Best 8 Red Bean Pasta Fagioli Recipes

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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

ANDREA'S PASTA FAGIOLI



Andrea's Pasta Fagioli image

This is a recipe I have adapted a bit from my grandmother's. It's easy and perfect for a Sunday afternoon with fresh Italian bread.

Provided by AVALERIO

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 13

3 tablespoons olive oil
1 onion, quartered then halved
2 cloves garlic, minced
1 (29 ounce) can tomato sauce
5 ½ cups water
1 tablespoon dried parsley
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 teaspoon salt
1 (15 ounce) can cannellini beans
1 (15 ounce) can navy beans
⅓ cup grated Parmesan cheese
1 pound ditalini pasta

Steps:

  • In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan. Simmer 1 hour.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 68 g, Cholesterol 2.9 mg, Fat 7.6 g, Fiber 8.4 g, Protein 16.3 g, SaturatedFat 1.5 g, Sodium 1222.7 mg, Sugar 6.4 g

RED BEAN PASTA FAGIOLI



Red Bean Pasta Fagioli image

A hearty Italian Soup. This is a great soup to fix on a cool Saturday afternoon. It does take a little time to cook but the prep is super easy and quick.

Provided by TheBlueJeanChef

Categories     Beans

Time 3h45m

Yield 4-5 serving(s)

Number Of Ingredients 17

2 1/2 tablespoons olive oil
2 1/2 tablespoons butter (I use Smart Balance)
3 garlic cloves, crushed
1 small onion, roughly chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon dried rosemary, crushed
1 ham hocks or 2 slices country ham
1 (14 1/2 ounce) can fire roasted diced tomatoes
1 cup dried dark red kidney beans, washed and drained
2 bay leaves
4 inches piece parmesan rind, more for garnish
1/2 cup small pasta, Ditalini for example
1 1/2 cups extra small pasta, I use Private Select Stars
1/2 cup chopped frozen spinach
ground pepper
kosher salt
1 1/2 cups chicken broth

Steps:

  • In a large stock pot, over medium heat, heat olive oil and butter. Add Ham and begin the rendering. Add onion, garlic, red pepper flakes and rosemary. Cook 2 minutes Add tomatoes and cook an additional 2 minutes Add beans, bay leaves and 2 quarts water. Cover and bring to a boil, reduce heat and simmer 2 to 3 hours or until the beans are tender. Liquid should be reduced considerably. Remove ham and parmesan rind about half way through cooking. Remove bay leaves and then add Chicken broth and spinach, salt and pepper to taste then return to a boil. Uncovered add pasta and cook until aldente.
  • Serve topped with shaved parmesan on each bowl. Great served with a nice crusty bread!

THREE BEAN PASTA E FAGIOLI



Three Bean Pasta e Fagioli image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
1 carrot, peeled and chopped
3 to 4 ribs celery from the heart, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
2 stems fresh rosemary
1 bay leaf, fresh or dried
Kosher salt and freshly ground black pepper
1 (15-ounce) can cannellini beans
1 (15-ounce) can chick peas
3 tablespoons tomato paste
3 cups chicken stock
3 cups water
1 cup mini penne with lines or ditalini
1/2 pound fresh green beans, trimmed and cut into thirds on an angle
1 lemon, zested and juiced
A handful fresh parsley leaves, finely chopped
Grated Romano cheese, for topping

Steps:

  • Heat extra-virgin olive oil in a soup pot over medium to medium-high heat. Add the carrot, celery, onions, garlic, rosemary, bay leaf, salt and pepper, to taste. Saute until the vegetables are soft, about 7 to 8 minutes. Stir in the canned beans and tomato paste, and cook for 1 minute. Add the stock and water, then cover and bring to a boil. Add the pasta and let simmer in the soup for 5 minutes, then add the green beans and simmer for 3 to 4 minutes more. Turn off the heat. Add the lemon zest, lemon juice and the parsley. Taste and season with salt and pepper, if necessary. Discard the rosemary stems. To serve, ladle the soup into shallow bowls and garnish with cheese.

RED BEAN STEW WITH PASTA (PASTA FAGIOLI)



Red Bean Stew With Pasta (Pasta Fagioli) image

Make and share this Red Bean Stew With Pasta (Pasta Fagioli) recipe from Food.com.

Provided by Bizzy-Bee

Categories     Stew

Time 26m

Yield 4 1-1/2 cups, 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 1/2 cups sliced fresh mushrooms
1 cup sliced carrot
1 1/2 cups water
1/4 teaspoon black pepper
1 (15 ounce) can kidney beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 ounce) can less sodium beef broth
1 cup uncooked penne pasta
2 tablespoons prepared pesto sauce
1/4 cup grated fresh parmesan cheese

Steps:

  • Heat olive oil in a dutch oven over medium-high heat. Add mushrooms and carrot; saute 4 minutes.
  • Stir in water and the next 4 ingredients (through broth). Cover, bring to a boil.
  • Stir in pasta: cook, uncovered, for 11 minutes or until pasta is done.
  • Stir in pesto; sprinkle each serving with cheese.

Nutrition Facts : Calories 284.5, Fat 6.9, SaturatedFat 1.9, Cholesterol 5.5, Sodium 811.5, Carbohydrate 44.5, Fiber 10.9, Sugar 6.8, Protein 13.1

PASTA AND BEANS (PASTA E FAGIOLI)



Pasta and Beans (Pasta e Fagioli) image

Provided by Food Network

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 7

1/4 cup olive oil
2 large cloves garlic, minced
1/8 teaspoon hot red pepper flakes
3 peeled plum tomatoes, crushed, from a can
1/2 teaspoon salt
2 1/2 to 3 cups cooked cannelloni beans, cooking water reserved
1 pound cooked ditalini pasta, cooking water reserved

Steps:

  • In a 3-quart saucepan, combine the oil, garlic, and hot pepper flakes over medium-low heat. As soon as the garlic begins to color, add the tomatoes and salt. With a wooden spoon, break up the larger pieces of tomato. Increase the heat slightly and sizzle for about 5 minutes. Stir in the cooked beans and enough bean water to cover. Bring to a boil, stirring frequently. Lower the heat and simmer gently for 5 minutes. Stir in the cooked pasta and simmer gently over medium heat for 2 minutes. Add reserved pasta water if necessary.

PASTA FAGIOLI



Pasta Fagioli image

I love beans-any time, any way. And while my preference is to cook my own beans (see page 55), I'm the first to admit that sometimes a can of beans is a lifesaver. For this recipe in particular I have no problems using canned beans, and you shouldn't either. Having a few cans in the pantry means whipping up this dish is easy-it's one of my very favorite things to make when I want something super comforting to slurp up and stick to my belly while sitting around watching TV on a Sunday afternoon.

Yield serves: 4 to 6

Number Of Ingredients 13

Extra virgin olive oil
1/4 pound pancetta, cut into 1/4-inch dice
1 onion, cut into 1/4-inch dice
Kosher salt
Pinch of crushed red pepper
2 cloves garlic, smashed and finely chopped
1 28-ounce can San Marzano tomatoes, passed through a food mill
2 15-ounce cans cannellini beans, drained and rinsed
2 15-ounce cans chickpeas, drained and rinsed
1 pound ditalini pasta
Freshly grated Parmigiano
Big fat finishing oil
Chopped chives for garnish

Steps:

  • Coat a large wide pot with olive oil and add the pancetta. Bring to medium heat and cook the pancetta until it starts to crisp, 4 to 5 minutes. Toss in the onion and season with salt and red pepper; cook until the onion is soft and aromatic, 8 to 10 minutes. Add the garlic and cook for 2 to 3 minutes more. Add the tomatoes and 1 cup water, season with salt, and bring to a boil (BTB); then reduce to a simmer (RTS) and cook for 15 minutes.
  • Add the cannellini beans and chickpeas to the pot and cook for 20 minutes more.
  • Bring a large pot of well-salted water to a boil. Cook the pasta two-thirds of the way-it should still be fairly hard in the middle. Drain the pasta, reserving 1 cup of the cooking water. Add the pasta and the reserved cooking water to the pot with the tomatoes and beans. Continue cooking until the pasta is done, another 3 to 4 minutes. Taste and adjust the seasoning if needed.
  • Serve sprinkled with Parm and chives and drizzled with big fat finishing oil.

EASY PASTA FAGIOLI



Easy Pasta Fagioli image

Typical Italian hearty winter fare done easy! Serve in bowls with a grating of Romano or Parmesan cheese, crusty bread and salad.

Provided by Cindy

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 carrot, diced
1 stalk celery, diced
1 thin slice onion, diced
½ teaspoon chopped garlic
4 (8 ounce) cans tomato sauce
1 (14 ounce) can chicken broth
freshly ground black pepper to taste
1 tablespoon dried parsley
½ tablespoon dried basil leaves
1 (15 ounce) can cannellini beans, drained and rinsed
1 ½ cups ditalini pasta

Steps:

  • Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes.
  • Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
  • Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.

Nutrition Facts : Calories 337.8 calories, Carbohydrate 60.7 g, Cholesterol 2.4 mg, Fat 5.1 g, Fiber 9.4 g, Protein 13.4 g, SaturatedFat 0.6 g, Sodium 1881.5 mg, Sugar 11.4 g

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