How To make Pasta and Bean Soup
1/2 c Elbow macaroni,shells, etc
2 T Safflower oil
1 x Med Onion, chopped
1 x Clove Garlic, minced
1/2 x Green Bell Pepper, chopped
3 c Vegetable stock or water
6 oz Can Tomato Paste (2/3 cup)
15 oz Can Chick Peas, drained *
16 oz Can Kidney beans, drained *
3/4 t Black pepper
1/2 t Summer savory
1/2 t Thyme leaves
1 ds Cayenne Pepper
* rinsed well, then drained GARNISH: grated Parmesan cheese, optional Cook pasta in boiling water for about 6 minutes, until al dente. While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat. Garnish if desired. Variations: - substitute or add other vegetables such as chopped sweet red pepper, broccoli florets, or sliced mushrooms. ~ for Minestrone, substitute olive oil for safflower; add shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper. ~ to serve as skillet main course, add only 1 cup vegetable stock, or use 3 cups vegetable stock and 1 cup pasta.
How To make Pasta and Bean Soup's Videos
How to make Pasta Fagioli - Cara Di Falco - Cara's Cucina
Recipe here:
The epitome of poor man's food. Pasta & beans. Pasta e fagioli. Or, as it has come to be known here in the North East, pasta fazool (I cringe to write that). Whatever you call it, however you make it - it's an easy, quick and delicious dinner. Perfect for a chilly weeknight! Buon Appetito!
Carla's *New and Improved* Pasta e Fagiole
Here is the recipe I have made every SINGLE week for the past 3 years: Pasta e Fagiole. It all started with my mom, Carole's, version, which she explained on a phone call when I was a junior in college, living off campus and cooking for myself for the first time. That version, while perfect in its own right, has been tweaked and adjusted and experimented with and personalized and it is now **this** recipe. Subtle upgrades throughout the process have gotten this fazool into beast mode, and I look forward to dictating it over the phone to my child at college, though he could just watch the video I guess and frankly would prefer a text. Anyway! If you've been making the original, try this out. It will give you the feeling of being in a warm and cozy house that you know like the back of your hand, but the furniture has been rearranged since the last time you were there and—yeah how come we didn't put the couch over by the window sooner??? It changes the whole room!
For the written recipe, head to
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00:00 Intro
01:03 Be the Soffritto
02:56 Super Soak It
04:10 Olive Oil Village
08:41 Beans on the Scene
11:08 Tender Bean Alley
12:13 Fagiole Finish Line
14:32 Asses in Seats
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Producer: Zoie Omega
Director of Photography: Tim Racca
Food Stylist: Cybelle Tondu
Editor and Comic Genius: Meg Felling
Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.
#pastefagiole #pastaandbeans #carlascookingshow
Carla Makes Pasta e Fagioli | From the Test Kitchen | Bon Appétit
Join Carla in the Test Kitchen as she make pasta e fagioli! The key to a soup with fully developed savory flavor starts with the soffritto—a mix of aromatic vegetables that are slowly cooked in the first stage of cooking. Take your time sweating down the vegetables until they are completely softened before letting them take on any color. You’ll be surprised by how much volume they lose and how much liquid they release and by how much unquantifiable richness they lend to the final dish, which is nothing more than a combination of humble ingredients.
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Carla Makes Pasta e Fagioli | From the Test Kitchen | Bon Appétit
How to Make White Pasta E Fagioli | Rachael Ray
Watch Rach prepare a white version of the hearty Italian pasta and bean soup, loaded with aromatics and escarole + topped with grated Parm and good EVOO.
How to Make Nanny's Pasta e Fagioli (Italian Pasta and bean soup)
This is Nanny's recipe for delicious homemade Pasta e Fagioli. Enjoy! - Hedy
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Recipe: Pasta e Fagioli
2 - 19 oz. cans of Progresso Cannellini Beans
1 - 28 oz. can of tomatoes of choice (puree, peeled tomatoes, crushed tomatoes, tomato sauce) – I use tomato sauce or puree
6 cloves of garlic sliced
6-8 basil leaves
1 lb. of small pasta (Ditalini, Elbows, Small Shells)
¼ cup of oil of choice (extra virgin olive oil, canola oil)
1/4 lb. Pancetta or Prosciutto (optional)
Salt to taste
Pepperoncini (optional)
Grated cheese (parmesan, Reggiano, Locatelli)
Saute garlic and basil (add pepperoncini if using) in oil for a few minutes until the garlic sizzles. Add tomatoes and beans. Simmer for about 15 minutes.
Meanwhile, cook the pasta in a pot of salted water until they are al dente. When pasta is done, drain off most of the cooking water saving about two cups, and place in a large serving bowl. I like the pasta e fagioli more liquidy and not thick. If you like it thick, do not add the extra pasta water.
Add a good part of the fagioli sauce to the pasta leaving some to top off each of the bowls. The recipe should serve 6-8 people with just a normal size portion. Sprinkle with grated cheese.
Music Credit:
VOLARE Cover Performance By Richard Be Originally Recorded By Dean Martin.mp4. Channel - RichardBe Sings
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Cannellini bean and pasta soup | Tesco with Jamie Oliver
Thanks to @JamieOliver, we’ve got just the thing to get you through a January cold spell. Keep warm and feel great with a big bowl of cannellini bean and pasta soup, with added kale for a dash of green goodness. #TescoandJamie
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T&Cs: Price correct at time of upload. Subject to availability.