Best 4 Pasta Fazool Pasta E Fagioli Recipes
Pasta fazool, or pasta e fagioli, is a classic Italian soup made with pasta, beans, and vegetables. It is a hearty and flavorful dish that is perfect for a cold winter day. This article provides three different recipes for pasta fazool: a traditional Italian recipe, a vegetarian recipe, and a slow cooker recipe.
* The traditional Italian recipe uses dried beans and takes a bit longer to prepare, but it is well worth the effort. The soup is made with a soffritto of onion, carrot, and celery, and then the beans, pasta, and tomatoes are added. The soup is simmered until the beans and pasta are tender.
* The vegetarian recipe uses canned beans and is a quick and easy weeknight meal. The soup is made with a soffritto of onion, carrot, and celery, and then the beans, pasta, and tomatoes are added. The soup is simmered until the pasta is tender.
* The slow cooker recipe is perfect for busy weeknights. Simply add all of the ingredients to the slow cooker and turn it on low. The soup will be ready in 8-10 hours.
No matter which recipe you choose, you are sure to enjoy this delicious and comforting soup.
PASTA E FAGIOLI
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A dish of many names - pasta e fagioli, pasta fagioli, or pasta fazool - this classic Italian soup of beans and short pasta with tomatoes and vegetables is a tried and tested favorite.
Provided by Hank Shaw
Categories Soup Stew 1-Pot Budget Comfort Food Pantry Meal
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Sauté the vegetables: Heat the olive oil in a large pot over medium-high heat. Sauté the onion, carrot and celery for 2 to 3 minutes, until its soft and translucent. Add the garlic, chili flakes and Italian seasoning and sauté another minute.
- Add the stock, tomatoes, and pasta: Add the chicken stock and tomatoes and bring to a boil. Add the pasta and keep the soup at a strong simmer.
- Add the beans and parsley: When the pasta is al dente, add the beans and cook another 2 to 3 minutes. Turn off the heat and stir in the parsley. Add salt and black pepper to taste.
Nutrition Facts : Calories 398 kcal, Carbohydrate 57 g, Cholesterol 7 mg, Fiber 9 g, Protein 20 g, SaturatedFat 2 g, Sodium 893 mg, Sugar 8 g, Fat 11 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
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
VEGAN PASTA E FAGIOLE
Rosemary, garlic, and smoked paprika lend depth of flavor to this thick, creamy, dreamy pasta-and-bean soup. Drizzle with olive oil and serve with a hunk of bread and you've got just about the coziest dinner ever!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 14
Steps:
- Set a large soup pot over medium-low heat. Add olive oil. When hot, add the onion. Saute until soft, about 8 minutes. Add garlic, rosemary, and smoked paprika. Saute, stirring constantly, for one more minute.
- Add TWO cans of beans to the pot, liquid included.
- Using an immersion blender, puree the mixture right in the pot (you can also puree in a blender and return the mixture to the pot).
- Drain the remaining can of beans and add to the pot, along with the broth, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to medium-high and bring to a gentle boil.
- Once boiling, add the pasta. Cook until al dente (the exact time depends on package directions - usually about 8 minutes).
- Taste, adding more salt and pepper if necessary.
- Ladle into bowls and top with a drizzle of olive oil, parmesan (for the non-vegans) or vegan parmesan if using, and a sprinkle of crushed red pepper flakes if desired. Don't forget the crusty bread served alongside!
TWIG'S PASTA FAGIOLI (PASTA FAZOOL)
This is my version of Pasta Fagioli that I came up with by taking bits of recipes and putting them together to make what pleased my palate. I'm quite pleased with the result. This is a very thick soup. You could easily add more stock if you want a thinner soup. Feel free to substitute the beans you like best.
Provided by Twiggyann
Categories Beans
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Heat olive oil in a large stock pot.
- Saute carrots, celery, garlic, and onion for 5 minutes or until tender.
- Add diced tomatoes and chicken stock.
- Add beans and remaining spices.
- Simmer for 60 minutes.
- During the last 20 minutes of cooking, add the macaroni.
- When serving, top with fresh grated parmesan cheese.
Nutrition Facts : Calories 243.8, Fat 4.6, SaturatedFat 0.9, Cholesterol 3.6, Sodium 292.9, Carbohydrate 38.4, Fiber 8.8, Sugar 5.8, Protein 13.3
Tips:
- Use dried beans: Dried beans are more flavorful and economical than canned beans. If you don't have time to soak them overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
- Sauté the vegetables: Sautéing the vegetables in olive oil before adding them to the soup helps to develop their flavor.
- Use a flavorful broth: The broth is the base of the soup, so it's important to use a flavorful one. You can use chicken broth, beef broth, or vegetable broth. If you're using canned broth, be sure to choose a low-sodium variety.
- Add the pasta last: The pasta will cook quickly, so it's important to add it to the soup last. This will prevent it from becoming overcooked.
- Season to taste: Be sure to taste the soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
Conclusion:
Pasta e Fagioli is a delicious and hearty soup that is perfect for a cold winter day. It's also a great way to use up leftover pasta and beans. The soup is easy to make and can be tailored to your own taste preferences. Whether you like it thick or thin, spicy or mild, there's a Pasta e Fagioli recipe out there for you. So next time you're looking for a comforting and flavorful soup, give Pasta e Fagioli a try.
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