Best 2 Cranberry Bean Pasta Fagioli Recipes
Embark on a culinary journey with our handpicked selection of the most delicious and authentic cranberry bean pasta fagioli recipes. Discover the perfect balance of flavors as tender cranberry beans, hearty pasta, and an array of aromatic ingredients come together in a symphony of taste. From classic Italian preparations to modern twists on this timeless dish, we have compiled a collection of recipes that will satisfy every palate. So, gather your ingredients, don your apron, and prepare to indulge in the comforting warmth of cranberry bean pasta fagioli, a culinary masterpiece that promises to delight your senses and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CRANBERRY BEAN PASTA FAGIOLI
Provided by Food Network Kitchen
Time 2h25m
Yield 4-6 servings
Number Of Ingredients 15
Steps:
- Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and pancetta, if using, and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Add the beans, 3 quarts water, the bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour 30 minutes to 2 hours.
- Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add the kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. (The soup should be thick and creamy; thin with water, if necessary.)
- Remove the bay leaves, parmesan rind and pancetta, if used. Add the grated parmesan, parsley, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top with more olive oil and parmesan.
Nutrition Facts : Calories 574 calorie, Fat 26.5 grams, SaturatedFat 6 grams, Cholesterol 15 milligrams, Sodium 728 milligrams, Carbohydrate 63 grams, Fiber 15 grams, Protein 25 grams, Sugar 4 grams
CRANBERRY BEAN PASTA FAGIOLI
Steps:
- Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and pancetta, if using, and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Add the beans, 3 quarts water, the bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour 30 minutes to 2 hours. Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add the kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. (The soup should be thick and creamy; thin with water, if necessary.) Remove the bay leaves, parmesan rind and pancetta, if used. Add the grated parmesan, parsley, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top with more olive oil and parmesan
Tips:
- To save time, use canned or frozen beans instead of dried beans. - If you don't have any ham hocks, you can use leftover ham, bacon, or sausage. - For a vegetarian version of this soup, omit the ham hocks and add an extra cup of beans. - To add some extra flavor, try roasting the vegetables before adding them to the soup. - Serve the soup with a side of crusty bread or crackers.Conclusion:
Cranberry bean pasta fagioli is a hearty and delicious soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its combination of beans, vegetables, and pasta, this soup is a great way to get your daily dose of protein, fiber, and vitamins. Serve it with a side of crusty bread or crackers for a complete meal.
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