Best 7 Classic Italian Pasta E Fagioli Recipes

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AUTHENTIC PASTA E FAGIOLI



Authentic Pasta e Fagioli image

This traditional recipe for Pasta e Fagioli (pasta fazool) is simple comfort food at its finest (and nutritious to boot).

Provided by Kate

Categories     Main Course

Time 40m

Number Of Ingredients 13

3 15 oz cans cannellini beans
1/4 cup extra virgin olive oil
1/2 medium onion (chopped)
2 cloves garlic (chopped)
4 oz pancetta or approx 4 slices bacon (diced)
2 tsp minced fresh rosemary
3 cups beef broth
3 cups chicken broth
1 cup crushed tomatoes
1 3/4 cups small pasta shells (uncooked)
1 tsp kosher salt
crushed red pepper flakes (optional)
parmesan cheese (optional)

Steps:

  • Drain ONE can of beans, and set aside.
  • In a large soup pot, heat olive oil. Add onion and pancetta and saute until onions are golden, about 5 minutes. Add garlic and rosemary and saute about 4 additional minutes.
  • Transfer sauteed ingredients to a blender or food processor and add the two other cans of beans (liquid included). Puree until smooth.
  • Add the pureed mixture back into the pot, along with the drained beans, the chicken and beef broth, salt, and crushed tomatoes. Bring to a boil.
  • Once boiling, add the pasta and cook until al dente, stirring occasionally to prevent sticking.
  • Once the pasta is cooked, remove from heat.
  • Taste, and add more salt if necessary.
  • Serve, topped with red pepper flakes and parmesan cheese, if you like.

Nutrition Facts : Calories 548 kcal, Carbohydrate 72 g, Protein 25 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 2532 mg, Fiber 14 g, Sugar 3 g, ServingSize 1 serving

PASTA E FAGIOLI (ITALIAN PASTA AND BEANS)



Pasta e Fagioli (Italian Pasta and Beans) image

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

4 tablespoons extra-virgin olive oil, divided
1 medium-to-large yellow onion, finely chopped
2 carrots, scrubbed clean, finely chopped
2 ribs celery, finely chopped
3/4 teaspoon fine sea salt, divided
Freshly ground black pepper, to taste
4 cloves garlic, pressed or minced
1 can (15 ounces) crushed tomatoes*
4 cups vegetable broth
3 cups water
2 bay leaves
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes, omit if sensitive to spice
2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
1 cup (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta of choice
2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard greens
1/4 cup finely chopped Italian parsley
1 tablespoon fresh lemon juice (about 1/2 medium lemon)
Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil

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 SOUP



Pasta e Fagioli Soup image

A classic Italian soup, Pasta e Fagioli is a satisfying dish that will warm your body and your soul! Pasta, beans, pancetta and veggies are embraced by a flavorful tomato broth, making this soup a meal in itself.

Provided by Olivia Mesquita

Categories     Soups and Stews

Time 1h35m

Number Of Ingredients 18

8 ounces about 1 1/4 cups dry cranberry beans (see notes)
2 bay leaves
About 4 cups chicken broth
1 tablespoon olive oil
4 ounces pancetta (diced)
1 medium onion (chopped)
1 leek (rinsed and chopped (white and light green parts only))
2 carrots (peeled and finely diced)
2 celery stalks (finely diced)
4 cloves garlic (minced)
A few sprigs of thyme (leaves only)
1 14oz can crushed tomatoes (preferably San Marzano)
1 tablespoon tomato paste
1 parmesan rind
Salt and freshly ground black pepper (to taste)
1 1/2 cups ditalini pasta
1 cup freshly grated parmesan cheese
1/4 cup basil leaves (thinly sliced)

Steps:

  • In a large heavy-bottomed pot or Dutch Oven, combine the beans, bay leaves and 2 quarts (8 cups) of water. Bring to a boil, over medium high heat, then lower the heat to a simmer and cook until the beans are tender, about 1 hour.
  • Using a colander set over a bowl, drain the beans, collecting the broth into the bowl. Add chicken stock to complete 6 cups of liquid. Reserve the broth and the beans.
  • Wipe down the pot and bring it back to the stove, over medium heat. Heat the olive oil and sauté the pancetta until golden brown. Remove and place in a paper towel-lined plate to soak up the excess grease. Reserve.
  • Add the onion, leek, carrot and celery, sautéing until softened, about 5 minutes. Then, stir in the minced garlic and cook for a minute or two, or until fragrant.
  • Stir in the thyme leaves and cook for about a minute.
  • Add the pancetta back into the pot. Then, add the crushed tomatoes, tomato paste, parmesan rind, reserved broth, salt and pepper.
  • Cover, lower the heat to medium-low and simmer for 10 to 15 minutes.
  • In the meantime, cook the pasta separately, according to package instructions.
  • Add reserved beans and cooked pasta to the soup.
  • Stir in the grated parmesan cheese. Taste for seasoning and adjust salt and pepper.
  • Stir in the sliced basil, reserving some for garnishing.
  • Garnish with basil and fresh thyme. Serve immediately.

Nutrition Facts : ServingSize 1 g, Calories 447 kcal, Carbohydrate 57 g, Protein 24 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 789 mg, Fiber 17 g, Sugar 3 g, UnsaturatedFat 7 g

PASTA E FAGIOLI (ITALIAN SOUP) WITH ITALIAN SAUSAGE



Pasta E Fagioli (Italian soup) with Italian Sausage image

A delicious version of this popular Italian soup. Adding the sausage (regular or turkey) makes it a satisfying meal if served with a nice warm baguette.

Provided by PanNan

Categories     European

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 carrot, peeled & chopped
1 stalk celery, chopped
1 lb sweet Italian sausage links or 1 lb hot Italian sausage, casing removed and crumbled (can use turkey sausage)
2 teaspoons dry oregano
1 tablespoon dry basil
1 -2 teaspoon red pepper flakes, to taste
1 1/2 cups canned chopped tomatoes with juice
3 -4 cups vegetable stock or 3 -4 cups chicken stock
1 can progresso cannellini beans
1 cup ditalini or 1 cup small shell pasta
2 tablespoons chopped flat leaf parsley
parmesan cheese

Steps:

  • Heat olive oil in a large heavy pot over medium high heat.
  • Cook onion in oil 2 minutes.
  • Stir in garlic, celery and carrots and cook for 3 minutes.
  • Add and brown crumbled sausage.
  • Add basil, oregano and red pepper.
  • Toss to coat.
  • Stir in tomatoes and stock.
  • Bring to a boil.
  • Reduce heat and simmer 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 cheese.

PASTA E FAGIOLI



Pasta e Fagioli image

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

1 tablespoon olive oil
2 stalks celery, finely chopped
2 medium carrots, finely chopped
1 medium onion, chopped
2 cloves garlic, minced
2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 teaspoon Italian seasoning, crushed
1 (14.5 ounce) can diced tomatoes, undrained
¾ cup short tube-shaped ditalini pasta, cooked and drained
1 (15 ounce) can white kidney beans (cannellini), undrained

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

CLASSIC ITALIAN PASTA E FAGIOLI



Classic Italian Pasta e Fagioli image

A classic Italian pasta and bean soup with so many different possibilities! Adding a can of garbanzo beans to the recipe gives you one idea!

Provided by CLOVERPK

Categories     Noodle Soup

Yield 6

Number Of Ingredients 12

2 cups cranberry beans
6 cups cold water
½ cup white wine
2 cups beef broth
4 ½ cups chicken broth
3 cloves crushed garlic
1 tablespoon tomato paste
2 tablespoons chopped fresh parsley
1 (8 ounce) package farfalle pasta
⅓ cup grated Parmesan cheese
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese

Steps:

  • In a large pot, place cranberry beans and water. Bring to a boil. Cover pot and turn heat off. Allow to stand for one hour on burner.
  • Drain beans and return to large cooking pot. Add wine, beef broth, and chicken broth. Bring to boil, cover and simmer for 30 minutes.
  • Puree half of the beans. Return to the pot. Add the garlic, tomato paste, parsley, and farfalle pasta. Simmer gently, uncovered, for 25 to 30 minutes, or until pasta is tender and soup is thick. Stir in the grated Parmesan cheese. Garnish with drizzled olive oil, and additional grated Parmesan cheese.

Nutrition Facts : Calories 454.2 calories, Carbohydrate 68.8 g, Cholesterol 5.4 mg, Fat 6.9 g, Fiber 17.5 g, Protein 27.1 g, SaturatedFat 2.1 g, Sodium 965.2 mg, Sugar 2.4 g

PASTA E FAGIOLI



Pasta e fagioli image

Rustle up a hearty, healthy soup for a satisfying lunch or supper. Packed with cannellini beans, carrots, cavolo nero and pasta, this Italian classic is filling and comforting

Provided by Katie Hiscock

Time 50m

Number Of Ingredients 13

2 tbsp extra virgin olive oil, plus extra for drizzling
1 onion, finely chopped
2 celery sticks, finely chopped
2 carrots, peeled and finely chopped
2 garlic cloves, crushed
2 rosemary sprigs
2 bay leaves
1¼ litres vegetable stock
400g can chopped tomatoes
2 x 400g cans Napolina cannellini beans, drained and rinsed
200g small pasta shapes (ditalini or cavatelli work well)
200g cavolo nero, stalks removed, roughly torn
grated parmesan or vegetarian alternative, to serve

Steps:

  • Heat the oil in a large saucepan over a medium heat and fry the onion, celery and carrots for 10 mins until lightly golden. Add the garlic, rosemary and bay and fry for a minute more.
  • Add the stock and chopped tomatoes and bring to a simmer. Tip in the Napolina cannellini beans, bring back to a simmer and cook for 5 mins. Roughly mash with a potato masher to break up some of the beans (or pulse once with a hand blender) - this will thicken the soup slightly. Season well.
  • Add the pasta and cavolo nero, then simmer for 4-6 mins more until the pasta and greens are tender. Taste for seasoning, then remove and discard the rosemary sprigs and bay. Serve the soup in warmed bowls with a drizzle more olive oil and a grating of parmesan.

Nutrition Facts : Calories 310 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium

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