Best 2 Pasta E Fagioli Ii Recipes

Pasta e Fagioli is a classic Italian soup that is hearty, flavorful, and easy to make. It is typically made with pasta, beans, vegetables, and a flavorful broth. There are many different variations of Pasta e Fagioli, but the most common ingredients include ditalini pasta, cannellini beans, onion, celery, carrots, garlic, and tomatoes. The soup is often seasoned with Italian herbs and spices, such as basil, oregano, and thyme. Pasta e Fagioli can be made with different types of beans, such as black beans, kidney beans, or chickpeas. It can also be made with different types of pasta, such as penne, macaroni, or spaghetti. This versatile soup can be tailored to your own taste preferences. In addition to the traditional recipe, the article also includes a recipe for a vegetarian version of Pasta e Fagioli, as well as a recipe for a slow-cooker Pasta e Fagioli.

Here are our top 2 tried and tested recipes!

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

PASTA E FAGIOLI

Pasta e Fagioli image

This is a classic Italian bean and pasta soup. If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.

Provided by Martha Rose Shulman

Categories dinner, soups and stews, main course

Time 1h50m

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 recipe Simmered Pintos using only 1/2 pound (about 1 1/8 cups) beans
1 tablespoon extra virgin olive oil
1 medium or large onion, chopped
1 1/2 teaspoons chopped fresh rosemary
2 large garlic cloves, minced
1 28-ounce can chopped tomatoes with juice
Pinch of sugar
Salt and freshly ground pepper
1 tablespoon tomato paste
1 small dried red pepper, or 1/4 to 1/2 teaspoon red pepper flakes (optional)
A bouquet garni made with a bay leaf, 1 or 2 Parmesan rinds, and a few sprigs of thyme and parsley
6 ounces elbow macaroni or small shells (1 cup)
2 to 3 tablespoons chopped fresh parsley
2 ounces Parmesan cheese, grated (1/2 cup), optional

Steps:

Make the simmered beans as directed, changing only the amount of beans (use 2 quarts water). Remove onion and bay leaf, using tongs or a slotted spoon, as directed. Place a strainer over a bowl and drain beans. Measure broth and top up with enough water to make 6 cups.
Heat oil over medium heat in a large, heavy casserole or Dutch oven and add chopped onion. Cook, stirring, until just tender, about 5 minutes. Add rosemary and garlic and stir together for another minute, until garlic is fragrant. Stir in tomatoes, add sugar, salt and pepper, and cook, stirring often, until tomatoes have cooked down and the mixture is very fragrant, 10 to 15 minutes.
Add broth from the beans, tomato paste, hot pepper, bouquet garni, and salt to taste and bring to a boil. Reduce heat, cover and simmer 30 minutes. Stir in beans and heat through. Taste and adjust salt.
10 to 15 minutes before serving, stir in pasta. When it is cooked al dente, taste and adjust seasonings, stir in parsley, and serve, passing Parmesan in a bowl.

Nutrition Facts : @context http, Calories 92, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 322 milligrams, Sugar 4 grams

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your pasta e fagioli. Look for ripe tomatoes, tender beans, and flavorful broth.
Don't skimp on the garlic and onions: These two ingredients are essential for building flavor in pasta e fagioli. Be sure to use plenty of both, and sauté them until they are soft and fragrant.
Use a variety of beans: Different types of beans offer different flavors and textures. For a hearty and flavorful pasta e fagioli, use a combination of beans, such as cannellini beans, kidney beans, and black beans.
Don't overcook the pasta: Pasta e fagioli is a soup, not a stew. The pasta should be cooked al dente, or slightly firm to the bite.
Season to taste: Pasta e fagioli should be flavorful but not too salty. Season the soup with salt, pepper, and other herbs and spices to taste.

Conclusion:

Pasta e fagioli is a hearty, flavorful soup that is perfect for a cold winter day. It is also a relatively inexpensive and easy-to-make dish, making it a great option for busy families. With a few simple tips, you can make a delicious pasta e fagioli that your whole family will love.

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