Best 2 Twigs Pasta Fagioli Pasta Fazool Recipes

Pasta e Fagioli, or Pasta Fazool, is a hearty and flavorful Italian soup made with pasta, beans, and vegetables. It is a classic dish that is often served as a main course or a side dish. There are many different variations of Pasta e Fagioli, but the basic ingredients are always the same. Pasta e Fagioli is a versatile dish that can be made with a variety of different ingredients. The most common type of pasta used is small, such as ditalini or elbow macaroni, but any type of pasta can be used. The most common type of bean used is cannellini beans, but other types of beans, such as kidney beans or black beans, can also be used. The vegetables that are typically used in Pasta e Fagioli are carrots, celery, and onions, but other vegetables, such as tomatoes, zucchini, or spinach, can also be added. Pasta e Fagioli is a delicious and easy-to-make dish that is perfect for a weeknight meal. It can be made in under an hour, and it is a great way to use up leftover pasta and beans. There are many different recipes for Pasta e Fagioli, so you can find one that suits your taste.

Here are our top 2 tried and tested recipes!

PASTA FAZOOL (PASTA E FAGIOLI)

Pasta Fazool (Pasta e Fagioli) image

This classic Italian-American comfort food works with any kind of sausage, but I like the fennel and anise flavors of sweet Italian sausage with the beans--it's a hearty soup that's fast and easy to put together.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 35m

Yield 2

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
12 ounces sweet bulk Italian sausage
1 stalk celery, diced
½ yellow onion, chopped
¾ cup dry elbow macaroni
¼ cup tomato paste
3 cups chicken broth, or more as needed, divided
Salt and freshly ground black pepper to taste
¼ teaspoon crushed red pepper flakes, or to taste
¼ teaspoon dried oregano
3 cups chopped Swiss chard
1 (15 ounce) can cannellini (white kidney) beans, drained
¼ cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste

Steps:

Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.
Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.
Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.

Nutrition Facts : Calories 887.6 calories, Carbohydrate 77.3 g, Cholesterol 83.7 mg, Fat 43.8 g, Fiber 12.5 g, Protein 43.8 g, SaturatedFat 13.9 g, Sodium 4199.5 mg, Sugar 10 g

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

Tips for Making Pasta Fagioli:

Use a variety of beans. This will give your soup a more complex flavor and texture. Some good options include cannellini beans, great northern beans, and kidney beans.
Don't be afraid to add vegetables. Vegetables like carrots, celery, and onions are a great way to add flavor and nutrition to your soup. You can also add other vegetables, such as spinach, kale, or zucchini.
Use a flavorful broth. The broth is the base of your soup, so it's important to use a flavorful one. You can use chicken broth, vegetable broth, or beef broth. You can also make your own broth by simmering bones and vegetables in water.
Season your soup to taste. Pasta fagioli should be flavorful, but not too salty. Start by adding a small amount of salt and pepper, then taste your soup and adjust the seasonings as needed.
Serve with a side of bread or salad. Pasta fagioli is a hearty soup, so it's perfect for a cold day. Serve it with a side of bread or salad to make a complete meal.

Conclusion:

Pasta fagioli is a delicious and easy-to-make soup that is perfect for a cold day. It's also a great way to use up leftover pasta and beans. With a few simple ingredients and a little bit of time, you can make a delicious and hearty soup that the whole family will enjoy.