Best 10 Pasta E Fagioli Alla Veneziana Recipes

PASTA E FAGIOLI

Steps:

• Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.
• Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

PASTA E FAGIOLI

Steps:

• Combine the onion, celery, carrot and oil in a medium saucepan. Cook over medium-low heat for 5 minutes. Add the tomatoes with their juices, bay leaf, rosemary sprig and 3 cups of the broth. Bring to simmer and cook for 30 minutes. Discard the bay leaf and rosemary sprig. Add the remaining cup of broth and the pasta. Add the beans and simmer gently until the pasta is cooked through, about 12 minutes.
• Taste the soup and adjust for seasoning with salt and pepper. Ladle into bowls and sprinkle with cheese.

PASTA E FAGIOLI

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.

PASTA E FAGIOLI

Steps:

• Drain the beans and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the onions, carrots and celery.
• Stir in the olive oil, garlic, stock, tomatoes, half a can of water and the miso. Tie the herbs together with kitchen string and add these as well. Season. Cover and cook on low for 6-8 hrs, until the beans are cooked through and all of the veg is really tender.
• Remove and discard the herbs and stir in the pasta. Cover and cook on high for another 30 mins. Add the cavolo nero stalks and leaves and cook for a final 30-40 mins, or until the pasta is cooked through and the greens are tender. Serve scattered with the cheese and drizzled with a little more olive oil, if you like.

PASTA E FAGIOLI ALLA VENEZIANA

Steps:

• Put beans in pot and cover with cold water. Soak for 8 to 10 hours or overnight.
• Drain and put beans back into pot with carrot, celery, garlic, whole onion and 8 cups of water. Bring to a boil. Skim surface if necessary.
• Reduce heat and simmer for approximately 45 minutes. Check beans for doneness. They should be soft and creamy, not too mushy.
• Season beans with salt towards the end of the cooking time.
• While the beans are cooking, saute the onion in olive oil in a large skillet until onion is softened. Add the pancetta and continue sauteing until onion and pancetta are golden but not too crispy.
• Add the red pepper flakes and season with salt and pepper. Stir in the rosemary and saute for one minute. Remove pan from heat and cover.
• Take the beans off the heat once they are cooked. Remove carrot. Throw out celery and onion. Lift out an abundant slotted spoonful of the whole beans and put into the pancetta pan. Take 2 tablespoons of the pancetta mixture and add to bean pot. Cut up the carrot and add to pancetta mixture.
• Using an immersion blender, puree the bean mixture until completely smooth. Add the pancetta mixture, stir briefly and bring to a boil.
• Stir in pasta pieces and cook until pasta is tender. If soup is too thick, add a little hot water.
• Serve with grated cheese and a swig of olive oil.

PASTA E FAGIOLI ALLA VENEZIANA

Steps:

• Measures: 3/4c Ditalini = 6 1/2oz(200g) 21c Chicken broth = 7 pints(5 Liters) Soak the dry beans in cold running water for 12 hours or more, depending on the quality of the beans. Then take them out of the water and cook in plenty of fresh cold salted water with the cotechino or pancetta for 2 hours over medium heat. Taste the beans for softness. Heat the oil in a large saucepan and saute the onion and garlic over medium heat until transparent. Add the celery and carrots, and cook until the carrots are soft. Add the beans with their juice, discarding the cotechino and/or pancetta; add the wine, tomatoes, basil, potato cubes, oregano, salt and pepper. Cook over low heat for 5 minutes. Add partially cooked pasta and continue simmering over low heat until the pasta is al dente. Let stand for 10 minutes before serving. Serve the cheese in a separate bowl so that each person can garnish their soup with it to taste.

PASTA E FAGIOLI ALLA VENEZIANA

Steps:

• Soak the dry beans in cold running water for 12 hours or more, depending on the quality of the beans. Then take them out of the water and cook in plenty of fresh cold salted water with the cotechino or pancetta for 2 hours over medium heat. Taste the beans for softness. Heat the oil in a large saucepan and sauté the onion and garlic over medium heat until transparent. Add the celery and carrots, and cook until the carrots are soft. Add the beans with their juice, discarding the cotechino and/or pancetta; add the wine, tomatoes, basil, potato cubes, oregano, salt and pepper. Cook over low heat for 5 minutes. Add partially cooked pasta and continue simmering over low heat until the pasta is al dente. Let stand for 10 minutes before serving. Serve the cheese in a separate bowl so that each person can garnish their soup with it to taste.

PASTA E FAGIOLI RECIPE BY TASTY

Steps:

• Sauté whole garlic, fresh rosemary shallot and carrot in some olive oil until soft.
• Then add tomato sauce, mix and add half of the cooked beans. Now add vegetable stock and bring to a boil.
• Add your pasta and make sure it's submerged. Add more if it absorbs too much. Cook for 10-12 minutes (check the package). When the pasta is al dente. turn the heat on high so some of the water evaporates (it should not be too much like a soup, but it should be creamy).
• At this point add the blended beans and mix to combine. Remove whole garlic and rosemary. Season to taste with salt and pepper.
• Serve.

PASTA E FAGIOLI A LA CHEZ IVANO

Steps:

• In a large pot over medium heat, cook beef until no longer pink. Drain and set aside.
• In the same pot, heat the olive oil. Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes. Stir in beef broth, crushed tomatoes and tomato paste. Season with thyme, basil, oregano and parsley. Cover, reduce heat and simmer 1 hour. (At this point, you may put the pot on a back burner to keep warm and continue with the next steps about 1 hour prior to serving, if you wish.)
• Stir in the beef and simmer 15 minutes. Stir in the pasta and cook until al dente, 8 to 10 minutes. Stir in the beans and heat through, 10 to 15 minutes.

PASTA E FAGIOLI

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.