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 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!
EASY Pasta Fagioli Recipe
Indulge in the heartwarming flavors of Italy with my irresistible Pasta Fagioli recipe. This classic Italian soup’s name means “pasta and beans,” which are combined in a rich tomato broth infused with aromatic herbs, creating a comforting 1-bowl meal that's both satisfying and soul-soothing. All you’ll need is some crusty bread to sop up every last drop of deliciousness.
RECIPE:
ORDER MY NEW BOOK!
Amazon:
Barnes and Noble:
Bookshop:
Booksamillion:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
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.
Get the recipe for Pasta e Fagioli:
Buy our winning food processor:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Pasta e fagioli / Tutorial ricetta tradizionale
Pasta e fagioli, una ricetta originale semplice e veloce per un primo piatto davvero sfizioso e intramontabile!
► ISCRIVITI per più VIDEORICETTE
Ingredienti per preparare pasta e fagioli:
PASTA corta - 200 gr
FAGIOLI BORLOTTI 400 gr
SEDANO 1 costa
CAROTE 1
CIPOLLE ½
PARMIGIANO REGGIANO grattugiato - 80 gr
OLIO EXTRAVERGINE D'OLIVA (EVO) 4 cucchiai da tavola
SALE q.b.
PEPE NERO q.b.
--------------------------------------------------------------------------
Nella cucina di Cookaround c’è sempre qualcosa di nuovo da imparare!
Puoi scegliere tra più di 500 ricette originali della cucina italiana ed internazionale che aggiungeranno stile e fantasia ai tuoi piatti.
Ecco qui la ricetta completa sul nostro sito:
► GUARDA ALTRI VIDEO:
ANTIPASTI
PRIMI
SECONDI
CONTORNI
DOLCI
PASTA DI ZUCCHERO
RICETTE VEGETARIANE
-------------------------
Entra nel mondo di Cookaround: la community per chi ama la cucina e tutto ciò che le gira intorno!
Seguici sui SOCIAL
- Facebook
- Twitter
► NON PUOI PERDERE LA PROSSIMA VIDEORICETTA!
Iscriviti al canale
#cookaround #pastaefagioli #ricettatradizionale
Make Pasta Fagioli | American Masters: At Home with Jacques Pépin | PBS
Official website: | #AmericanMastersPBS
Pasta fagioli, or pasta and beans, is a filling dish with pantry friendly ingredients. Pépin's version uses cannellini beans.
Ingredients:
2 tablespoons olive oil
¾ cup pancetta, cut into ¼-inch cubes
1 small onion, chopped
3 cloves garlic, crushed and chopped
1½ cups chicken stock
1¼ cups diced tomato
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup (about 4 ounces) penne pasta
1 (15 ounce) can white cannellini beans
1 to 2 tablespoons unsalted butter
2 tablespoons chopped chives or flat-leaf parsley
Parmesan cheese, for serving
Additional chopped chives, for garnish
Method:
In a large saucepan, heat the oil over medium-high heat. Add the pancetta and cook, stirring, for 1 minute. Add the onions and garlic, cooking until fragrant and translucent, about 3 minutes. Add the chicken stock, tomatoes, salt and pepper. Strain the liquid from the beans and add it to the mixture. Bring to a boil; then add the pasta and cook until it is tender, about 20 minutes. If the mixture looks too dry, add a little water. Add the beans and butter and heat through. Add the chives; taste and adjust the seasoning. Ladle into warm bowls, sprinkle with Parmesan cheese and serve immediately.
Subscribe to the American Masters channel for more clips:
Enjoy full episodes of your favorite American Masters films:
FOLLOW AMERICAN MASTERS:
Facebook:
Twitter: #AmericanMastersPBS
Instagram: #AmericanMastersPBS
TikTok:
FOLLOW PBS:
Facebook:
Twitter:
Instagram:
Shop:
___________________________________
Now in its 36th season on PBS, American Masters was recently nominated for an IDA Award, two Primetime Emmy® Awards and was awarded two News & Documentary Emmys. The series illuminates the lives and creative journeys of our nation’s most enduring artistic giants—those who have left an indelible impression on our cultural landscape—through compelling, unvarnished stories. Setting the standard for documentary film profiles, the series has earned widespread critical acclaim and 28 Emmy Awards—including 10 for Outstanding Non-Fiction Series and five for Outstanding Non-Fiction Special—14 Peabodys, three Grammys, two Producers Guild Awards, an Oscar, and many other honors. To further explore the lives and works of more than 250 masters past and present, the American Masters website offers full episodes, film outtakes, filmmaker interviews, the podcast American Masters: Creative Spark, educational resources, digital original series and more. The series is a production of The WNET Group.