Pasta Fazool, Pasta e Fagioli, Pasta & Beans

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When the stars make you drool just like a pasta fazool, that's amore.
When the stars make you drool just like a pasta fazool, that’s amore.

I ate a lot of pasta and beans growing up in Jersey. My Mom made it often and I loved it.

So when pasta fazool, as we called it back East, was a Viewer’s Choice suggestion from lovelyamor13 on YouTube, I was very happy to make it.

Pasta e fagioli is healthy and inexpensive peasant dish. You can have this one-pot meal that packs lots of flavor and goodness on your table in less than an hour.

Pasta e fagioli is made all over Italy and varies from region to region. One big difference is that mine has no meat. Up north they usually add pancetta to the aromatics as the base of the soup. Some people like to add tomato puree. Some people don’t add tomato, they like a white pasta fazool.

Mine has a light pink hue. I use a little tomato puree. Make it any way you like it, just don’t make it the way they do at Olive Garden.

The creamy beans and pasta are bathed in a savory light broth enhanced by the sharpness of the pecorino and the mellow olive oil. Pasta fazool will warm you and fill you up. Make extra so you can eat it again the next day.

Buon appetito!

5.0 from 3 reviews
Pasta Fazool, Pasta e Fagioli, Pasta & Beans
 
A healthy, inexpensive Italian peasant dish, ditalini pasta & cannellini beans
Author:
Recipe type: Soup
Cuisine: Italian
Ingredients
  • ½ onion
  • 2 stalks celery
  • 2 cloves garlic
  • 1 bay leaf
  • 3 tablespoons EVOO
  • ½ cup tomato puree
  • 1 cup dried cannellini beans, soaked overnight or one 15 oz. can
  • 8 cups water
  • ½ pound ditalini or another short-cut pasta
  • 1 teaspoon dried oregano
  • sea salt and freshly ground black pepper to taste
  • 3 tablespoons fresh Italian parsley, roughly chopped
  • grated pecorino
Instructions
  1. If you are using dried beans soak about 1¼ cups overnight or for at least 12 hours. They will expand and should yield about 3 cups of soaked beans for the soup.
  2. Roughly chop the onion, celery and garlic.
  3. Put the EVOO, onions and celery in a large enameled pot.
  4. Over medium heat, sauté the onions and celery until translucent, about 5 minutes. (You do not want them to pick up any color.)
  5. Add the garlic and bay leaf and sauté for another minute.
  6. Add the cannellini beans and mix well.
  7. Add the water and tomato puree to the pot. Stir well.
  8. Put the cover on the pan and simmer over medium-low heat stirring occasionally, until the beans are tender and the soup thickens. You want the beans to be tender but not mushy.)
  9. Add salt and black pepper to taste.
  10. Add the pasta and cook until the pasta is al dente, about 8-10 minutes more.
  11. Shut off the heat and add the parsley. Mix well.
  12. Serve in bowls immediately with a sprinkle of pecorino and a drizzle of EVOO.
  13. Serves 6.

 

Pasta e Fagioli (Pasta Fazool/Pasta & Beans)
Author: www.Gianni.tv
Ingredients
  • ½ onion
  • 2 stalks celery
  • 2 cloves garlic
  • 1 bay leaf
  • 3 tablespoons EVOO
  • ½ cup tomato puree
  • 3 cups dried cannellini beans, soaked overnight or two 15 oz. cans
  • 8 cups water
  • ½ pound ditalini or another short-cut pasta
  • 1 teaspoon dried oregano
  • sea salt and freshly ground black pepper to taste
  • 3 tablespoons fresh Italian parsley, roughly chopped
  • grated pecorino
Instructions
  1. If you are using dried beans soak about 1¼ cups overnight or for at least 12 hours. They will expand and should yield about 3 cups of soaked beans for the soup.
  2. Roughly chop the onion, celery and garlic.
  3. Put the EVOO, onions and celery in a large enameled pot.
  4. Over medium heat, sauté the onions and celery until translucent, about 5 minutes. (You do not want them to pick up any color.)
  5. Add the garlic and bay leaf and sauté for another minute.
  6. Add the cannellini beans and mix well.
  7. Add the water and tomato puree to the pot. Stir well.
  8. Put the cover on the pan and simmer over medium-low heat stirring occasionally, until the beans are tender and the soup thickens. (If you are using canned beans that should take about about 20-30 minutes. If you are using dried beans soaked over night that could take 60 minutes or so. You want the beans to be tender but not mushy.)
  9. Add salt and black pepper to taste.
  10. Add the pasta and cook until the pasta is al dente, about 8-10 minutes more.
  11. Shut off the heat and add the parsley. Mix well.
  12. Serve in bowls immediately with a sprinkle of pecorino and a drizzle of EVOO.
  13. Serves 6.

Mighty Minestrone–A Hearty Vegetable Soup Recipe

A hearty & healthy vegetable soup
A hearty & healthy vegetable soup

There’s been a chill in the air so I decided to make my first soup of the fall season.

Minestrone was at the top of my list. It’s easy to make, delicious and good for you.

The most difficult part of this recipe is chopping the vegetables. Otherwise, you just let the minestrone simmer away for an hour and a half, stirring from time to time.

The flavorful kale is a perfect companion for the tender meaty borlotti beans surrounded by bits of cabbage, potatoes and zucchini floating in the full-bodied vegetable broth. If you get lucky you may get a piece of nutty pancetta in your next spoonful.

Slice some crusty bread and you’re ready for a hearty lunch or serve minestrone as a substantial first course for your next dinner on a chilly eve.

Leave out the pancetta for a vegetarian version. Either way minestrone is even better the next day so make sure you have some leftover.

Now I’m fortified for whatever fall has in store.

Buon appetio!

5.0 from 1 reviews
Mighty Minestrone--A Hearty Vegetable Soup
 
Prep time
Cook time
Total time
 
Combine your favorite vegetables into this easy soup. You'll be eating delicious, healthy minestrone in about an hour.
Author:
Recipe type: Soup
Cuisine: Italian
Serves: 6-8
Ingredients
  • ¼ pound pancetta, diced
  • 1 carrot, quartered and cut in 1" slices
  • 1 celery stalk cut the same as the carrot
  • 1 zucchini cut the same as the carrot
  • 2 medium potatoes, cut the same as the carrot
  • 8 cherry tomatoes, quartered
  • ½ red onion, minced
  • 2 garlic cloves, minced
  • ⅛ cup fresh Italian flat parsley
  • 1 bay leaf
  • 3 tablespoons extra virgin olive oil
  • 1 cup borlatti or cannelini beans, soaked overnight and drained, or from a can, drained
  • 8 kale leaves, sliced in 2-inch ribbons
  • ½ head cabbage, sliced in 2-inch ribbons
  • Grated parmigiano
  • Sea salt and freshly ground black pepper to taste
Instructions
  1. (Do not add salt until the beans are fully cooked so the beans don't toughen.)
  2. Over medium-high heat put 2 tablespoons olive oil in a soup pot.
  3. When the oil is hot cook the pancetta until it takes on some color.
  4. Add the onions to the pot and saute until translucent.
  5. Add the bay leaf, garlic, celery, carrots, potatoes, tomatoes and zucchini to the pot, mix well to coat everything with olive oil and cook for a minute or two.
  6. Add 2 quarts water and bring the soup to a boil.
  7. Add the beans to the pot and cook until the beans begin to soften, about 40 minutes.
  8. Add the kale and cabbage to the pot and stir well.
  9. Drizzle 1 tablespoon of olive oil over the top of soup, reduce the heat to low and simmer for about 40 minutes, until the beans and vegetables are tender.
  10. When the minestrone is done add parsley, sea salt and black pepper to taste and stir well.
  11. Sprinkle grated parmigiano atop each bowl and a drizzle of good olive oil as you serve it to your guests.