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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Bean and Pasta Soup by Tarla Dalal
Bean and Pasta Soup,this soup is a winter warmer to be served with warm crusty bread!
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Bean and Pasta Soup
A dish with proud mediterranean origins, this soup is a winter warmer to be served with warm crusty bread and if you like, a slice of cheese. The addition of cream to the soup balances the acidic taste of the tomatoes.
Preparation Time: 10 minutes
Cooking Time: 8 minutes
Makes 4 servings
Ingredients
1/2 cup baked beans
1/2 cup cooked pasta
2 tbsp butter
3/4 cup thinly sliced onions
1 tbsp thinly sliced garlic (lehsun)
1 cup finely chopped tomatoes
1 tsp dried oregano
3 tbsp tomato puree
salt to taste
1 tbsp cornflour dissolved in 1/4 cup of water
For The Garnish
1 tbsp fresh cream
4 tbsp grated processed cheese
Method
1. Heat the butter in a kadhai, add the onions and sauté on a high flame for 1 to 2 minutes.
2. Add the garlic and sauté on a medium flame for a few seconds.
3. Add the baked beans and tomatoes and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
4. Add the oregano and cook on a high flame for a few seconds.
5. Add 2½ cups of hot water, tomato purée and salt, mix well and cook on a high flame for 2 to 3 minutes, while stirring continuously.
6. Add the pasta and cornflour-water mixture, mix well and cook on a high flame for another 1 to 2 minutes.
7. Serve hot with fresh cream and grated cheese.
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
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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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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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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Borlotti Bean and Pasta Stew (Pasta e Fagioli )
A step by step guide to making pasta e fagioli or bean and pasta stew. Pasta e Fagioli is a comforting Italian soup full of delicious Borlottit beans
See full recipe:
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Ingredients
For the soup
340 grams or 12 oz of short pasta - I used GoGo Quinoa Anelli Rice & Quinoa Pasta
3 tbsp. extra-virgin olive oil
1 yellow small onion diced fine
2 stalks of celery chopped very fine
2-½ cups diced (½ to ¾ inch) butternut squash
2 tbsp. chopped fresh flat-leaf parsley, plus extra for serving
1 tbsp. chopped fresh sage
2 medium cloves garlic, minced
½ tsp. crushed red pepper flakes
2 tbsp. tomato paste
½ cup dry white wine (optional - could substitute with broth)
4 cups lower-salt vegetable broth, plus more if needed to thin out sauce
15-oz. can borlotti (or cranberry or Roman) beans, rinsed and drained*
14-oz. can whole peeled tomatoes with juice, crushed (I used whole baby tomatoes)
Salt and pepper to taste
For the pesto
1 packed cup fresh flat-leaf parsley leaves, coarsely chopped
2 to 3 tbsp. coarsely chopped fresh sage
1 medium clove garlic, chopped
Fine sea salt and freshly ground black pepper
6 tbsp. extra-virgin olive oil; more as needed