The Easy and Best Pasta For Busy Weeknights
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Today we're making pasta e ceci or pasta and chickpeas. This is great meatless dish to enjoy any time of the year but it's especially great when it's cold out. Feel free to add more tomato or any additions you like to make it your own. Enjoy!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
PASTA E CECI PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
½ cup (113 grams) extra virgin olive oil
2 ribs celery - diced
1 medium onion - diced
2 medium carrots - diced
5 cloves garlic - minced
¼ teaspoon crushed red pepper flakes
3 16-ounce cans (1360 grams) chickpeas - drained, but don't rinse
4 cups (946 grams) low sodium vegetable stock to start but add more as needed
1 cup (180 grams) canned plum tomatoes - hand crushed
1 Parmigiano rind
1 sprig Rosemary
½ pound (226 grams) small shell pasta or ditalini, elbows, etc
salt and pepper - to taste
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How to Make Pasta e Fagioli (Pasta and Beans) | Get Cookin’ | Allrecipes.com
When the weather is cold, there’s nothing better than a warm bowl of homemade soup. In this video, Nicole shows you how to make pasta e fagioli (pasta and beans) that’s even better (and cheaper!) than the kind at Olive Garden. As its name suggests, this traditional Italian soup is made with cannellini beans and ditalini pasta along with vegetables, chicken broth, and tomatoes. It’s hearty enough to serve as a main dish at lunch or dinner, but it can be served as a tasty appetizer or side dish too. Make sure to top each bowl with freshly grated Parmesan cheese, cracked black pepper, and fresh parsley!
Get the recipe here:
#Recipe #Cooking #Pasta #Beans #Food #Allrecipes
0:00 Introduction
0:06 How to Make Pasta Fagioli
1:27 How to Serve Pasta Fagioli
1:41 Taste Test
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How to Make Pasta e Fagioli (Pasta and Beans) | Get Cookin’ | Allrecipes.com
Just Like Mom’s Pasta E Fagioli | Chef Jean-Pierre
Hello There Friends, Pasta E Fagioli today! I'm bringing it back to when my Mom and my Grandmother made it! One of my all-time favorite soups, Pasta E Fagioli or Pasta and Beans! Come and learn how to make this hearty soup which is to die for on a cold day! Let me know what you think in the comments below.
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VIDEOS LINKS:
Tomato / Marinara Sauce:
Chicken Stock:
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PRODUCTS USED BY CHEF:
❤️ Staub Dutch Oven:
❤️ Garlic Olive Oil:
❤️Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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How to Make the Most Comforting Pasta e Fagioli
Test cook Lawman Johnson and host Bridget reveal the secrets to a perfect Pasta e Fagioli.
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Pasta e Fagioli Soup Recipe
No this is not the olive garden’s version of pasta e fagioli, this my friends is the real deal and much simpler in flavor and ingredients to whatever it is they’re serving over there.
Pasta fagioli is easy to make, is a perfect first course or even main entrée to any meal and most importantly is nothing short of delicious.
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.
Ingredients for this recipe:
• 2 tablespoons olive oil
• 8 ounces medium diced pancetta bacon
• 1 medium diced white onion
• 4 medium diced stalks of celery
• 4 peeled medium diced carrots
• 4 finely minced cloves of garlic
• 28 ounce can crushed San Marzano tomatoes
• 1 cup of Bob’s Red Mill Cannelini beans soaked overnight in cold water
• 1 cup of borlotti beans soaked overnight in cold water
• 3 quarts chicken stock
• 2 parmesan cheese rinds
• 1 tablespoon each finely minced fresh rosemary and parsley
• 1 pound of ditalini pasta, cooked and cooled
• sea salt and fresh cracked pepper to taste
• grated parmesan for garnish
Serves 12
Prep Time: 15 minutes
Cook Time: 1 hour
Procedures:
1. Add the olive oil to a large pot over medium heat and cook the pancetta until browned and crisp, about 4 to 5 minutes.
2. Remove the cooked pancetta and set aside. Add in the onions, celery and carrots and cook over low to medium heat for 8 to 10 minutes or until tender.
3. Mix in the garlic and cook for 1 to 2 minutes before adding in the tomatoes, beans, stock and rinds and cook for 45 minutes until the beans are tender.
4. Take 3 cups of the soup ingredients plus a ½ cup of the chicken stock and add to a blender and blend on high until it forms a thick paste.
5. Add the bean paste back to the soup pot and mix in.
6. Finish the soup with herbs, salt and pepper.
7. Serve the soup with some cooked pasta, fresh grated parmesan cheese, herbs and more crisp cooked pancetta.
CHEF NOTES:
• I used a combination of borlotti and cannellini beans just to add more delicious bean flavor to the mix!
• I used whole peeled San Marzano tomatoes that I crushed with my hands and juice but you can just use the tomatoes if you are wanting the pasta fagioli soup to be more of a broth base and less tomatoey.
• If you want your pasta fagioli to be really thick, simply mix in a slurry which is 3 tablespoons of corn starch mixed with 2 tablespoons of water.
• I often times reserve a few of the crisp cooked pancetta lardons to garnish with as well.
How Italians Cook with BEANS
#beans #pastafagioli #cowboybeans
How Italians Cook with BEANS | Cannellini Beans, Pasta e Fagioli & Italian Cowboy Beans!
Beans are, apparently, a big deal in Italian cuisine. I say apparently because I never got that impression as an outsider, apart from the occasional pasta fazool. Today, Eva is showing me a few interesting ways that Italians cook with one of their favorite foods: fagioli!
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00:00 Intro
00:42 How to Cook Cannellini Beans
02:12 Eva's Homestyle Beans
04:35 Calabrian Beans & Peppers
07:33 Eva's Favorite Pasta Fazool
09:17 Pasta e Fagioli
12:53 Italian Cowboy Beans
14:39 Fagioli alla Trinità
17:09 Ciao for Now!
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CALABRIAN CANNELLINI BEAN RECIPE -
PASTA E FAGIOLI RECIPE -
FAGIOLI ALLA TRINITÀ RECIPE -
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