Homemade Pasta e Fagioli ???? Cozy Italian Soup Recipe
How to make the best homemade Pasta e Fagioli soup. This meal prep friendly soup is a perfect lunch or dinner option for the colder months ahead. Recipe below ???? I've also included some of my favorite vegan pantry essentials. Hope you find them helpful!
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↠ Vegan Pasta e Fagioli Recipe
1 medium onion or 1 cup sliced leeks
5 medium carrots
3 stalks of celery
5 large garlic cloves
3 tbsp olive oil
1.5 tsp sea salt
1.5 tsp smoked paprika
2 tsp miso paste
2 bay leaves
1 15oz can diced tomatoes
1 low sodium veggie bouillon cube
7 cups water
1.5 cup dry white beans
1 cups dry pasta (any small pasta like elbows)
3 cups chopped Dino kale (de-stemmed)
For Serving:
vegan parmesan
extra virgin olive oil
red pepper flakes
1. Pour dry beans into a bowl, cover with water (fill to about 1 inch above the beans) Cover and refrigerate overnight or do this in the morning before work so they’re ready to go for dinner that night. If you’re in a hurry, canned beans will work too. If using canned, skip this step and see the notes below :)
2. On medium high heat, sauté the finely chopped carrots, onions, and celery for 5-7 minutes. Add garlic and sauté for another 5 minutes or so.
3. Add salt, smoked paprika, and bay leaves. Cook for 3 -5 minutes then add bay leaves, diced tomatoes, veggie bouillon cube, water, and beans.
4. Raise the heat to high to bring to a boil, then reduce heat to low once it’s boiling and over with a lid. Let the soup simmer on low heat for 1.5 hours. Checking every 20-30 minutes to stir.
5. In a separate pot, boil pasta noodles until al dente (2-3 minutes less than what the package recommends) The pasta should be cooked but still have a chewy texture.
6. Remove the bay leaves and then drain the pasta and add it to the soup pot. Stir and add more salt if needed. Simmer for another 5 minutes and add chopped kale.
7. Cook for another 2-3 minutes or until the kale is cooked through and viola! It’s ready to serve :)
To serve, top each bowl of soul with a generous sprinkle of vegan parmesan cheese. I love using the VioLife parmesan for this recipe. Finish with a tiny drizzle of extra virgin olive oil (1/2 tsp or so) and a couple of pinches of red pepper flakes take this soup to the next level. Serve with warm, crusty bread for dipping and enjoy!
NOTES:
Like I said in the video, there's a fast and slow version of this dish and the difference is really just the beans.
The slower version, shown above, is just a matter of allowing the soaked beans to cook through in the broth, giving the beans both flavor and a creamy texture. Nigella once said that difficult should never be confused with time consuming. This is not a difficult dish - everything just gets thrown into a pot - but it does require a bit of time to cook.
If using this method (recommended) then try this scheduling: Soak the beans before you leave for work in the morning. When you come home, make yourself a cup of tea or a glass of wine, and head into the kitchen to add all of the ingredients to the soup pot. Cover the pot to simmer and then go about your evening, knowing that dinner is gently working away on the stove. Two hours later, your kitchen will smell incredible and dinner will be ready to serve. Again, this is not a difficult recipe, but it does take a bit of time.
If you're super busy and/or very hungry, then skip the soaked beans and opt for two 15oz of white beans, rinsed and drained.
Adjustments:
1. Use 6 cups of water instead of 7
2. Maybe try using slightly less salt - 1 tsp instead of 1.5 - and add as needed since you're using a bit less water. Adjust how you see fit :)
You'll want to adjust the cooking time from 1.5 hours of simmering, to 20-30 minutes (although you can simmer longer if desired) Then add the pasta and beans. Finish by stirring through the kale and this becomes a 40 minute meal!
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↠ Vegan Pantry/Kitchen Essentials featured in this video:
Smoked Paprika:
Miso Pasta (I used chickpea miso for this)
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This video is not sponsored.
Music by Epidemic Sound.
Hope you guys love this vegan soup recipe! Like I said in the video, this is super meal friendly so go ahead and make this recipe ahead of time for easy weeknight dinners or packed lunches throughout the week ???? Let me know what your vegan pantry essentials are in the comments below!
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Pasta e Fagioli | Italian Pasta and Bean Soup Recipe #soup
Pasta e fagioli is an easy and flavorful soup made from pasta and beans. What elevates this modest and frugal soup is the addition of potatoes and a soup base called a trito.
A trito is a mixture of aromatics and herbs that are finely diced, sautéd in olive oil, and used as a soup base for the pasta e fagioli. For this recipe, I used a mini food processor to chop the carrots, garlic, and parsley. Then I added extra-virgin olive oil to create a paste that is added to the soup.
#soup #pastaefagioli #cooking #vegetarian #lidiabastianich
INGREDIENTS
3 quarts water
2-3 lbs baking potatoes, peeled and cut in half
2-3 sprigs fresh rosemary
2 dried bay leaves
2 tsp crushed red pepper (more or less depending on your preference)
1 trito recipe (recipe to follow)
extra-virgin olive oil
1 medium onion, chopped (about 1 cup chopped onions)
1 28-ounce can crushed tomato sauce
1 15-ounce can cannellini beans (rinsed and drained)
1 15-ounce can red kidney beans (rinsed and drained)
1 cup ditalini pasta (cook the pasta following manufacturer's instructions)
salt and pepper (to taste)
grated Romano or Parmesan cheese (for garnish)
Trito
4 garlic cloves (peeled)
½ cup shredded carrots
½ cup lightly packed chopped fresh parsley
3-4 TBSP extra-virgin olive oil
Artwork - “Duquesne Steel Works: Daygo TV, “ by Chuck Beard:
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Mini food processor:
Lidia’s Italian Table:
Potato masher:
Full written pasta e fagioli recipe:
My Italian friend gave me a recipe for Easy Bean Soup! So delicious you'll want more!
My Italian friend gave me a recipe for easy bean soup! So delicious you want more!
This is a very simple and light Italian bean soup that is quick and easy to prepare. This easy bean soup is so tasty that you will definitely want more.
Recipe:
2 carrots
2 small onions
1 large onion
2 garlic cloves
1.5 liters (6 glasses) water
3 black peppercorns
olive oil
1 celery stalk
1 can of chopped tomatoes
2 cans of white beans
100 g spinach
2 teaspoons dried basil
1 teaspoon dried oregano
salt to taste
pepper to taste
100 g spinach
Parmesan
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#HotFood #recipe #soup #soup recipe
How to Make Pasta and Bean Soup from Lucca | Pasta Grannies
People from Tuscany love their beans! And here Giovanna shares her recipe using special red beans called 'rossi di Lucca' with home made pasta. It's called 'tagliolini sui fagioli' - and it's delicious.
See you next Thursday for another scrummy helping of Pasta Grannies!
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Italian Grandma Makes Pasta e Fagioli - Beans 3 Ways
PASTA e FAGIOLI:
1.5 lbs Dried Cannellini Beans
2 cloves Garlic
3 Bay Leaves
1 Tbsp Salt
1 lb Small Shell Pasta
Sprinkle Grated Pecorino Romano Cheese on Top
*Vegetable Mix:
5 stalks Celery - chopped
2-3 large Carrots - chopped
1 large Onion - chopped
3 cloves Garlic - chopped
1/4 cup Olive Oil
1/4 cup Fresh Parsley - chopped
1 cup Peeled Plum Tomatoes
2 Tbsp Salt
6-8 cups Water
GINA's FATHER's FAVORITE DISH:
1-2 cups Cooked Cannellini Beans (prepped)
1 clove Garlic - chopped
1/4 tsp Oregano
2 tsp Extra Virgin Olive Oil
3 slices 2-day-old Italian Bread
1/8/ tsp Hot Pepper Flakes (optional)
BEANS with CABBAGE:
1 head Savoy Cabbage
2 Tbsp Olive Oil
3-4 cups Cooked Cannellini Beans (prepped)
3-4 cups *Vegetable Mix (above)
Sprinkle grated Pecorino Romano Cheese on top
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
PASTA AND BEANS (PASTA e FAGIOLI) - Original Italian recipe
Pasta and beans is a classic of Italian cuisine, a hearty first course starring a versatile legume with an unmistakable flavour: pasta and beans. An Italian comfort food that gives good mood, makes everyone happy and warms one's heart!
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★ INGREDIENTS (4 servings)
Ditaloni Rigati (short pasta) 320 g
Dried Cranberry bean 200 g
Tomato sauce 250 g
Lard 80 g
Ham 80 g
Onion 30 g
Celery 30 g
Carrot 30 g
Garlic 1 clove
Rosemary 3 sprigs
Bay leaves 2
Extra-virgin olive oil 10 g
Black pepper to taste
Fine salt to taste
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