20m
Number Of Ingredients 14
Steps:
- Drain the beans and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the onions, carrots and celery.
- Stir in the olive oil, garlic, stock, tomatoes, half a can of water and the miso. Tie the herbs together with kitchen string and add these as well. Season. Cover and cook on low for 6-8 hrs, until the beans are cooked through and all of the veg is really tender.
- Remove and discard the herbs and stir in the pasta. Cover and cook on high for another 30 mins. Add the cavolo nero stalks and leaves and cook for a final 30-40 mins, or until the pasta is cooked through and the greens are tender. Serve scattered with the cheese and drizzled with a little more olive oil, if you like.
Nutrition Facts : Calories 225 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
Tips:
- Use dried beans for the best flavor and texture. If you use canned beans, rinse them well before using.
- Soak the beans overnight or for at least 8 hours before cooking. This will help them cook more evenly and quickly.
- Use a variety of vegetables in your pasta e fagioli. Some good options include carrots, celery, onions, garlic, and tomatoes.
- Season the soup to taste with salt, pepper, and other herbs and spices. Some good options include basil, oregano, and thyme.
- Serve pasta e fagioli with a side of crusty bread or a salad.
Conclusion:
Pasta e fagioli is a delicious and hearty soup that is perfect for a cold winter day. It is also a very affordable and easy-to-make dish. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.
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