How To Make Pasta Fasul

Pasta Fazul

When the stars make you salivate over something as delicious as spaghetti fazul, you’ve found your match. What a fantastic dish, and it’s so simple! On the interior, the cannellini beans have a texture similar to mashed potatoes. When it came to the parmesan, we went a little overboard. Extra tomatoes (and spice) when you add them, as well as crushing some of the beans halfway through, assist to transform the dish into a sauce. This dish is one of my favorites since it reminds me of my mother’s monthly spaghetti fazul from my childhood.

I did make some modifications, such as using one large can of whole peeled tomatoes with all of the liquid instead of two small cans.

I used 1 tablespoon each of parsley, basil, and oregano, and 1 teaspoon each of basil and oregano.

Continue readingDelicious!

1. The recipe itself is excellent, I must say.
2. It imparts a pleasant texture to the noodles as well as a pleasant flavor.
3. Several times, in fact.
4. There was no liquid until the very end, when we ended up mixing the entire tomatoes with water and tomato sauce to get a smooth consistency.
5. After making all of these adjustments, the soup turned out fantastic!
6. However, I did make a few minor changes.
7. 1 can chicken broth and the juice of 1/2 a lemon are all you need to make this dish.

I omitted the cheese and let it to be an optional extra at the meal.

I followed the recipe to the letter – no substitutions or alterations were made.

In my household, I have three meat eaters and one vegetarian who all appreciated this supper.

It’s more of a side dish than a main entrée, to be honest with you.

Because of the other reviewer’s complaints about the recipe being dry, I doubled it and used one large (25 oz?) can of chopped tomatoes and one smaller can of simply tomatoe sauce instead of the original.

The ease with which this dish was prepared, as well as the flavor, were both outstanding.

A keeper in our household, where beans appear to be a ‘terrain of agreement’ for both a vegetarian and a self-described carnivore, this meal is destined to become a family favorite.

However, the sauce is delicious just as it is.

Pasta Fazool Recipe

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Directions

• 1. In a large saucepan, sauté the pancetta in the olive oil over moderately high heat, turning periodically until the fat is rendered, about 5 minutes. 2. Transfer the pancetta to a plate and set aside. Cook, turning periodically, for about 7 minutes, or until the onion has cooked and the salt has been generously sprinkled on top. Cook, stirring constantly, for approximately 2 minutes, or until the garlic, oregano, and crushed red pepper are aromatic. Advertisement
• Step 2
• Pour the wine into a saucepan and simmer over moderately high heat until almost completely absorbed, about 2 minutes. Advertisement
• Bring the chicken stock and tomatoes to a boil over high heat, stirring constantly. Stir in the pasta and cook, turning periodically, over medium heat until the pasta is al dente, approximately 10 minutes. Continue to cook for another 5 minutes after adding the beans. Add salt and pepper to taste
• Step 3: Ladle the soup into dishes and garnish with shredded cheese, torn basil, and crusty bread

Make Ahead

The soup can be stored in the refrigerator overnight. Reheat over low heat, stirring constantly, until the soup is no longer thick.

Pasta fasul – The comfort stew of my childhood

Growing up, we referred to it as “pasta fasul.” When the weather became cold in the autumn and downright frigid in the winter, this hearty and cozy thick stew was a staple on our dinner table every night. Now that the fall weather has arrived in Los Angeles, I decided to make a bowl of tomato soup using the rest of the tomatoes I had from the summer (You have to love L.A., picking tomatoes in October). The fact that “pasta fasul” is not the proper Italian term for this stew didn’t dawn on me until after I had left the nest.

In reality, the word “pasta fasul” is an Americanization of the Neapolitan dialect name “pasta e fasule,” which means “pasta with fasule.” As a result, it is well-known as a result of Dean Martin’s hit song “That’s Amore,” which contains the lyric “When the stars make you dream, exactly like pasta fazool, that’s amore.” Maria Egotalmo had a thing for guys in uniform, and she had a thing for them.

Cannellini beans and short pasta are the major components in this recipe, which is simple to prepare and may be eaten for several days due to its stick-to-your-ribs nature.

Now, before I launch into World War III over this recipe, I’d want to point out several techniques I use that may be different from other variations.

• It’s impossible to go wrong with pork fat, which is why I use pancetta as a flavoring component. If you don’t have access to fresh tomatoes, excellent quality canned whole tomatoes (crushed) are a good substitute
• Simply reserve the liquid for another reason. Cannellini beans are used in this dish, while borlotti beans are also commonly used (but are more difficult to come by)
• As a child, my grandmother would make do with any short pasta she could find, including spaghetti cut into small pieces, but I prefer ditalini (as shown in the photo)
• The pasta is cooked in the bean broth from beginning to end, allowing it to absorb the starch from the beans. Other recipes might call for you to partially cook the pasta separately and then combine it at the end

Ingredients in the main dishEnjoy! Print

Description

Start this recipe a day ahead of time to make it easier to prepare the beans.

• 1/2 pound dried cannellini or borlotti beans
• 3 rosemary sprigs, 1 whole and 2 leaves trimmed and cut
• 1/2 pound dried cannellini or borlotti beans
• 1/2 pound dried cannellini or borlotti beans 1 bay leaf (optional)
• Extra virgin olive oil
• Extra virgin olive oil 1/2 cup diced pancetta
• A pinch of red pepper flakes
• 1 medium onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, chopped
• 1 medium tomato, diced
• 1/4 pound pancetta diced
• Six to eight tiny fresh tomatoes, rough chopped, or two canned plum tomatoes, crushed
• The remaining tomatoes and liquid will be utilized for another purpose. Fresh oregano and parsley (about 1 tsp. fresh oregano and 1 tsp. fresh parsley) to taste
• A quarter-pound of ditalini pasta (or another little noodle type)
• Parmesan cheese rind
• Parmesan cheese grated

1. Put the beans in a jar with a tight-fitting cover. Allow to soak overnight at room temperature in twice as much water as the volume of the beans
2. The next day, drain and rinse the beans thoroughly again. Place them in a heavy-bottomed saucepan with the rosemary sprig and bay leaf and bring to a boil. Pour in twice as much water as the amount of beans you’re cooking. Cover with a cover and bring to a boil, then lower to a low simmer with the top slightly ajar. Cook for 1-1/2 hours on low heat. Remove the pan from the heat and set it aside to cool in the cooking liquid
3. Remove the rosemary sprig and bay leaf that are still attached to the dish. Colander-drain the beans, retaining the cooking liquid (this is the secret sauce! )
4. Clean and dry the same heavy-bottomed pot that you used earlier. Place the saucepan over medium-low heat and drizzle in a little amount of extra virgin olive oil to taste. Add the pancetta and a sprinkle of red pepper flakes and heat, turning constantly, until the pork is slightly browned
5. Add the chopped onions and a bit of salt and simmer until the onions are translucent. Cook, stirring constantly, until the onions are tender. To expedite the process, cover the pot and cook on medium heat, taking careful not to brown or scorch the onions. Add the garlic, chopped rosemary, chopped celery, and another sprinkle of salt to taste. Make until the celery is tender and the garlic has released its scent before adding the diced tomatoes and stirring constantly until everything is well-combined. Pour in the drained beans and most of the cooking liquid, reserving about 1/4 cup, and stir well. Cover the saucepan and simmer, lifting the lid regularly to stir, until the tomatoes have fallen apart and combined with the pancetta and vegetables to form a thick sauce. Combine the parmesan rind, parsley, and oregano in a mixing bowl. Bring the mixture to a boil, then decrease the heat to a simmer. Cook for around 30 minutes, adding the conserved bean liquid if the mixture gets too solid throughout the process. At this stage, you should taste the liquid because it will be the cooking liquid for the pasta later on. It should be salty to the degree that you prefer. Discard the parmesan rind
6. Bring the sauce to a boil, then add the pasta
7. Season with salt and pepper. Toss the pasta often in the liquid during cooking to prevent it from sticking. Cook for the amount of time specified on the box. Pay careful attention to the corners of the pot
8. They need to be cleaned thoroughly. Remove from the fire and set aside for half an hour to cool. The macaroni will absorb the majority of the leftover cooking liquid, and you may need to add a little more water to loosen the stew up a little. Sprinkle a sprinkle of grated Parmesan cheese over the top and serve hot or at room temperature.

Reader Interactions

Pappardelle Fazool (also known as Pasta e Fasul in Naples) is a staple of the Neapolitan cuisine. This dish, which was developed to feed the lowest members of the community, is highly flavorful and historically significant: Originally from the Roman Empire, it has undergone several modifications throughout the years as new ingredients from Asia and the Americas have been included to the recipe. Every family in Naples has their own recipe, with some variations, and the variations might lead to disagreements.

In the event that you enjoy this dish, please click here to leave a remark and rate it 5 stars.

ORIGIN OF PASTA FAZOOL

Pasta Fazool (also known as Pasta e Fasul in the Neapolitan dialect) is one of the most popular cream soups in the Neapolitan cuisine, second only toPasta e Patate in terms of popularity. This recipe has an old history and is derived from the bean and grain soups that were popular throughout the Roman Empire. There were two distinct types of food in historical Naples: one for the wealthy and aristocrats, and another for the working class. Because the Pasta e Fasul was considered a recipe for the common people, the Chefs of the Noble families did not prepare it for them.

The earliest known recipe for a Neapolitan bean soup was published in 1837 in Ippolito Cavalcanti’s cookbook, “La Cucina Teorico-Pratica,” and it was authored by Ippolito Cavalcanti.

The famed culinary criticJeanne Carola Francesconi published a variant of Pasta e Fasul in her book “Cucina Napoletana” (1965), which is quite similar to the present dish.

CANNELLINI VS BORLOTTI BEANS

The origins of the Italian Bean Soup date back thousands of years. Because black eye peas were the only beans available throughout the Roman Empire’s reign, it was normal practice to create this dish with them, which were imported from West Africa at the time. As we know it now, the discovery of America is responsible for the development of the Beans and Pasta Soup, and the importing of American beans has been underway since the early years of the XVI Century. After introducing the new beans in Tuscany and the Papal States, the Pope Clement VII (born Giulio de’ Medici) sent them to Veneto where the canon Pietro Valeriano established a bean plantation in the area near Belluno, which is still active today.

Cannellini and Borlotti beans are the most commonly used bean kinds in the preparation of Pasta Fazool.

Cannellini beans have a more delicate flavor and are more creamy in texture.

It is preferable to use stronger herbs such as oregano or tomato paste with the Borlotti beans because of their savory flavor.

HERBS AND SPICES

Pasta Fazool is usually made with three major herbs: oregano, parsley, and bay leaf, which can be used individually or in combination. I agree that parsley should be used with white Cannellini beans and oregano should be used with Borlotti beans. When combined with both bean kinds, the bay leaf is a winning combination.

TOMATO PUREE AND CHERRY TOMATOES

To make Pasta Fazool, the most commonly used herbs are oregano, parsley, and bay leaf, which can all be used together or separately. Using parsley with white Cannellini beans and oregano with Borlotti beans is an excellent idea, and I endorse it wholeheartedly. When combined with both bean kinds, the bay leaf is quite delicious.

PROTEIN VARIATIONS

This delectable recipe has an exceedingly shaky history, which suggests that it was most likely created as a conventional vegan dish. The impoverished used to supplement the basic Pasta Fazool with whatever protein they could obtain, which was typically pig rinds, melted fat, or mussels. When it comes to the new wave of Neapolitan cuisine, the variant created by ChefPeppe Guida, who adds ‘nduja (Calabrian spreadable, salami) to his Pasta e Fasul, is particularly noteworthy.

WITCH SHAPE OF PASTA?

Traditionally, the Pasta e Fasul is cooked withPasta Mista (mixed pasta), which is referred to as Munuzzaglia in Neapolitan dialect. This combination of small pasta shapes is derived from the custom of using the leftovers from various pasta boxes to produce creamy soups such asPasta Fazool, Pasta e Patate, orPasta e Ceci (pasta with cheese).

Throughout the years, this practice has grown in popularity to the point where multiple pasta manufacturers have begun to producePasta Mista on a large scale.

BEANS: DRIED OR PRE-COOKED?

Dried beans are, without a doubt, the greatest choice. However, if you are short on time, you may try using canned beans that have already been cooked. Read the following instructions if you choose to use dried beans instead of fresh: First and foremost, rinse the beans under running water and transfer them to a glass or plastic bowl to set aside. After that, cover the beans with plenty of water and let them soak for at least 12 hours, but no more than 15 hours. Peel and chop one onion into quarters at this point.

When you use a slotted spoon to remove the foam that forms, particularly during the first few minutes of boiling, throw it away.

PASTA E FAZOOL TIPS AND SUGGESTIONS

DENSITY- The density of the Neapolitan Pasta e Fasul can vary slightly, but it is always creamy and thick, to the point where it is sometimes served on plates rather than in bowls! After a 5 to 15-minute resting period, the pasta e Fasul is served warm in order to achieve the desired density and flavor maturation. RESTING PERIOD The best pasta to use for this recipe isPasta Mista, which I previously stated as the best pasta to use for this recipe. If you are unable to locate this particular shape of Pasta (I purchased mine here), substitute a generic type of short pasta for the purpose.

In this situation, you have two choices.

The pasta will be overcooked in this case, but it will be full of flavor.

Just before serving, add the pasta to the re-heated soup and heat through.

CANNELLINI PASTA E FAZOOL RECIPE

Preparation time: 1 hour and 30 minutes Time allotted: 1 hour and 30 minutes

Ingredients

• A cannellini bean (or Great Northern bean, if you prefer) (350 g)
• 7 oz. Pasta Mista (or short form pasta, if you like) (200 g)
• A cannellini bean (or Great Northern bean, if you prefer)
• 3 tablespoons extra-virgin olive oil
• 1 bay leaf
• 1 tbsp fresh parsley, minced
• To taste table salt
• 1 dash chili pepper (alternatively, black pepper)
• 6 cherry tomatoes
• 1 carrot (75 g)
• 1 stalk celery (80 g)
• 6 tbsp extra-virgin olive oil
• 1 dash chili pepper (alternatively

Instructions

1. Peel the carrot, onion, and garlic, then chop them along with the celery stalk after they have been peeled. At this stage, place the veggies in a large saucepan with 3 tablespoons of olive oil, 1 bay leaf, a bit of salt, and a dash of cayenne pepper
2. Bring to a boil and simmer for 30 minutes. Then, cook over a medium temperature until the vegetables are tender and transparent.

BEANS AND CHERRY TOMATOES ARE INCLUDED.

1. When starting with dry beans, refer to the paragraph above under “Beans: dried or cooked?” Now, finely chop the cherry tomatoes and toss them into the saucepan with the pre-cooked beans
2. Season with salt and pepper. Toss everything together thoroughly, then pour in 1 cup of bean broth or water and cover the saucepan. Low and slow for about 1 hour, or until the beans are creamy
3. Add extra liquid if required throughout cooking.

1. Once the pasta is cooked, add it immediately to the bean soup and heat it through. Prior to beginning, prepare another pot filled with hot water for use. Pour 1 ladle of hot water into the beans pot, along with the pasta, and cook over medium heat, regularly tossing, especially in the first few minutes
2. Here comes the fun part: Add a ladle of water at a time, stirring constantly, until the pasta is properly cooked but the soup is still thick, not liquid

1. Finally, finish the Pasta Fazool by adding minced fresh parsley, 3 tablespoons extra-virgin olive oil, and a sprinkle of black pepper (optional), then whisking and let it rest for a few minutes before serving

Nutrition Information

1Amount per portion of food Calories398 21 g of total fat Three grams of saturated fat, zero grams of trans fat, and seventeen grams of unsaturated fat Cholesterol0mg Sodium169mg Carbohydrates42g Fiber7g Sugar3g Protein12g The writers and publishers of this site are not nutritionists or certified dietitians, and they do not provide nutritional advice. All of the content displayed and published on our blog is just for the purpose of providing general information. This information is offered as a courtesy and is simply a rough estimate of the time required.

You should not depend on this material as a substitute for professional medical advice, diagnosis, or treatment, nor should it be used to replace such advice, diagnosis, or treatment.

The authors and publishers of this site are not liable for any unpleasant reactions, impacts, or consequences that may occur as a result of the usage of any recipes or ideas contained within or linked to from this blog.

Under no circumstances will this blog or its proprietors be liable for any loss or harm that may arise as a consequence of your reliance on the nutritional information provided on this site. By accessing and using this blog and its material, you acknowledge and agree to these conditions.

BORLOTTI PASTA E FAZOOL RECIPE

Preparation time: 1 hour and 30 minutes Time allotted: 1 hour and 30 minutes

Ingredients

• 12 oz pre-cooked Borlotti beans (alternatively, Pinto beans) (350 g)
• 7 oz Pasta Mista (alternatively, short form pasta) (200 g)
• 12 oz pre-cooked Borlotti beans (alternatively, Pinto beans) (350 g)
• 4 cups tomato puree (225 g)
• 1 tsp double concentrated tomato paste
• 4 carrots (75 g)
• 4 stalks celery (80 g)
• 6 tablespoons extra-virgin olive oil
• 1 bay leaf
• 1 tsp dried oregano
• To taste table salt
• 4 tbsp extra-virgin olive oil 1 tsp. chile pepper (or, alternatively, black pepper)
• 1 tsp. cumin

Instructions

PUREE WITH SOFFRITTO AND TOMATO

1. Peel the carrot, onion, and garlic, then chop them along with the celery stalk after they have been peeled. Fill a large saucepan halfway with the veggies and add 3 tablespoons of olive oil, 1 bat leaf, a bit of salt, and a dash of cayenne pepper
2. Bring to a boil, then reduce to a simmer. Then, cook over a medium temperature until the vegetables are tender and transparent. At this time, add the double concentrated tomato paste and continue to sauté for a couple of minutes more. Afterwards, add the tomato puree and the dried oregano
3. Combine well. Continue to cook for another 10 minutes, stirring regularly.

1. When starting with dry beans, refer to the paragraph above under “Beans: dried or cooked?” Pour in the pre-cooked beans as well as the tomato sauce that you previously prepared into the pot
2. Mix well. Stir thoroughly, then pour in 1 cup of bean broth or water and cover the saucepan to keep it warm. Low and slow for about 1 hour, or until the beans are creamy
3. Add extra liquid if required throughout cooking.

1. Once the pasta is cooked, add it immediately to the bean soup and heat it through. Prior to beginning, prepare another pot filled with hot water for use. Pour 1 ladle of hot water into the beans pot, along with the pasta, and cook over medium heat, regularly tossing, especially in the first few minutes
2. Here comes the fun part: Add a ladle of water at a time, stirring constantly, until the pasta is properly cooked but the soup is still thick, not liquid

1. Finally, if desired, add a dash of black pepper and 3 tbsp of extra-virgin olive oil, mix well, and set aside for a few minutes before serving
2. Or

Nutrition Information

1Amount per portion of food Calories252 21 g of total fat 3 g of Saturated Fatty Acids Trans Fat0g is an abbreviation for Trans Fat0g. Unsaturated Fatty Acids17g Cholesterol0mg Sodium365mg Carbohydrates17g Fiber3g Sugar6g Protein3g The writers and publishers of this site are not nutritionists or certified dietitians, and they do not provide nutritional advice. All of the content displayed and published on our blog is just for the purpose of providing general information. This information is offered as a courtesy and is simply a rough estimate of the time required.

1. You should not depend on this material as a substitute for professional medical advice, diagnosis, or treatment, nor should it be used to replace such advice, diagnosis, or treatment.
2. The authors and publishers of this site are not liable for any unpleasant reactions, impacts, or consequences that may occur as a result of the usage of any recipes or ideas contained within or linked to from this blog.
3. By accessing and using this blog and its material, you acknowledge and agree to these conditions.
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Pasta e Fagioli (Italian Pasta and Beans)

Numerous delectable delicacies have been bestowed upon us by the Italians. Of course, I’ve been a fan of pizza and spaghetti for as long as I can remember, but I’ve only just discovered the delights of pasta and vegetables. Pasta e fagioli is an Italian phrase that translates as “pasta and beans.” Even though pasta and beans don’t seem particularly appetizing (unless you’re me), I can tell you that this hearty Italian stew is absolutely delectable. Pasta and beans are transformed into a substantial meal-in-a-bowl with the addition of aromatics, crushed tomatoes, fresh parsley, and Tuscan kale.

If you enjoy homemade minestrone soup, marinara sauce, lasagna, or baked ziti, I believe you’ll enjoy this stew as much as I do.

It tastes even better the next day.

I’m guessing you already have the majority of the items in your kitchen.

How to Make the Best Pasta e Fagioli

How do we transform ordinary components into something extraordinary?

This is where the trick lies in the process. You’ll find the complete recipe below, but here’s a quick synopsis with some more thinking behind it.

1. Cook the chopped onion, celery, and carrot in olive oil until they are soft, then set them aside. Despite the fact that we won’t cook them for long enough to produce a proper soffritto, they will serve as the foundation of flavor in this meal. Then we’ll add the garlic and cook it for just a few minutes to soften it (there’s nothing worse than burnt garlic flavor, and it’ll have plenty of time to continue cooking while we’re simmering the soup). Pour in one quart of vegetable broth along with several cups of water, and bring the mixture to a good simmer—I’m sure that boiling canned tomatoes transforms them from tinny to vibrant—then remove from heat. The water increases the volume without adding any more salt. However, I’m getting ahead of myself because we’ll be boiling the pasta in the liquid and will need lots of it. Bay leaves, dried oregano, and red pepper flakes will be added to the soup, and it will be cooked for ten minutes to bring it all together
2. I want to emphasize that the blending step is optional (and you can certainly skip it if you don’t have a blender), but—this step is what produces the luscious, creamy-yet-creamless texture you see here. Nothing more than scoop off a portion of the boiling liquid and combine it with a portion of the beans is required. It will change your soup, and you’ll be finished in no time. We’ll throw in the rest of the beans, along with the pasta, greens, and parsley. The soup will be cooked until the pasta and kale are soft
3. The next step, after removing it from the heat, is to season it with a tablespoon of fresh lemon juice and a tablespoon of olive oil. Taste it before and after (with caution!) and you’ll quickly see how much of a difference this makes

Watch How to Make Pasta e Fagioli

Pasta e ceci literally translates as “pasta with chickpeas.” This meal is identical to pasta e fagioli, with the exception that chickpeas are used expressly for the bean component. Cooking with chickpeas is a great way to experiment with new flavors.

Craving more soups?

If you like this dish, you’ll probably like these as well:

• In case you like this dish, you’ll probably like these other recipes as well:

In the comments section, please let me know how your pasta and vegetables turn out. I’m always delighted to get your correspondence. Print

Pasta e Fagioli (Italian Pasta and Beans)

• Author:
• Approximately 20 minutes of prep time, 40 minutes of cooking time, and 1 hour total time. Yield: 6 bowls1 x Stovetop stew in the category of stews
• Italian cuisine in the method of cooking.

4.9 stars out of 290 reviews Pasta e fagioli is an Italian phrase that translates as “pasta and beans.” However, this dish is much more than that! This delicious vegetarian stew is bursting with tempting fresh flavor that will have you begging for more. It’s also vegan if you don’t top it with cheese, which is what I did. This recipe makes enough soup for 6 bowls or 8 cups. Scale

Ingredients

• Split 4 tablespoons extra-virgin olive oil medium-large yellow onion, finely chopped
• 1 medium-large yellow onion, finely chopped
• 2 carrots, peeled and coarsely chopped after being cleansed
• Celery, coarsely chopped
• 1/4 teaspoon fine sea salt, divided
• 2 ribs celery peppercorns, freshly ground black, to taste
• 4 garlic cloves, crushed or minced
• 15 ounces crushed tomatoes*
• 4 cups vegetable broth
• 3 cups water
• 2 bay leaves
• 1 teaspoon dried oregano
• 14 teaspoon red pepper flakes (omit if you are sensitive to spice)
• 1 bay leaf 2 cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
• 2 cannellini beans, Great Northern beans, or chickpeas, rinsed and drained Cavatelli, ditalini, elbow, or tiny shell pasta of your choosing (about 4 ounces)
• Tuscan kale (tough ribs removed first), chard, collard greens
• 14 cup finely chopped Italian parsley
• 1 tablespoon freshly squeezed lemon juice (about a 12 medium lemon)
• 1 tablespoon finely chopped Italian parsley Optional garnishes include more chopped parsley, freshly ground black pepper, grated Parmesan cheese, or a small spray of olive oil.

Instructions

1. 4 tablespoons extra-virgin olive oil (divided)
2. Medium-large yellow onion, finely chopped
3. 1 medium-large red onion, finely chopped
4. Finely cut 2 carrots, which have been cleaned clean 34 teaspoon fine sea salt divided
5. 2 ribs celery, coarsely chopped peppercorns, freshly ground black, to taste Garlic, crushed or minced, 4 cloves 15 ounces crushed tomatoes*
6. 4 cups vegetable broth
7. 3 cups water
8. 2 bay leaves
9. 1 teaspoon dried oregano
10. 14 teaspoon red pepper flakes (omit if you are sensitive to heat)
11. 1 bay leaf cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
12. 2 cannellini beans, Great Northern beans, or chickpeas, rinsed and drained
13. Cavatelli, ditalini, elbow, or tiny shell pasta of your choosing (about 4 ounces) Italian parsley
14. 14 cup finely chopped Italian parsley
15. 1 tablespoon fresh lemon juice (about a 12 medium lemon)
16. 2 cups chopped Tuscan kale (tough ribs removed first), chard, or collard greens
17. Optional garnishes include: more chopped parsley, freshly ground black pepper, grated Parmesan cheese, or a small spray of olive oil.

Notes

Recipe modified from my minestrone recipe, with thanks toBon Appétit (and their comments area!) for the inspiration. *Tomatoes that we recommend: In this recipe, I used Muir Glen tomatoes, and because they don’t sell plain, I used their fire-roasted crushed tomatoes instead. Make it gluten-free by following these steps: Making gluten-free noodles from a tiny, robust grain such as maize and quinoa is simple. Make it dairy-free/vegan by following these steps: Don’t forget to leave out the cheese.

For those who don’t have access to a stand blender, you may use an immersion blender to thoroughly combine (but not completely) a part of the liquid with the beans in a separate (heat-safe) container.

Your soup will be a little chunkier and less creamy than usual, but it will still be delicious.

▸ Nutrition Information

The information displayed is based on an estimate supplied by a nutrition calculator on the internet. It should not be construed as a substitute for the advice of a licensed professional nutritionist. You can find our complete nutritional disclosure here.

Reader Interactions

This post may include affiliate links, which will not affect your purchase price but will allow the author to earn a profit. Policy on Complete and Complete Disclosure. A delicious one-pot supper that is really simple to prepare! Pasta Fazool is a nutritious comfort dish that will satisfy the entire family using ingredients that are readily available! Photos and step-by-step directions are provided below! This hearty Italian soup is a family favorite in my house no matter what time of year it is.

It’s one of my favorite dinners to prepare ahead of time and freeze, so that on hectic nights, I can rely on what I call “frozen assets,” which are meals that can be reheated.

• This recipe calls for items that are often found in the pantry and refrigerator. This recipe makes a LOT of food, which is ideal for feeding big groups of people or preparing leftovers or lunches. This meal, which is packed with veggies and beans, is extremely filling and tasty
• And

Do you enjoy a hearty bowl of comfort food? Try this DELICIOUS HomemadeChicken Noodle Soup or this YUMMYWhite Chicken Chili for a delicious meal. What is Pasta Fazool and how does it work? In simple terms, it is a rustic hearty soup made with pasta and beans that is served over rice. In what ways are Pasta Fazool and Pasta Fagioli different from one another. It’s really simple. Pasta Fazool is the name in the United States, while Pasta Fagioli is the name in the rest of the world! Pasta Fagioli is served with a variety of side dishes.

In addition, I like to sprinkle a little parmesan cheese on top of the dish.

To avoid all of that, scroll down to the recipe card at the bottom of the post and click on it. The complete list of ingredients and their respective proportions may be found on the printable recipe card provided below.

• Olive Oil is a kind of oil that comes from the olive tree. This is something we utilize twice. It is necessary to cook the ground beef first, followed by the vegetables
• Ground Beef I cook using ground beef or sausage, and occasionally both. Onion, carrots, and celery are all good choices. It doesn’t matter if your carrots are smaller than mine, if your celery is larger, or if you only have a giant onion, just make sure you have equal amounts of everything. Garlic. a little amount of freshly minced fresh garlic
• Tomato Sauce is a type of sauce made from tomatoes. In various areas of the globe, it is also referred to as passata or tomato puree
• Chicken Stock. Alternatively, chicken broth, vegetable broth, or diced tomatoes can be used. I use fire-roasted tomatoes for a somewhat smokey flavor, which I find appealing. However, ordinary is good as well
• There is no need to drain
• Italian Seasoning. Whether you make it yourself or buy it at the supermarket, Pasta. To make this dish, any little pasta would suffice
• However, I use small salad shells or ditalini pasta. Orzo is also employed. Beans. Red kidney beans and white beans (cannellini or great northern beans) are among the ingredients I utilize.

Olive Oil is a type of oil that is produced by pressing olives. This is something that we utilize twice throughout the book. Grounded Beef must be cooked first, followed by the vegetables; Ground Beef I cook with ground beef or sausage, and occasionally both; Onion, carrots, and celery are some of the vegetables you may prepare. It doesn’t matter whether your carrots are smaller than average, if your celery is larger, or if you only have a giant onion, just make sure you have equal amounts of everything.

1. finely minced fresh garlic is used in this dish.
2. Stock made from chicken and tomatoes; in certain areas of the globe, this is referred to as passata or tomato puree.
3. For a somewhat smokey flavor, I use fire-roasted tomatoes.
4. Whether you make it yourself or buy it, it is delicious.
5. I like to use little salad shells or ditalini pasta for this, but you may use any small pasta that you like.
6. Beans.

Kylee’s Notes

Recipes for Using Up Leftovers Refrigerate for up to 4 days after storing in a covered container at room temperature. Continue to reheat until the food is boiling hot! Substitutions/Additions If you want a little spice, a pinch or two of crushed red pepper can do the trick.

Freezing instructions

This dish may be made ahead of time and frozen. Fill airtight containers with the mixture, label them, and place them in the freezer. Reheat the dish in the microwave or on the stovetop. Recipes for More Soups

• Recipe can be prepared ahead of time and stored in the refrigerator. Fill airtight containers with the mixture, label them, and place them in the freezer for several hours. Microwave or cook on the stovetop to rewarm the dish. Recipes for More Soup

Do you want to give this dish a try? Make a note of it and save it to your favorite Pinterest boards. More wonderful recipes may be found on my Pinterest page. Prep:15minutes Cook:45minutes yield:6

• 3 tablespoons olive oil divided
• 1 pound ground beef or Italian sausage, casings removed
• 1 onion diced
• 2 carrots diced
• 2 celery stalks diced
• 5 cloves garlic minced
• 3 cups tomato sauce
• 4 cups chicken stock
• 15 ounces fire roasted tomatoes (do not drain)
• 3 tablespoons olive oil divided 1 tablespoon Italian seasoning
• 1 cup uncooked spaghetti I make use of ditalini. 15 ounces drained and washed red kidney beans
• 15 ounces drained and rinsed cannellini beans 1/2 teaspoon salt
• 14 teaspoon pepper
• 14 cup coarsely chopped fresh parsley

• In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat until shimmering. Season with salt and pepper and heat, tossing periodically, until the meat is cooked through. Remove the meat from the saucepan and set it aside to drain the fat
• In a dutch oven, heat the remaining 2 tablespoons olive oil until shimmering. Cook until the onions, carrots, and celery are cooked, about 10 minutes. Cook for 30 seconds, stirring constantly, after which remove from heat. Pour in the chicken stock, tomato sauce, fire-roasted tomatoes, Italian spice, meat, and ditalini
• Stir well to combine the flavors. To bring the water to a boil, turn down the heat and cover the pot. Simmer for 15 minutes, stirring periodically, or until the veggies are soft and the pasta is cooked
• Cook for a few minutes to enable the kidney beans and cannellini beans to heat through before adding the other ingredients. Season with salt and pepper, then scatter the parsley over the top to finish

480 calories per serving (24 percent ) 60 g of carbohydrates (20 percent ) 36 g of protein (72 percent ) 11 g of fat (17 percent ) 3 g of saturated fat (19 percent ) Cholesterol: 52 milligrams (17 percent ) Sodium: 1012 milligrams (44 percent ) Potassium: 1580 milligrams (45 percent ) 13 g of dietary fiber (54 percent ) 12 g of sugar (13 percent ) Vitamin A: 5893 International Units (IU) (118 percent ) Vitamin C (14 milligrams) (17 percent ) Calcium: 153 milligrams (15 percent ) 8 milligrams of iron (44 percent )

Nutritional Disclaimer

Recipes posted and made on Kylee Cooks are only for the purpose of providing information. Kylee is not a registered dietitian or nutritionist. Kylee Cooks’ nutritional information has not been verified or approved by a dietitian or the Food and Drug Administration. Course: Soup with the main course American and Italian cuisines are available. This recipe was first published in April of 2020 and has been updated. The most recent revision was made in December of 2021.

AboutKylee

I am a New Zealander (a Kiwi) who was born and raised in New Zealand and currently resides in Phoenix, Arizona. The love of my life – a handsome American lad whom I met while touring the world – and I are blissfully married. I’m a mother of two wonderful little boys, and I enjoy all things red, rugby, cheesecake, and bacon. Mmmmm. Bacon.

Reader Interactions

I am a New Zealander (a Kiwi) who was born and raised in New Zealand and now resides in the Phoenix, Arizona area of the United States. I’m blissfully married to the love of my life — a handsome American lad whom I met while touring the world with my husband. Being the mother of two amazing little boys, I have a strong affinity for everything involving red. I also enjoy rugby, cheesecake, and bacon. Mmmmm. Bacon.

Olive Garden Pasta e Fagioli

8 servings per recipe 10 minutes are allotted for preparation. Preparation time: 20 minutes time allotted: 30 minutes Another deliciously substantial and comfortable meal that is incredibly simple and no-fuss, only it tastes 100x better than the original!

Ingredients:

• 1 cup ditalini pasta
• 2 tablespoons olive oil, divided
• 1 pound spicy Italian sausage, casing removed
• 3 cloves garlic, minced
• 1 medium-sized onion, chopped 3 carrots, peeled and chopped
• 2 celery stalks, diced
• 3 eggs, beaten
• 2 cans chopped tomatoes (1 (15-ounce) can tomato sauce
• 3 cups chicken broth
• 1 (16-ounce) can tomato sauce
• 1-tablespoon dried basil
• 1-tablespoon dried oregano
• 3/4-tablespoon dried thyme Taste and season with Kosher salt and freshly ground black pepper to your liking. 1 (15-ounce) can red kidney beans, drained and washed
• 1 (15-ounce) can Great Northern beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed

Directions:

1. Cook the pasta according to package directions in a large pot of boiling salted water
2. Drain thoroughly and put aside. In a large stockpot or Dutch oven, heat 1 tablespoon olive oil over medium heat until shimmering. Drain excess grease from the skillet and put aside the Italian sausage once it has been cooked until browned, around 3-5 minutes, making sure to crumble the sausage as it cooks. To the stockpot, add the remaining 1 tablespoon of oil. Combine the garlic, onion, carrots, and celery in a large mixing bowl. Cook, stirring regularly, for 3-4 minutes, or until the vegetables are soft. Using a hand blender or stand mixer, blend in the chicken broth with the tomato sauce and chopped tomatoes. Stir in the Italian sausage and 1 cup water until well combined
3. Season with salt and pepper to taste. Bring to a boil, then decrease heat to low and cook, covered, for 10-15 minutes, or until veggies are fork-tender. Stir in the pasta and beans until everything is hot. Serve as soon as possible

Did you Make This Recipe?

On Instagram, tag @damn delicious and use the hashtag damndelicious to share your creation. Nutritional Values Portion SizePer ContainerServings per Container 8Amount Per Serving (In Grams) Calories: 340.3Calories from fat: 87.3 percent of the daily recommended intake * Total fat 9.7 g (15 percent saturated fat) Saturated fat 2.7 g 14 percent trans fat (zero grams) Cholesterol17.0mg 6 percent Sodium (888.5 milligrams) Carbohydrates44.1g15 percent of total carbohydrate Sugars: 8.4g (34%) Dietary Fiber: 8.4g (34%) 7.3g 21.6 g of protein (43 percent) * 2,000 calorie diet is used to get the percent Daily Values.

Depending on your calorie requirements, your daily values may be greater or fewer than the recommended amounts.

How to make Pasta e Fagioli

How to Cook Pasta Fagioli” data-image-caption=”pasta fagioli” data-image-caption=”pasta fagioli” data-image-caption=”pasta fagioli” data-image-caption=”pasta fagioli” data-image-caption=”pasta fagioli” data-image-caption=”pasta fagioli” data-image-caption=”pasta fagioli” data-image-caption ssl=1 2560w,ssl=1 300w,ssl=1 1024w,ssl=1 768w, ssl=1 150 w, 480w, 1170w, 1280w, 1920w, ssl=1 2560w,ssl=1 300w, 1024w, 768w, ssl=1 150w, 600w, ssl=1 1536w, 2048w, ” data-lazy-sizes=”(max-width: 250px) 100vw, 250px” data-lazy-sizes=”(max-width: 250px) 100vw, 250px” The data-lazy-src attribute has the value “ssl=1 is-pending-load=1” It takes less than 45 minutes from start to finish to make pasta with fagioli, and it is very wonderful.

srcset=”data:image/gif;base64,R0lGODlhAQABAIAAAAAP/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7″> Introduction to the CoursePrinciples of the CoursePreliminary Course CuisineItalian

Ingredients

• Two 15.5 ounce cans of Pinto Beans (31 ounces) (880 gr) that haven’t yet been washed, one small onion diced, and two cloves of garlic minced 2 small celery stalks, chopped
• 2 small carrots, diced 1/2 teaspoon hot pepper flakes or 1 dried hot red pepper
• 3 tablespoons extra virgin olive oil
• 2 small carrots chopped
• 6 tablespoons or more chopped tomatoes (or 4 plum tomatoes chopped about 1/2 cup)
• A few sprigs fresh parsley
• 1/3 cup ditalini pasta per person (45 grams)
• 3 cups boiling water 1 tiny red onion (optional)
• Salt and pepper to taste

Instructions

• Bring 3 cups of water to a boil in a saucepan, then reduce the heat to low and set it to the side. In a medium-sized saucepan, heat the extra virgin olive oil and onion until the onion is translucent. Once it begins to sauté, add the garlic, carrots, celery, and hot pepper, and continue to cook until the vegetables are beautifully sautéed. Cook for a few minutes once you’ve added the tomatoes. Combine the beans and boiling water in a large mixing bowl. Ideally, the water level should be one inch over the beans. Cook for 15 minutes covered with a lid on top of the pan. The cocchiarella (wooden spoon) should be used to press the beans against the edge of the pot in order to break up some of the beans. This will result in complete creaminess. Make any necessary adjustments to the salt
• Then add the spaghetti and parsley. If it’s starting to dry out, add a little water, but don’t go overboard. You want to attain the optimal creaminess, thus this is a really critical step to do. Cook until the vegetables are soft. Prior to serving, allow it to sit for a few minutes. To serve, drizzle with olio Santo (recipe available on my channel) and garnish with sliced red onion, exactly as my nonno Mazzetto did
• Grazie
• Buon appetito

Video

Preferred termspasta, pasta fagioli, pasta fuzali, pasta fasul, pasta

Pasta Fazool Recipe

Featuring meaty Italian sausage, creamy white beans, plenty of vegetables, and a parmesan-infused broth that you’ll fall in love with, ourPasta Fazool Recipe is a crowd-pleaser!

We add a handful of healthy kale and top this simple soup with as much parmesan cheese as our hearts wish before serving.

Pasta Fazool Recipe

The season of autumn has here, and we’re welcoming it with our Pasta Fazool, which is both tasty and rustic. Despite its simplicity, this white bean and pasta stew is one of those traditional Italian meals that will always remind me of simpler times when all you needed to cook with was a few simple ingredients and a wood-burning stove. Not to mention the image of a sweet little grandmother churning this till it’s irresistibly creamy and spooning it into charmingly imperfect handcrafted bowls.

However, because we are living in current times, there are a few contemporary components strewn among the base of white beans, garlic, carrots, celery, and pasta, as well as some fresh herbs.

The parmesan cheese rind, on the other hand, is what gives our pasta fazool its nutty taste and an additional boost of creaminess.

In spite of the fact that we’ll be adding a LOT of cheese towards the end,

But wait is pasta fazool and fagioli the same thing?

In a technical sense, absolutely. Pasta Fazool is the Americanized form of pasta fagioli, and that’s what we’re going to refer to it as here on the blog. Because, as I previously stated, I am not an authority on Italian cuisine that has been passed down through centuries. Although this is our rendition of the Italian classic, it may not appear to be identical to the original.

Ingredients in Pasta Fazool

Sausage. My children enjoy spicy foods, so we incorporated a sweet Italian sausage into our pasta fazool. Three links of ham were purchased at the deli counter, and I squeezed all of the flesh out of the casings. You may also use mild, spicy, or even turkey Italian sausage in place of the regular sausage. Aromatics. The aromatics are straightforward – a small amount of onion, carrot, celery, and garlic are added. I prefer to dice them into around 1/8-inch pieces. Ideally, everything should be around the same height and width as well.

1. Fresh thyme is one of my favorite spices to cook with since it has a woodsy flavor while yet being crisp and fresh.
2. White beans are a kind of bean that is white in color.
3. We make use of two cans.
4. Tomatillos de conserve.
5. If you don’t want to use whole tomatoes, you might substitute tomato puree instead.
6. When dealing with tomatoes, I frequently include tomato paste into sauces and stews.
7. Broth made from chicken.
8. The rind of parmesan cheese.
9. Remove the rind and add it to the soup; the remaining rind will be used to decorate the pasta fazool later in the meal.
10. In this One-Pot Creamy Tomato Pasta Sauce and Meatballs, it’s a popular ingredient.) Pasta.

You could use any little pasta for this dish, but ditalini — a small tube-shaped pasta – is the traditional way to make pasta fazool. Greens with a lot of leaves. We’ve used kale in this recipe, but any leafy green would suffice.

Let’s make pasta fazool!

Prepare the sausage. A small amount of olive oil should be added to a big skillet. Sausage should be cooked until it is brown, breaking it up with a wooden spoon while it cooks. Toss in the aromatics. As soon as the sausage is done, add the carrots, onion, celery, and garlic to the pan along with a pinch of salt and pepper. You just need to sauté the vegetables for about two minutes since we want them to have a little bit of bite to them at the conclusion of the process. Everything should be thrown in.

• Bring everything to a boil, then decrease the heat to a low simmer for 30 minutes.
• Prepare the pasta.
• Add in the greens and mix well.
• Season with salt and pepper to your liking.
• Garnish with fresh thyme and a generous amount of freshly grated parmesan, to taste.

Can I make this ahead of time?

Absolutely! This is really becoming better the longer it is left to sit. Just bear in mind that you will need to add additional stock and that I would only boil the noodles until they are just UNDER aldente in the end result. Given that there is pasta in the pasta fazool, it has a propensity to absorb the whole amount of liquid the longer it is left to sit. Here’s what I’d do in your situation:

• Make it all the way through adding the pasta, cooking the pasta until it is slightly under al dente, and then removing it from the heat to cool
• Add another cup of broth and place in the refrigerator until you’re ready to use it. If I’m serving it within a day or two, I’ll just keep it in the pot it was cooked in and store it in the refrigerator. Immediately before serving, bring the soup to a boil, decrease the heat to a simmer, and stir in the kale. Simmer until kale is wilted and pasta is al dente, about 10 to 15 minutes. Follow the instructions

Substitutions and Tips and Tricks for Recipe Success

• If you like, you may replace the sausage with bacon, pancetta, or turkey Italian sausage instead
• Leaving out the sausage and substituting vegetable stock for the chicken stock will make this pasta fazool vegetarian. It will continue to be DELICIOUS. Remember to massage the kale before cutting it and putting it to the pasta fazool to prevent it from becoming bitter. Using this method will assist in releasing any bitterness from the kale. Ditalini can be substituted with any little pasta of your choice – soup shells and/or orzo are two of my favorites. In fact, if I had any white wine on hand, I probably would have done it as well
• If you happen to have some, feel free to do so as well. In the event that you do not wish to spend the money on parmigiano reggiano, you can purchase an aged parmesan and utilize the rind of it
• Due to the fact that this is a THICK stew, it is important to stir the stew regularly while it is boiling to avoid it adhering to the bottom of the pot.

For more hearty stews and soups, don’t miss these favorites!

• In addition to being delicious, this Cheesy Chicken Enchilada Soup with Tortellini is also really easy to prepare on hectic weeknights. Another warm and comforting fall dish is Italian Minestrone with Chicken Meatballs. Toss a traditional minestrone with robust, tender chicken meatballs for a substantial, satisfying meal. With conventional chicken noodle soup, you can’t go wrong, but our version is creamy and loaded with an ingredient we can’t seem to get enough of

Pasta Fazool Recipe

Featuring meaty Italian sausage, creamy white beans, plenty of vegetables, and a parmesan-infused broth that you’ll fall in love with, ourPasta Fazool Recipe is a crowd-pleaser! A handful of healthy kale is added to this simple soup, which is then topped with as much parmesan cheese as your heart desires. Preparation time: 5 minutes Cooking Time: 30 min. Time allotted: 35 minutes Servings6people Calories407kcal

• 2 tablespoons olive oil
• 3 sweet, mild, or spicy Italian sausage links, separated from casings (you may alternatively use 1/2 pound bulk sausage)
• 2 tablespoons lemon juice 6 sprigs fresh thyme
• 1/4 cup chopped onion
• 3 big garlic cloves, crushed
• 3/4 cup diced carrot
• 1/2 cup diced celery
• 3/4 cup diced celery
• 1/4 cup sliced onion cannellini beans, rinsed and drained
• 1 tablespoon tomato paste
• 14.5oz can chopped tomatoes with basil and garlic
• 2 – 14.5oz cans cannellini beans, rinsed and drained 1/4 cupkosher salt
• 1 tspkosher peppercorns (optional)
• 1 1/2 cups ditalini or other tiny pasta form
• 1 cup packed kale, coarsely diced, more parmesan cheese for decoration
• Crusty bread to use as a dipping vehicle

1. Preheat a big skilet over a medium heat until it is hot. Pour in the olive oil. Once the oil is heated, remove the pan from the heat. Remove the sausage from the casings and add it to the pot. Allow the sausage to brown before breaking it up into tiny pieces with a wooden spoon. Once the sausage has browned, decrease the heat to medium low and add the onion, garlic, carrot, and celery. Using a whisk, mix all of the ingredients. Season with a pinch of salt and freshly ground pepper. Cook for 1-2 minutes, or until the sausage is completely covered and the potatoes are just just softened. Gently mash approximately 1/4 of the white beans with a fork until they are smooth. To the vegetables, add thyme, white beans, canned tomatoes, tomato paste, canned tomatoes, 3 3/4 cups chicken stock, 1 teaspoon salt, and the rind of a parmesan cheese. Bring the mixture to a boil, then decrease the heat to a simmer. Simmer for 7-8 minutes, or until the white beans begin to soften and the broth begins to thicken. Stir halfway through
2. Add the spaghetti and mix well. Continue to cook until the pasta is al dente, about 5 minutes more. Stir the pasta and vegetables every minute or so to keep them from sticking to the bottom of the saucepan. If you leave it alone for too long, it will get sticky due to its thickness. If the stew is too thick, thin it up with the remaining 1/4 cup chicken broth (or more). Stir in the greens and season with salt and pepper to taste. Stir until the spinach has wilted, which should take 30 seconds to a minute. Then take out the thyme sprigs (if there are any leaves remaining, pluck them off and put them back into the stew) and the parmesan cheese rind and set them aside. Season with salt and pepper to taste, then top with a generous amount of grated parmesan cheese. Serve with crusty bread to mop up the sauce.

Nutritional Values Ingredients for Pasta Fazool RecipeAmounts Per Serving (1 serving) Calories407 Calories from fat account for 108 percent of the daily recommended intake. 12g18 percent of total fat 4g25 percent of total fat Cholesterol 43 mg Sodium is included in 14 percent (980mg). The following percentages: 43 percent Potassium541mg15 percent Carbohydrates51g17 percent 7g29 percent of the total fiber Sugar 44% of total protein 19% of total protein 38 percent of the population Vitamin A, 3995 International Units (IU).

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